Roasted Red Pepper Gnocchi

Gnocchi in a red pepper sauce topped with burrata and basil leaves.

5 from 1 vote

This Roasted Red Pepper Gnocchi is the ultimate quick and easy meal, ready in less than 30 minutes! The creamy red pepper sauce not only delivers rich flavor but also secretly packs a protein boost thanks to silken tofu. It's a complete meal without having to chop anything!

Prep Time15

Cook Time10

Total Time25

Course: Main Course

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings: servings

Calories: 387kcal

Author: Petra

Ingredients

3 roasted red bell peppers
175 g block silken tofu ½ block
5-6 basil leaves
3 cloves of garlic
½ smoked paprika
½ teaspoon red pepper flakes
⅓ cup nutritional yeast
½ cup vegetable broth or water
1 tablespoon tomato paste
¼ teaspoon salt
¼ teaspoon black pepper
1 tablespoon olive oil
500 g uncooked gnocchi gluten-free if needed
Burrata ball for serving optional, vegan if needed

Instructions

Add all the ingredients to a blender except the gnocchi and the olive oil. Blend until smooth and creamy.
3 roasted red bell peppers, 175 g block silken tofu, 5-6 basil leaves, 3 cloves of garlic, ½ smoked paprika, ½ teaspoon red pepper flakes, ⅓ cup nutritional yeast, ½ cup vegetable broth or water, 1 tablespoon tomato paste, ¼ teaspoon salt, ¼ teaspoon black pepper
Heat the olive oil in a rimmed pan or a Dutch oven until hot. Add the uncooked gnocchi and fry for 5 minutes or until golden brown.
1 tablespoon olive oil, 500 g uncooked gnocchi
Pour the sauce into the pan and stir. Bring to a gentle simmer and cook for 5 minutes, or until thickened. If it starts to splatter too much, cover it with a lid. Make sure to stir frequently so the gnocchi don't stick to the pan and burn.
When thickened to your liking, remove from the heat. Serve with the burrata ball on top, more fresh basil, and a drizzle of olive oil.
Burrata ball for serving

Nutrition