Red Pepper & Roasted Walnut Gnocchi Sauce

1. 1

   Place a large pot of salted water over high heat.

2. 2

   Meanwhile, slice the mushrooms thickly. Slice the red pepper into thin lengthwise strips, then chop into 1/2 inch chunks. Roll the basil leaves together, then slice into chiffonade. Grate or shave your choice of hard Italian cheese.

3. 3

   Coarsely chop the walnuts. Spread in a single layer on a small cookie sheet and toast for 4 to 5 minutes at 400 degrees in a toaster oven or regular oven. Watch carefully and do not burn. Set aside to cool.

4. 4

   Heat oil in a saute or non-stick fry pan over medium heat. Saute mushrooms until browned. Remove and set aside. Add red pepper chunks and saute until beginning to soften. Add tomato sauce and simmer for 5 minutes. Add mushrooms and red pepper flakes. Heat for another minute.

5. 5

   Once water has come to a boil, add gnocchi. Cook until gnocchi rise to the surface. Drain in colander.

6. 6

   Toss gnocchi gently with sauce. Drizzle with additional olive oil as desired. Serve in pasta bowls and top with walnuts, grated cheese, and basil.

* Per serving · 4 servings · Values may vary.

No additional tips available.