Gnocchi with Roasted Red Pepper Pesto

Calling all gnocchi lovers! Italy’s famed potato dumplings star in this larger-than-life casserole brimming with big, bold flavors.

INGREDIENTS

• 2 (8.8-ounce) packages DeLallo Potato Gnocchi or DeLallo Gnocchi Kit
• 1 (12-ounce) jar DeLallo Roasted Red Peppers, drained
• 1 cup chopped flat-leaf parsley
• 2 cloves garlic
• 1 cup DeLallo Grated Parmesan
• 1/4 cup DeLallo Extra Virgin Olive Oil
• 1 tablespoon heavy cream
• 1 tablespoon DeLallo Pignoli Pine Nuts, toasted
• 3 ounces Fontina cheese, shredded

DIRECTIONS

1. Preheat oven to 400˚F.
2. Bring a large pot of salted water to a boil. Cook gnocchi according to package instructions. Drain.
3. Meanwhile, pulse red peppers, parsley, garlic and Parmesan in a food processor. Slowly add 2 tablespoons of olive oil and blend until smooth. Set aside.
4. Heat remaining olive oil in large saucepan. Sauté gnocchi for about 5 minutes, or until golden brown.
5. Combine gnocchi, pesto and cream in a shallow baking dish. Sprinkle with pine nuts and shredded cheese. Bake until bubbly, about 15 minutes
6. Click here to learn how to make homemade gnocchi from scratch.
7. Click here to learn how to make easy homemade gnocchi with our Gnocchi Kit.