Gnocchi with Red Bell Pepper & Sun-Dried Tomato Sauce (Vegetarian & Gluten Free)
A tasty dish combining crispy fried gnocchi with a creamy and flavorful bell pepper & sun-dried tomato sauce. This dish is incredibly delicious, tasty and easy to make.
Servings 2
Ingredients
For the Sauce
- 1 large Red bell pepper roasted
- 1 whole Garlic (not garlic clove) roasted
- 1/2 Shallot roughly chopped
- 1/2-3/4 dl Sun-dried tomatoes (in oil) drained from most of the oil
- A pinch of Sea salt
- 1/4-1/3 tsp Chili flakes
- 1/3 tsp Cumin
- 1/2 tsp Paprika powder
- 1/2 Stock Pot with Paprika & Sun-ried tomato flavor (can be omitted or swapped for a stock cube)
- 1/2 tbsp Lemon juice
- Water, to thin as needed
- 1/2-1 dl Cream (I used reduced fat)
For the gnocchi
- 2 servings Gnocchi (homemade or store bought)
- Butter or olive oil, to fry
- 10-12 Cherry tomatoes cut in half
- 2 Buffalo mozzarella torn into smaller pieces
- Pistachio nuts roughly chopped
- Fresh basil
- Freshly ground black pepper, to taste
Instructions
- Place the garlic in aluminium foil and seal well.
- Roast bell pepper and garlic in the oven or air fryer at 190 degrees Celsius until charred and the garlic is soft. 40-50 minutes.
- Let them cool slightly, remove the skin from the bell pepper.
- Squeeze the roasted garlic out from the skin into a high speed blender together with the remaining ingredients except for the water and cream. Blend until smooth.
- Preheat a nonstick pan over medium heat, pour the bell pepper and sun-dried tomato sauce into the pan and bring to a simmer. Keep simmering on low heat for 20-25 minutes. Taste to check if more seasoning is needed and add water as needed.
- Meanwhile fry gnocchi in oil or butter in a skillet. Or place gnocchi on an oven/air fryer safe baking dish, drizzle with oil/butter and bake in the oven at 200 degrees Celsius for 20-30 minutes or air fryer 190 degrees Celsius for 10-13 minutes. Stir 2-3 times if baking in the oven/air fryer.
- Add the cream to the bell pepper tomato sauce, stir to combine and cook for 3-5 minutes more.
- Add the sauce at the bottom of two plates or bowls. Add cherry tomatoes.
- Next divide the gnocchi between the two plates and top with pieces of buffalo mozzarella, pistachio nuts, fresh basil and freshly ground black pepper.