Gnocchi with Creamy Pepper Sauce

there’s something about gnocchis gorgonzola roasted peppers… that whole trio. it just wraps you up a bit, like you’ve pulled on your softest sweater and poured yourself a glass of something nice. you get these tender, pillowy little bites soaked in creamy sauce, still with a gentle sweetness from the peppers – and then that salty tang from the gorgonzola hits you in waves. I made it again on a drizzly Tuesday last week and the kitchen smelled like home, really home – garlicky, warm, like the heat of the oven holding the day together just a bit longer.

Why You’ll Crave It

• The sauce. It’s velvety, rich, and full of contrast – creamy and mellow from the cream, just enough punchy from gorgonzola, and sweet-smoky from roasted red peppers.
• Comfort in every bite – soft gnocchi that float like little clouds but carry all that flavor like it’s their job.
• This dish feels special, but not precious. Easy enough for a weeknight, perfect for a dinner with good wine and someone you like.
• Make-ahead friendly! The sauce keeps beautifully in the fridge, and leftover gnocchi… well, I’ve been known to stand at the fridge and eat them cold.

The first time I made this, my friend Luca took one bite then just put down his fork and asked, “Can I marry your stove?” Still one of my favorite compliments.

What You’ll Need

• Gnocchis: 500 g, homemade if you have time – but good-quality store-bought will still charm everyone
• Red bell peppers: 3 large, glossy and firm, roasted until soft and beautifully charred at the edges
• Gorgonzola cheese: 150 g – use the creamy kind, and don’t be shy about it
• Heavy cream: 200 ml, or double cream – rich and thick, it carries the whole sauce
• Olive oil: 2 tablespoons, the good kind does matter here
• Garlic: 1 plump clove, smashed or finely minced to melt into the sauce
• Fresh basil: a few torn leaves for garnish – it’s optional, but that brightness makes a difference
• Salt: to taste, but gently – the gorgonzola brings plenty
• Pepper: fresh ground, just a twist or two wakes everything up

Easy How-To

Roast the Peppers

If you’ve never roasted peppers before, trust me, it’s worth the tiny bit of mess. Place them under a hot grill (or over an open flame) and turn them until the skins blister and blacken. I usually put them in a bowl after, cover with a plate or wrap with foil, and let them steam about 10 minutes – the skin slips off easily after that. Remove seeds, discard all the blackened skin bits, and set the lovely soft flesh aside.

Puree the Roasted Goodness

Into a blender go the roasted peppers, a tablespoon of olive oil, and maybe a pinch of salt. Blend until smooth. It might be a little looser than you’d expect – that’s fine, it thickens later.

Cook the Gnocchi

Boil a big pot of water, salt it like you mean it, and slide the gnocchi in. They’ll cook fast – 2 to 3 minutes, usually – and float when ready. Use a slotted spoon to lift them out gently. Don’t overcook them, or they turn heavy and sad.

Make That Sauce

In a wide pan (I use a deep skillet), drizzle the rest of the olive oil and warm it over medium. Add the minced garlic and let it soften – don’t brown it. Tip in the pepper puree, let it simmer gently for a minute or two. Then add the cream, stir, and wait for it to come together. Crumble in the gorgonzola, stir again… it’ll melt slowly and the smell might just stop conversation for a second. Season with pepper, taste, and add more salt only if needed.

Bring It All Together

The sauce should be whispering along at this point – thick, soft, ready. Add the cooked gnocchi and toss gently. Don’t rush. Make sure each one gets a good coat of that sauce. Sometimes I add a splash of the gnocchi cooking water if it feels too heavy.

Serve & Sigh

Spoon into warm bowls. Top with fresh basil if you’ve got, a drizzle of good olive oil if you feel fancy, and maybe a bit more crumbled cheese if no one’s watching. Eat right away. It’s not a dish that likes to wait.

Good to Know

• If the sauce breaks or looks oddly separated – lower the heat, stir slowly, and breathe. It usually comes back together.
• Use gloves if you’re peeling hot peppers. I say this as someone who’s rubbed her eye mid-peel. Once.
• If your gnocchi stick to the pan later on, it’s okay – crisped gnocchi are a secret blessing. Some people even pan-fry leftovers on purpose.

Serving Ideas

• A crisp green salad on the side, lightly dressed in lemon and olive oil, balances everything beautifully.
• Try with a glass of dry white wine – something with brightness, like a Soave or Gavi.
• Leftovers? Reheat in a pan with a splash of cream or milk, slowly, and maybe sprinkle with toasted walnuts.

Top Tricks

• Don’t skip the steaming step after roasting the peppers. It loosens the skins and make your life easier.
• If you’re using store-bought gnocchi, try to find the kind that’s fresh, not vacuum-packed. The texture is closer to homemade.
• Taste the gorgonzola first – some are sharper than others. Adjust how much you add depending on its strength.

Frequently Asked Questions

Can I use jarred roasted peppers instead of roasting fresh ones?

Yes, you can! They won’t have quite the same depth, but they’ll still add that mellow sweetness. Just choose ones packed in water, not vinegar – you don’t want the briny flavor throwing things off.

What if I don’t like gorgonzola?

Totally understandable. Try soft goat cheese, or even a touch of mascarpone with grated parmesan stirred in. It’ll be creamier and less funky, but still rich.

Can I make this ahead?

Yes. Make the sauce ahead (up to 3 days), and boil the gnocchi just before serving. You can even freeze the sauce – just reheat slowly and stir well before combining.

Is this gluten-free?

Only if your gnocchi are made gluten-free – the sauce itself doesn’t contain gluten, but typical gnocchi often have wheat flour. Look for a rice flour or potato starch version if needed.

How spicy is this dish?

Not spicy at all – unless you want it to be. You could add a pinch of crushed red pepper during the sauce step for a gentle heat, but as written, it’s mellow and warm.