I love gnocchi dishes and after reading about how this one in particular made sea-food eaters at dinner jealous, I knew I had to try it (being a fellow non-seafood fan). I have had sun-dried tomato alfredo sauces many times, but I think this was my first experience adding roasted red peppers. And let me just tell you that every last drop of this sauce was devoured, I made sure of it. There was no way I was allowing any of that deliciousness go to waste. And even though I went ahead and used a homemade lighter alfredo sauce recipe instead of jarred, it was still quick to throw together. Next time I might even add some chicken.
Stay turned because tomorrow I am guest posting on Lemon Sugar – the very place this recipe originated!
One year ago: Nutella Mousse
GNOCCHI WITH ROASTED RED PEPPER CREAM SAUCE
1 package fresh gnocchi
2 cups Alfredo sauce (jarred or homemade)
1-14 oz. can petite diced tomatoes
1/3 cup chopped roasted red pepper
1/4 cup heavy cream
1/4 cup white wine
Pinch of salt
2 Tbsp fresh chopped basil, plus more for garnish
1/2 cup grated Parmagiano-reggiano cheese, plus more for garnish
- In a medium, heavy-bottomed saucepan, combine alfredo sauce, salt and wine. Stir until combined, and barely simmering.
- Add heavy cream, tomatoes and roasted red pepper and stir to combine. Bring to a light simmer and remove from heat.
- Stir in grated cheese and fresh basil. Set aside and prepare gnocchi according to package directions. Drain gnocchi and stir into prepared sauce.
- Garnish with more grated cheese and fresh basil. Serve.
Source: Lemon Sugar