Gnocchi with Roasted Red Pepper Sauce and a Salted Garlic Whip Cream.

I know I have been making a lot of Gnocchi Dishes lately, although here is another one I think you’ll like. Making the whip cream is a extra little step but its well worth it in the end when you get to eat this!

Gnocchi with Roasted Red Pepper Sauce and a Salted Garlic Whip Cream.

Roasted Red Pepper Sauce

Ingredients:

• 1 Tbsp Garlic
• 1 Yellow Onion
• 2 Tbsp Olive Oil
• 1 Roasted Red Pepper
• 1/2 C Red Wine
• 2 Tbsp Balsamic Vinegar
• 2 C Tomatoes Diced
• 1/4 Tsp Oregano
• 1/4 Tsp Thyme
• 1/2 C Vegetable Stalk

Salted Garlic Whip Cream

Ingredients:

• 250 ml whipping cream
• 1 Tsp garlic minced
• 1/4 Tsp salt

Method: 

In a medium sized pot add olive oil, garlic and onion. Simmer on low heat to caramelize the garlic and onions sweeting them up.

Caramelize Onions and Garlic

While the onions and garlic are caramelizing, slice your red pepper in half, remove seeds and drizzle with olive oil. Place in a oven safe dish and cook on broil flipping once each side get brown.

Roasting your Red Pepper

Once your pepper has been roasted on each side, add your roasted pepper, tomatoes, oregano, thyme, wine and balsamic vinegar to your pot.

Simmer all your Ingredients

Allow your ingredients to simmer for approximately 15 to 20 minutes allowing everything to soften up and break down. Once cooked add 1/2 cup vegetable stalk. Using your Hand Blender emulsify the vegetables and create a smooth consistency for your sauce.

Emulsify your Ingredients

Once blended smoothly allow the sauce to simmer on low heat until the rest of the meal is complete.

In a Large bowl, combine whip cream, garlic and salt, using a hand mixer whip on high speed until fluffy. Store in fridge until ready to use.

Salted Garlic Whip Cream

Grab a non stick frying pan, place on medium head add 1 tsp of olive oil and your gnocchi. Cook for approximately 10 minutes keeping the frying pan covered allowing the gnocchi to steam it’s self. This is a much easier method to cook gnocchi it ensures you wont over boil it!

Gnocchi cooked in non stick frying pan

Once everything is cook, place your Gnocchi on your plate, add roasted red pepper sauce and top with a big dollop of your Salted Garlic Whip Cream!

This dish might not be the most nutritious but it sure is delicious!

Gnocchi with roasted red pepper sauce and salted garlic whip cream

Tomato Gnocchi with Prosciutto and Butter Sage Sauce

Gnocchi are various thick, soft dumplings a pasta alternative. Like many Italian dishes, there is considerable variation in recipes and names across different regions.

They may also be bought fresh from specialty grocery stores. In supermarkets, industrially-produced packaged gnocchi are widely available refrigerated, dried, or frozen. Common accompaniments of gnocchi include tomato sauces, pesto, and melted butter.

Tomato Gnocchi with Prosciutto and Butter Sage Sauce

Ingredients:

• 1/2 Red Onion (Minced)
• 1 tbsp Garlic (Minced)
• Fresh Sage
• 1/4 cup Butter
• 1/4 cup Olive Oil
• 1/2 Pint Grape Tomatoes
• Pepper
• 125 G Prosciutto
• 500 G Tomato Gnocchi
• Parmesan Cheese

Method:

In a non frying pan add onion, garlic, olive oil and butter. Cover and simmer over low-medium heat for approximately 15 minutes to caramelize and sweeten the onions until they are slightly transparent.

Add fresh Sage leaves and pepper and continue simmering while slicing the grape tomatoes in halves.

Add halved tomatoes and cook for approximately 5 minutes to soften the tomatoes.

Add sliced prosciutto, I find using kitchen scissors is the easiest method for cutting prosciutto.

Cook for approximately 2 minutes, then add Gnocchi. Cover and allow the Gnocchi to cook in the sauce for approximately 5 minutes or until the Gnocchi is tender and soft. ( Do not over cook the Gnocchi it will become doughy and mushy).

Once the Gnocchi is cooked give it a good stir to make sure everything is completely covered and mixed correctly. Serve right away and top the dish with a sprinkle of parmesan cheese for some added flavour.

Serves 4