Creamy Roasted Red Pepper Gnocchi

Creamy RRp Gnocchi

Prep Time: 15 Min
Cook Time: 40 Min

Yields: 4 Servings

WHAT YOU NEED

• 2 Tbsp. EVOO
• 2 Tbsp. Unsalted Butter
• 1 Tsp. Red Pepper Flakes
• 3 cloves Garlic, crushed
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Large Carrot, peeled & diced
• 1 C White Wine ( I used California Pinot Grigio)
• 2 x 340ml Jars Roasted Red Peppers
• 398ml can San Marzano Tomatoes
• Small Handful Fresh Basil
• 1 x Hard Cheese Rind 
• 1/3 C Whipping Cream, room temperature
• 500g Shelf Stable Gnocchi
• 3/4 C Pizza Mozzarella, shredded
• 1/2 Tsp. + Himalayan Salt
• Cracked Pepper
• GARNISH - Fresh Parsley & Basil, Grana Padano

DIRECTIONS 

• Begin heating the EVOO, garlic, butter, and pepper flakes, in a large skillet set to just below medium. Once heated, stir and cook up to a minute without burning. Add the onion, celery, carrot, and a good pinch of both salt & pep. Stir and cook about 6 - 7 minutes, stirring as needed.
• Pour in the wine and let that simmer until reduced significantly. Next, pour in both jars of roasted peppers including their liquid, and the can of tomatoes. Drop in the cheese rind and bring the skillet to a boil. Once boiled, reduce the heat to a simmer, add the 1/2 tsp. Himalayan salt and fresh basil, cover, and simmer for 25 minutes.​

• In the meantime, bring a large pot of cold, heavily salted water to a boil. Remember, gnocchi take only 5 minutes so don't start them until you blend your sauce!
• Once the sauce is ready, remove the rind & transfer the sauce carefully to a blender, working in batches if needed depending on your blender. Add the cream and blend until smooth and creamy. You will not need the entire batch of sauce. Pour just under half the sauce back in to the skillet and reduce the temperature to low. Pack the remaining sauce in an airtight container for up to 5 days in the fridge.
• Add your gnocchi to the boiling water and once they're ready, transfer them directly to the skillet. Let the gnocchi simmer in the sauce for a couple of minutes as the sauce reduces slightly and thickens a bit. Remove from heat, taste, and adjust your salt if needed. Sprinkle the mozzarella on top.
• Set your oven to BROIL 500 F / HIGH and once ready, slip the skillet under the broiler until the cheese is melted, but not stiff and browned. Keep an eye!
• Carefully transfer the skillet to a wire cooling rack and garnish with some freshly chopped parsley.
• Serve each portion with some grated grana and fresh parsley / basil. ENJOY!

HAPPY VEG