While I do like to plan what I’ll be cooking (and therefore blogging about) throughout the week, sometimes my recipes just happen…based on what I have left in the fridge and how much time I have to spend in the kitchen. I really hate wasting food so when I spotted some leftover double cream (from when I prepared the mushroom & asparagus quiche) that needed using asap, I just knew I’d somehow need to incorporate it in today’s recipe.
The result was pretty damn tasty if I can say so myself! I popped some peppers in the oven to roast while I was getting on with some work and, once the peppers were ready, it literally only took 10 minutes to whip up the sauce and go from pan to plate.
And if you’re not familiar with potato gnocchi, you really don’t know what you’re missing! I do like to make them from scratch (I promise I’ll blog about this soon!) but this time I had a pack in the freezer and very little time, so it was a no-brainer.
They take next to nothing to cook (just wait until the float to the top and they’re done!) and, guess what, you can throw them in frozen and they’ll cook just as well.
To be perfectly honest, it has taken me longer to photograph the dish than to cook it!
Do you fancy the look of this creamy and rich comfort dish?
Here’s everything you need to know…
- 800g fresh potato gnocchi
- 4 medium red peppers, roasted
- 2 tbsp good quality extra virgin olive oil
- 1 large garlic clove, crushed
- ½ tsp dried chilli flakes (optional)
- 150ml double cream
- A pinch of Italian herbs or oregano
- Let’s start by roasting the peppers. Pre-heat the oven to 220C. Wash the peppers, pat them dry and line a baking tray with greaseproof paper or aluminium foil. Put the peppers, whole, in the tray and roast in the oven for approximately 45 minutes, turning them every 10 minutes or so. The peppers are ready when the skin is charred and the flesh soft. Take the tray out of the oven and wait until the peppers are cool enough to handle. Gently remove the skin and remove the seeds.
- Using a blender or food processor, blend the peppers until creamy and smooth, then set aside.
- Put a pan of salted water on to boil for the gnocchi. In the meantime, heat the oil in a large frying pan, then add the garlic, the chilli flakes and fry on low heat for 1 minute.
- Add the blended peppers, the double cream and a pinch of Italian herbs. Stir well until the sauce is hot, smooth and an even colour.
- Cook the gnocchi in the pan of salted water until they rise to the surface (approximately 3-4 minutes). Drain and stir into the creamy red pepper sauce. Serve with grated vegetarian parmesan and a side salad of fresh spinach.
For a vegan dairy-free version, you can use the recipe as it is and simply leave out the double cream (the sweetness of the peppers is enough to flavour the gnocchi nicely) or you can replace the double cream with the same quantity of passata and cook the sauce for 5 extra minutes, adding a splash of water if the sauce becomes too thick.
Have you ever tried potato gnocchi? What’s your favourite way to cook them?