Crispy Gnocchi with Roasted Red Pepper Cream, Basil, and Hazelnuts

Instructions

1. 1

   Preheat the oven to 220 °C / 425 °F. Place the red bell peppers, yellow onion, and garlic cloves on a baking tray. Add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/2 teaspoon black pepper, then toss to coat.

2. 2

   Roast the vegetables for 20 minutes at 220 °C / 425 °F, until the peppers are tender and lightly charred at the edges.

3. 3

   Transfer the roasted peppers, onion, and garlic to a blender. Add the heavy cream, balsamic vinegar, red pepper flakes if using, and 30 g of the grated Parmesan cheese. Blend until smooth and creamy. Taste and adjust with a little more salt and black pepper if needed.

4. 4

   Heat a large skillet over medium-high heat. Add 1 tablespoon olive oil and the butter. Once the butter has melted, add the potato gnocchi in a single layer.

5. 5

   Cook the gnocchi for 6 to 8 minutes, stirring every 2 minutes, until golden and crisp on the outside. If the pan looks dry, add the remaining tablespoon of olive oil.

6. 6

   Briefly toast the chopped hazelnuts in a small skillet for 1 to 2 minutes over medium heat, just until fragrant, watching carefully so they do not burn.

7. 7

   Warm the red pepper cream again in a small saucepan over low heat for 2 minutes, stirring so it becomes fully combined.

8. 8

   Spoon the warm cream onto shallow bowls. Top with the crispy gnocchi, fresh basil, toasted hazelnuts, and the remaining grated Parmesan cheese. Finish with a little extra black pepper and serve immediately.