Gnocchi in Roasted Red Pepper, Caper and Roasted Garlic Sauce

What’s better than pillowy soft gnocchi in warm herbed sauce on a rainy cold day? Nothing! So here’s what’s for dinner tonight.

I used gnocchi bought from my local italian store. If you have extra time on your hands, you could always make your own. Here’s how.

Ingredients
1 pound gnocchi
Whole tomatoes, peeled and canned
1 whole bulb garlic, roasted
1 red pepper , roasted
2-3 tbsp large capers
1 tsp dried oregano
1 tbsp + 1 tsp dried basil
1/2 tsp +1/2 tsp salt
2 tsp onion powder
1 tsp garlic powder
1 tsp crushed red peppers (adjust to your level of heat)
1 tbsp extra virgin olive oil

Method
Preheat the oven to 375 F.

Brush the entire bulb of garlic (skin on) with canola oil. Place it in a baking dish and bake for 20 minutes until golden. Remove and let cool. When completely cooled, gently squeeze the soft roasted garlic from the skin and set aside.

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Bring salted water to a boil and drop the gnocchi in. The gnocchi will float and come up to the surface when it is cooked. Drain the water and set aside.

In a mixing bowl, add the whole canned tomatoes, 1 tsp dried basil, 1/2 tsp salt , onion and garlic powders and roasted cloves of garlic and crush into a pulp using your hands. I prefer using whole tomatoes and hand crushing them instead of using tomato puree or pre crushed tomatoes.

In a skillet  heat olive oil over medium heat, add the blended tomato-garlic mixture, crushed red peppers, salt, capers, dried oregano and remaining 1 tbsp dried basil. Mix well together and warm through for 6-7 minutes and drop the cooked gnocchi in.

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Just before serving add the chopped roasted red peppers, mix well and serve.

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