Gnocchi with Roasted Red Pepper Sauce

If you’re in the mood for a dish that’s both cozy and packed with flavour, this gnocchi with roasted red pepper sauce is a must-try.

The star of the show is the roasted red pepper sauce, blending smoky, nutty, and slightly tangy notes that coat each bite of tender gnocchi.

Roasted courgettes bring a subtle sweetness, while chickpeas add a satisfying, hearty texture.

Top it off with a sprinkle of flaked almonds for an extra crunch, and you’ve got a meal that’s as nourishing as it is delicious.

Disclaimer: This post contains affiliate links and I receive a commission if you visit a link and buy something on my recommendation. Purchasing via an affiliate link doesn’t cost you any extra, and I only recommend products and services I trust. All opinions are my own.

Ingredients You’ll Need

Here’s a list of everything you’ll need to make this Gnocchi with Roasted Red Pepper Sauce recipe:

• 2 courgettes
• 500g gnocchi
• 1 jar of roasted red peppers (400-500g)
• 30g whole almonds
• 2 tbsp nutritional yeast
• 1 tin chickpeas
• Olive oil
• Salt and pepper
• Flaked almonds, to serve

What Can I Pair Roasted Red Pepper Sauce With?

One of the great things about this roasted red pepper sauce is its versatility.

Beyond gnocchi, it can be used in a variety of dishes. Try it as a pasta sauce, a spread for sandwiches, or even as a dip for vegetables.

Its rich, smoky flavour complements so many different ingredients, making it a handy recipe to have in your culinary repertoire.

What is the Best Kind of Gnocchi?

When it comes to gnocchi, choosing the right kind can make a big difference.

Store-bought gnocchi is convenient and works well in this recipe, but if you have the time, homemade gnocchi can elevate the dish even further.

Homemade gnocchi has a tender, melt-in-your-mouth texture that pairs beautifully with the creamy red pepper sauce.

Whether you go with store-bought or homemade, the key is to cook the gnocchi just until they float to the top—this ensures they’re perfectly light and fluffy.

The Benefits of Using Chickpeas

Adding chickpeas to this dish not only boosts the protein content but also adds a lovely texture.

Chickpeas are hearty and slightly nutty, which complements the creamy sauce and tender gnocchi.

They’re also incredibly versatile and absorb the flavours of the dish well. Plus, they make this meal more filling and nutritious – perfect for a satisfying dinner.

How to Customize Your Gnocchi Dish

This recipe is easily customizable to suit your tastes.

If you prefer a bit of spice, try adding a pinch of chili flakes to the sauce.

For a more indulgent version, stir in a dollop of ricotta or mascarpone to make the sauce extra creamy.

You can also switch up the vegetables—roasted aubergine or mushrooms would be delicious alternatives to courgette.

The possibilities are endless, so feel free to get creative!

How to Make This Recipe

Step 1: Roasting the Courgettes

The first step in creating this delicious dish is roasting the courgettes.

Begin by preheating your oven to 200°C.

Wash the courgettes thoroughly, then pat them dry, then slice them into 1cm rounds, and chop each round in half to create semi-circles.

Toss the courgettes in a roasting tray with a drizzle of olive oil and a pinch of sea salt.

For even more flavour, you can add a sprinkle of smoked paprika or dried herbs like oregano or thyme before roasting the courgettes. This will give them a slightly smoky, aromatic flavour that pairs beautifully with the red pepper sauce.

Roast them in the oven for about 30 minutes, until they are tender and slightly caramelized.

The roasting process intensifies the flavour of the courgettes, adding a lovely depth to the dish.

Step 2: Preparing the Roasted Red Pepper Sauce

While the courgettes are roasting, it’s time to make the star of the dish—the roasted red pepper sauce.

Start by draining the jar of roasted red peppers and placing them in a blender.

Add the whole almonds and nutritional yeast, then blend until you achieve a smooth, creamy sauce.

The almonds add a subtle nuttiness and help thicken the sauce, while the nutritional yeast provides a cheesy, umami flavour that complements the sweetness of the red peppers.

If you prefer a slightly richer sauce, you can add a splash of olive oil or a tablespoon of tahini to the blender. This will give the sauce a silkier texture and a more pronounced nutty flavour.

Step 3: Cooking the Gnocchi

Next, bring a large pot of salted water to a boil for the gnocchi.

Add the gnocchi to the boiling water and cook them until they float to the top, which usually takes just a few minutes.

This is the key indicator that your gnocchi are perfectly cooked—soft and tender without being mushy.

Be sure to keep an eye on them, as overcooked gnocchi can become too soft and lose their delightful chewiness.

To prevent the gnocchi from sticking together after draining, toss them with a little olive oil. This also adds a bit of extra flavour and helps the sauce cling to the gnocchi beautifully.

Step 4: Combining the Ingredients

Once the gnocchi are cooked, drain them and return them to the pot over medium-low heat.

Add the drained chickpeas and pour in the roasted red pepper sauce.

Stir everything together gently, making sure the gnocchi and chickpeas are well-coated in the sauce.

Allow the mixture to warm through for a few minutes, letting the flavours meld together.

If you find the sauce too thick, you can thin it out with a little water or vegetable broth. This will help the sauce evenly coat the gnocchi and chickpeas without overwhelming them.

Step 5: Serving the Dish

Finally, it’s time to assemble and serve your dish.

Divide the gnocchi and sauce mixture between plates, then top with the roasted courgettes.

For a finishing touch, sprinkle flaked almonds over the top and add a crack of fresh black pepper.

The crunchy almonds add texture, while the black pepper gives a little heat that balances the sweetness of the sauce.

For an extra burst of freshness, you can add a handful of chopped fresh basil or parsley on top before serving. The herbs add a lovely contrast to the rich, savory flavours of the dish.

Frequently Asked Questions

Can I use a different type of nut instead of almonds in the sauce?

Absolutely! Cashews or walnuts would work well as substitutes. They’ll provide a similar creaminess and nutty flavour to the dish.

What can I serve with this dish?

This gnocchi dish pairs well with a simple green salad or some crusty bread to soak up any extra sauce. A glass of crisp white wine also complements the flavours beautifully.

Is there a way to make this dish gluten-free?

Yes, you can easily make this dish gluten-free by using gluten-free gnocchi, which is available in most supermarkets. The rest of the ingredients should be naturally gluten-free, but always check the label of the products you are using.

Can I make the sauce ahead of time?

Definitely! The roasted red pepper sauce can be made a day or two in advance and stored in the fridge. Just warm it up before mixing with the gnocchi and chickpeas.

What should I do with leftovers?

Store any leftovers in an airtight container in the fridge. Reheat gently on the stovetop or in the microwave, adding a splash of water or broth if the sauce has thickened.

And that’s it for this Gnocchi with Roasted Red Pepper Sauce recipe. You can find the whole thing on a handy recipe card just below, so be sure to Pin it for later!

I absolutely love seeing what you create, so if you try this recipe please tag me on Instagram.

As always, I’d love to hear what you thought, so feel free to leave comments, questions or anything in between here, or message me directly via my socials.