Gnocchi with Bell Pepper Marinara
with lemony asparagus

Name: Gnocchi with Bell Pepper Marinara
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 Onions, medium, chopped; 1 Bell peppers, any color, chopped; 2 oz Cheese, parmesan (opt), grated; 2 cloves Garlic, chopped; 1 Tbsp Oil, cooking; 1 tsp Italian seasoning; 1/2 tsp Oregano, dried; 1/4 tsp Red pepper flakes (opt); 1 can Tomato sauce (14 oz / 397 g); 16 oz Gnocchi; 1 oz Cheese, parmesan (opt), grated; 12 oz Asparagus, trimmed; 2 Tbsp Pine nuts (opt) (sub chopped walnuts or pecans); 1 Tbsp Oil, cooking; 2 tsp Lemon juice

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

Give this simple, vegetable-filled marinara a few extra minutes to simmer and develop flavor on the stovetop while preparing gnocchi (potato dumplings) to serve with it. A quick asparagus saute on the side makes this a classic Italian meal that comes together fast.

Ingredients

Metric

Servings:

Gnocchi with Bell Pepper Marinara:

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

Lemony Asparagus:

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

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!

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