Feb 25, 2009

Recipe - Roasted Red Pepper Sauce (with gnocchi)

(courtesy of the Food Network)

  • 1 (16-ounce) package refrigerated gnocchi
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced
  • 12-ounce jar roasted red peppers, drained
  • Salt and freshly ground pepper
  • 1/2 to 2/3 cup heavy cream, or to taste
  • 1/4 cup minced fresh basil leaves, plus more leaves torn for garnish
  • Fresh lemon juice, to taste - about 2 tbsp.
  • Chunk of Parmesan for grating

Bring large pot of salted water to a boil and cook the gnocchi according to the package instructions. Drain in a colander in the sink.

In a saucepan, heat oil over medium heat until hot, add garlic and cook, stirring, until golden. Add peppers, salt and pepper and cook, stirring occasionally, for 5 minutes. Transfer to a processor or blender and puree. Return sauce to pan, add cream and bring to a simmer, stirring. Add basil, salt, pepper and few drops lemon juice, to taste.

In a large bowl, toss the gnocchi and sauce together. Divide among bowls, strew over some torn basil leaves, and grate some Parmesan over the top. Serve immediately.

Serves 4.

I used fat-free evaporated milk to lighten up the recipe a bit. This recipe was quick, easy and delicious. A bright meal with little effort - great for a weeknight. I served it with a caesar salad and a glass of red wine.

WW points - 6 pts per serving

Today I'm grateful for: the taste of fresh basil

1 comment:

  1. Yummers. I'm definitely saving this recipe!