Best Gnocchi And Peppers In Balsamic Sauce Recipes
GNOCCHI WITH ROASTED RED PEPPER SAUCE
This veggie supper of a rich roasted red pepper sauce and baked cheesy gnocchi is a low-fat family supper you can prepare in minutes with our easy sauce
Provided by Amanda Grant
Categories Dinner
Time 27m
Number Of Ingredients 4
Steps:
- Heat the oven to 180C/ 160C fan/ gas 4. Cook a 500g pack gnocchi following pack instructions, then drain and tip into a casserole dish. Pour over ½ batch roasted red pepper sauce (see 'Goes well with...' below), then tear 125g ball mozzarella over the top and sprinkle over 2 handfuls breadcrumbs. Bake for 20 mins until golden and heated through.
Nutrition Facts : Calories 349 calories, Fat 10 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 10 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 1.3 milligram of sodium
GNOCCHI CACIO E PEPE
Enjoy a comforting bowl of gnocchi with parmesan and black pepper. It's simple but utterly delicious - and the best part is, it only takes seven minutes to make
Provided by Esther Clark
Categories Dinner, Main course, Pasta, Supper
Time 7m
Number Of Ingredients 5
Steps:
- Cook the gnocchi in a large pan of lightly salted, boiling water. Drain and reserve 200ml of the cooking water.
- Heat the butter in a large frying pan. Add the gnocchi, cheese and pepper as well as 150ml of the cooking water, raise the heat a little and stir vigorously until melted and the gnocchi is well coated. Pour in more of the reserved water if you like it saucier. Season with a little salt. Transfer the gnocchi to bowls and serve with a mixed salad, if you like.
Nutrition Facts : Calories 424 calories, Fat 21 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 2 grams sugar, Fiber 4 grams fiber, Protein 15 grams protein, Sodium 1.6 milligram of sodium
GNOCCHI WITH HOT AND SWEET PEPPERS
When fresh bell peppers, tomatoes and canned chipotles roast in plenty of olive oil, they become a sweet, smoky and spicy sauce. Use it to glaze gnocchi that have simultaneously crisped in their own pan and dinner is ready without much attention from you. Consider this recipe just a starting point: Add red wine vinegar for a tangy peperonatalike version, blend for a smooth sauce or top with nuts or cheese for protein. (Walnuts, hazelnuts and pine nuts, or feta, ricotta and Cheddar would all be good.) Or simply use the template for roasting vegetables with flavorings and oil to make any number of produce-heavy sauces for coating noodles, beans, grains or chicken.
Provided by Ali Slagle
Categories weekday, pastas, main course
Time 45m
Yield 4 servings
Number Of Ingredients 6
Steps:
- Heat the oven to 450 degrees. In a 3-quart, oven-safe dish (like a 9-by-13-inch pan or a Dutch oven), combine the bell peppers, tomatoes, 1/4 cup oil, chipotle and 1 teaspoon salt. Stir to combine, then place on the oven's center rack.
- On a sheet pan, break up the gnocchi and toss with the remaining 2 tablespoons oil (no need to boil first). Season with salt and shake into an even layer. Transfer to the oven's bottom rack. Roast both the vegetables and the gnocchi until the vegetables are softened and charred in spots and the gnocchi is crisp underneath and still squishy in the middle, 25 to 30 minutes (no need to stir partway through).
- Transfer the gnocchi to the roasted peppers and stir until the gnocchi is glossy red.
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