Roasted Red Pepper Gnocchi with Spinach & Pine Nuts
Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
  • 1 package potato gnocchi (about 3 cups dry)
  • 2 tbsp olive oil
  • 2 large cloves garlic, chopped
  • 1 jar roasted red peppers (2 large peppers)
  • Salt and pepper, to taste
  • ¼ cup heavy cream
  • 2 cups uncooked spinach
  • ¼ cup pine nuts
  • ¼ cup freshly shredded basil, divided
  1. Heat the olive oil in a small sauce pan over medium heat and add the garlic. Mix occasionally for 4 minutes, until slightly browned.
  2. Add the red peppers and a little salt and pepper (you can add more later to taste) and stir well. Cook for another 4 minutes, stirring occasionally.
  3. Remove the pepper mixture from heat and allow it to cool to room temperature.
  4. In the mean time, cook the spinach by wilting it in a tablespoon of heated water in a large skillet. Once wilted, turn the heat to low to keep warm.
  5. Bring salted water to boil and cook gnocchi according to package directions (mine said 3 minutes).
  6. Strain the gnocchi well, then transfer to the skillet with the spinach. Add some olive oil if desired and mix well.
  7. Transfer the red pepper mixture to a blender (once cooled to room temperature) and blend well.
  8. Add the roasted red pepper sauce back to the saucepan and heat through. Add the heavy cream and 1 tbsp basil and stir well.
  9. Transfer the sauce to the skillet with the gnocchi and stir and heat through.
  10. Serve warm topped with the rest of the shredded basil.
Serves 2
Recipe by My San Francisco Kitchen at