Gnocchi with Roasted Red Pepper Cream Sauce

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

Serves 4

Ingredients:

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

Directions:

1. In a medium, heavy-bottomed saucepan, combine alfredo sauce, salt and wine.  Stir until combined, and barely simmering.
2. Add heavy cream, tomatoes and roasted red pepper and stir to combine.  Bring to a light simmer and remove from heat.
3. Stir in grated cheese and fresh basil.  Set aside and prepare gnocchi according to package directions.  Drain gnocchi and stir into prepared sauce.
4. Garnish with more grated cheese and fresh basil.  Serve.

Source: Lemon Sugar