gnocchi

Creamy Roasted Red Pepper Gnocchi

Written by on in Pasta

If you’re craving cozy comfort food that still feels gourmet, this Creamy Roasted Red Pepper Gnocchi hits the spot. Soft pillowy gnocchi is tossed in a silky roasted red pepper sauce with garlic, parmesan, and just a touch of heat from red pepper flakes.

It’s a quick one-pan dinner that tastes restaurant-worthy but comes together in less than 30 minutes. Perfect for weeknights or even date night at home.

Why You’ll Love This Recipe

  • Quick & easy – ready in under 30 minutes.
  • Restaurant-quality flavor – creamy, cheesy, and a little smoky from the roasted peppers.
  • One-pan pasta – minimal cleanup, maximum flavor.
  • Customizable heat – keep it mild or spice it up with extra red pepper flakes.
  • Comforting yet light – creamy sauce without feeling too heavy.
Creamy Roasted Red Pepper Gnocchi
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Creamy Roasted Red Pepper Gnocchi

Recipe by itskristinskitchen
Servings

4

servings
Prep time

10

minutes
Cooking time

20

minutes
Calories

410

kcal

Ingredients

  • 1 package potato gnocchi (16 oz)

  • 2 tbsp olive oil

  • 3 cloves garlic, minced

  • 2 tbsp tomato paste

  • 1 cup roasted red peppers, diced (jarred or homemade)

  • ½ tsp red pepper flakes (plus more for serving)

  • 1 cup heavy cream

  • ½ cup freshly grated parmesan cheese (plus extra for topping)

  • Salt + black pepper, to taste

  • Fresh basil or parsley, for garnish (optional)

Directions

  • Build the base: Heat olive oil in a large skillet or pot over medium heat. Add garlic and sauté for 1–2 minutes until fragrant. Stir in tomato paste and cook for 1 minute to deepen the flavor.
  • Add the peppers: Stir in diced roasted red peppers and red pepper flakes. Cook down for 3–4 minutes, allowing the peppers to soften and release flavor.
  • Make it creamy: Pour in heavy cream, then stir in parmesan cheese until the sauce is smooth and creamy. Season with salt and pepper.
  • Cook the gnocchi: Add gnocchi directly to the sauce. Simmer 3–4 minutes, stirring gently, until the gnocchi is tender and coated in sauce.
  • Serve: Top with extra parmesan, a sprinkle of red pepper flakes, and fresh herbs if desired.

Notes

  • For a silky smooth sauce, a quality parmesan grater makes all the difference. This Microplane zester gives you fluffy, melt-in-your-mouth parmesan every time.

FAQ & Tips

Can I use homemade roasted red peppers?
Yes! If you have fresh peppers, roast them until charred, peel the skins, and dice. They add amazing depth to the sauce.

Can I make this without cream?
You can substitute half-and-half or even whole milk, though the sauce won’t be quite as rich. For a dairy-free option, try coconut cream.

What protein goes well with this dish?
Grilled chicken, shrimp, or Italian sausage pair beautifully with the creamy pepper sauce.

How do I store leftovers?
Keep refrigerated in an airtight container for up to 3 days. Reheat gently on the stove with a splash of cream or broth to loosen the sauce.

More Recipes You’ll Love

If you enjoyed this Creamy Roasted Red Pepper Gnocchi, check out my One-Pot Creamy Chorizo Orzo Pasta – another easy but flavor-packed weeknight dinner.

Follow me for more quick, flavor-packed recipes:
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