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
- Heat the olive oil in a small sauce pan over medium heat and add the garlic. Mix occasionally for 4 minutes, until slightly browned.
- 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.
- Remove the pepper mixture from heat and allow it to cool to room temperature.
- 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.
- Bring salted water to boil and cook gnocchi according to package directions (mine said 3 minutes).
- Strain the gnocchi well, then transfer to the skillet with the spinach. Add some olive oil if desired and mix well.
- Transfer the red pepper mixture to a blender (once cooled to room temperature) and blend well.
- Add the roasted red pepper sauce back to the saucepan and heat through. Add the heavy cream and 1 tbsp basil and stir well.
- Transfer the sauce to the skillet with the gnocchi and stir and heat through.
- Serve warm topped with the rest of the shredded basil.
Serves 2
Recipe by My San Francisco Kitchen at https://www.mysanfranciscokitchen.com/roasted-red-pepper-gnocchi-with-spinach-pine-nuts/
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