Roasted Red Pepper Alfredo Gnocchi

 

Soft pillowy gnocchi tossed in a luxurious roasted red pepper Alfredo sauce with garlic, herbs, and creamy cashews. Rich, velvety, and perfect for an elegant vegan dinner.

Prep Time: 15 mins | Cook Time: 25 mins | Total Time: 40 mins | Servings: 4

Ingredients

Gnocchi

• 16 oz potato gnocchi
• 1 tablespoon olive oil

Roasted Red Pepper Alfredo Sauce

• 1 cup roasted red peppers
• 3/4 cup raw cashews, soaked
• 1 cup unsweetened oat milk
• 3 garlic cloves
• 3 tablespoons nutritional yeast
• 1 tablespoon lemon juice
• 1 teaspoon Italian seasoning
• 1/2 teaspoon smoked paprika
• Salt and black pepper to taste

Garnish

• Fresh basil
• Vegan parmesan
• Cracked black pepper

Instructions

1. Cook gnocchi according to package instructions. Drain and set aside.
2. Blend roasted red peppers, soaked cashews, oat milk, garlic, nutritional yeast, lemon juice, Italian seasoning, smoked paprika, salt, and pepper until completely smooth.
3. Heat olive oil in a skillet over medium heat.
4. Add cooked gnocchi and lightly pan-fry for 2–3 minutes until slightly golden.
5. Pour Alfredo sauce into the skillet and stir gently until warmed through and creamy.
6. Simmer for 3–4 minutes until sauce thickens slightly.
7. Serve hot topped with basil, vegan parmesan, and black pepper.

Notes

• Sun-dried tomatoes make a delicious addition.
• Reserve pasta water if sauce becomes too thick.
• Cashews create an ultra-creamy dairy-free texture.

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