Gnocchi with Bell Pepper Marinara
with lemony asparagus
Ingredients
- Onions, medium - 1, chopped
- Bell peppers, any color - 1, chopped
- Cheese, parmesan (opt) - 2 oz, grated
- Garlic - 2 cloves, chopped
- Oil, cooking - 1 Tbsp
- Italian seasoning - 1 tsp
- Oregano, dried - 1/2 tsp
- Red pepper flakes (opt) - 1/4 tsp
- Tomato sauce (14 oz / 397 g) - 1 can
- Gnocchi - 16 oz
- Cheese, parmesan (opt) - 1 oz, grated
- Asparagus - 12 oz, trimmed
- Pine nuts (opt) - 2 Tbsp (sub chopped walnuts or pecans)
- Oil, cooking - 1 Tbsp
- Lemon juice - 2 tsp
Nutrition Facts
Prep
- Onions / Bell peppers - Prep as directed and combine. (Can be done up to 5 days ahead)
- Cheese (if using; for gnocchi and asparagus) - Grate cheese. (Can be done up to 5 days ahead)
- Asparagus - Trim asparagus. (Can be done up to 2 days ahead)
- Garlic - Chop garlic.
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Make
- Heat a saucepan over medium heat. Add oil (portion for the gnocchi) and then onions and bell peppers. Saute until tender, 3 to 4 minutes. Add garlic, Italian seasoning, oregano and red pepper flakes and cook for 1 minute more. Pour tomato sauce over top and bring to a simmer. Reduce heat to keep sauce on a low simmer and continue cooking for 10 minutes to let the flavors develop.
- While the sauce simmers, cook gnocchi according to package instructions.
- Next, heat a skillet or pan over medium heat. Toast pine nuts for 3 to 4 minutes, until fragrant. Set aside.
- Return pan to medium-high heat and add oil. Add asparagus and saute for 4 to 8 minutes, until tender but still crunchy. Season with some salt and transfer to a serving dish. Top with lemon juice and pine nuts.
- Taste sauce and season with some salt and pepper.
- Serve sauce over gnocchi with asparagus on the side. Top everything with grated cheese if you’d like. Enjoy!
Nutrition Facts
Reviews
Ratings
49 reviews
Did the chicken in the instant pot using the directions from the FB group. Fast and fairly easy.
0 HelpfulGood quick busy weeknight made in crockpot in am. Added a bit of paste to thicken. Did not make the Asparagus. Likely will keep I’m crockpot rotation.
0 HelpfulLate to this one, but it was delicious! We replaced the asparagus with green beans and the pine nuts with sliced almonds. I used one can of crushed fire roasted tomatoes and one crushed tomatoes with basil. Based on the reviews we also added a little Better Than Bouillonon and cornstarch slurry at the end, making a thicker, flavorful sauce. Will definitely be making again.
0 HelpfulFlavor was a little bland and mostly tasted of peppers and onions. Next time I would use crushed tomatoes with basil, and add olives and mushrooms at the end.
0 Helpful