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- 1 pound potato gnocchi - 2 large roasted red peppers, peeled and chopped - 1 cup heavy cream - 1 cup vegetable broth - 1 cup fresh spinach - 3 cloves garlic, minced - 1 tablespoon olive oil - 1 teaspoon Italian seasoning - Salt and pepper to taste - ½ cup grated Parmesan cheese (plus more for serving) - Fresh basil leaves for garnish In this dish, the potato gnocchi serves as a soft base. It absorbs the creamy sauce well. The roasted red peppers add a sweet, smoky flavor that lifts the whole meal. Heavy cream brings richness, while vegetable broth adds depth. Fresh spinach gives color and a slight crunch. Garlic adds aroma and taste, making it more inviting. I love using fresh ingredients. They really make a difference. The Italian seasoning ties all the flavors together. Salt and pepper balance the dish. Grated Parmesan cheese not only enhances flavor but adds a creamy texture. Fresh basil leaves give a pop of color and freshness. When you gather these ingredients, you set the stage for a delightful meal. Each one plays an important role in making the dish special. To cook the gnocchi, follow the package instructions closely. Bring a large pot of salted water to a boil. Add the gnocchi to the water. Once they float to the top, they are done. This usually takes about 2-3 minutes. Carefully drain them and set aside. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add 3 cloves of minced garlic. Sauté for about 1 minute until you smell the garlic. Then, add 2 large roasted red peppers that you have peeled and chopped. Cook them for 2-3 minutes to warm them up. Next, pour in 1 cup of vegetable broth and 1 cup of heavy cream. Stir well to mix everything together. Bring the sauce to a gentle simmer. Add 1 teaspoon of Italian seasoning, salt, and pepper to taste. Let the sauce simmer for about 5 minutes until it thickens slightly. Now it’s time to combine everything. Add the cooked gnocchi and 1 cup of fresh spinach to the skillet. Gently fold them into the sauce. Cook for an additional 3-5 minutes until the spinach wilts and the gnocchi is warm. Remove the skillet from heat. Stir in ½ cup of grated Parmesan cheese until it melts and makes the sauce creamy. Taste the dish and adjust the seasoning if needed. To make the sauce just right, you want a creamy texture. Start with heavy cream and vegetable broth. Combine them well and heat gently. If the sauce seems too thick, add a bit more broth. For flavor, season with salt, pepper, and Italian seasoning. Taste it often. Adjust the seasoning to suit your palate. A little extra salt can make a big difference. Overcooked gnocchi can be mushy. When cooking, watch for them to float. This means they’re done. Drain them right away and don’t let them sit in hot water. If you have leftovers, store them in an airtight container. They can last up to three days in the fridge. Reheat gently to keep a nice texture. Serving your gnocchi beautifully makes a big impact. Use deep bowls for a cozy feel. Place the gnocchi in the center and pour the sauce around. Garnish with fresh basil leaves for color. A sprinkle of Parmesan cheese on top adds flavor and looks great. For a finishing touch, drizzle a bit of olive oil. This can enhance the dish's richness and appeal. {{image_2}} You can switch out heavy cream if needed. Try using coconut milk, cashew cream, or almond milk. These options keep the dish creamy and rich. They work well with the roasted red peppers too. If you want a vegetarian dish, use vegetable broth instead of chicken broth. This change keeps the flavors bright and fresh. To boost the taste, add herbs or spices. Fresh basil, thyme, or rosemary bring a lovely aroma. You can also add a pinch of red pepper flakes for some heat. Want protein? Toss in cooked chicken, shrimp, or even chickpeas. Each option adds a new twist and makes the meal heartier. Adjust the recipe with seasonal veggies. In spring, add asparagus or peas. In fall, try mushrooms or butternut squash. These vegetables match well with the creamy sauce. You can also switch between sweet and savory. Use roasted tomatoes for sweetness or olives for a savory kick. Each choice alters the dish's profile and keeps it exciting. To keep your creamy roasted red pepper gnocchi fresh, follow these steps: - Refrigeration: Place the leftovers in an airtight container. Store them in the fridge. They will last for about 3 days. - Reheating: When you’re ready to enjoy it again, heat it gently in a skillet over low heat. Add a splash of vegetable broth or cream to keep the sauce creamy. Stir often to avoid sticking. - Can you freeze creamy gnocchi? Yes, you can freeze it! But keep in mind, the texture may change slightly. - Thawing and reheating: To thaw, place it in the fridge overnight. Reheat in a skillet over low heat. Add liquid as needed to restore creaminess. Stir gently until heated through. Yes, you can use store-bought roasted red peppers. They save time and effort. Store-bought peppers often have a good flavor, but homemade ones shine in taste. Homemade roasted peppers have a smoky depth that can elevate your dish. If you have time, I recommend roasting your own for the best flavor. To make this dish dairy-free, swap heavy cream for coconut milk or cashew cream. You can also use nutritional yeast in place of Parmesan cheese for a cheesy flavor. These options keep the creamy texture without dairy. Always taste as you go to ensure the flavors blend well. This dish pairs well with a simple green salad or garlic bread. A fresh side salad with vinaigrette adds crunch. Garlic bread offers a nice, warm side to soak up the creamy sauce. You can also serve it with grilled vegetables or a light soup for a wholesome meal. This dish blends tender potato gnocchi with a rich, creamy roasted red pepper sauce. You learned how to cook gnocchi perfectly and prepare a flavorful sauce with fresh ingredients. Remember to adjust seasonings to suit your taste and feel free to explore variations for added interest. Store leftovers properly to enjoy this meal later. With these tips, you can create a delightful dish that's sure to impress anyone at your table. Enjoy crafting this comforting meal as you gather around with friends and family.

Creamy Roasted Red Pepper Gnocchi Skillet

Indulge in a creamy roasted red pepper gnocchi skillet that’s bursting with flavor! This easy recipe combines tender potato gnocchi, rich roasted red peppers, and fresh spinach all enveloped in a luscious sauce. Perfect for a weeknight dinner, it takes just 30 minutes to prepare. Ready to elevate your meal? Click through to discover the full recipe and impress your family with this delicious dish!
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Ingredients
  

1 pound potato gnocchi

2 large roasted red peppers, peeled and chopped

1 cup heavy cream

1 cup vegetable broth

1 cup fresh spinach

3 cloves garlic, minced

1 tablespoon olive oil

1 teaspoon Italian seasoning

Salt and pepper to taste

½ cup grated Parmesan cheese (plus more for serving)

Fresh basil leaves for garnish

Instructions
 

Begin by cooking the gnocchi according to package instructions. Once they float to the top, drain them and set aside.

    In a large skillet, heat the olive oil over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.

      Add the chopped roasted red peppers to the skillet and cook for an additional 2-3 minutes to warm them through.

        Pour in the vegetable broth and heavy cream, stirring well to combine. Bring the mixture to a gentle simmer.

          Stir in the Italian seasoning, salt, and pepper. Allow the sauce to simmer for about 5 minutes until it thickens slightly.

            Add the cooked gnocchi and fresh spinach to the skillet, gently folding them into the sauce. Cook for an additional 3-5 minutes until the spinach wilts and the gnocchi is heated throughout.

              Remove the skillet from heat, and stir in the grated Parmesan cheese until well combined and creamy.

                Taste and adjust seasoning if necessary.

                  Prep Time: 10 minutes | Total Time: 30 minutes | Servings: 4

                    - Presentation Tips: Serve the creamy gnocchi in bowls, garnished with fresh basil leaves and an extra sprinkle of Parmesan cheese for visual appeal. Drizzle a touch of olive oil on top for added richness.