Roasted Red Pepper Sauce

It is the end of October and I am still harvesting from the garden.  I have my eye on some broccoli that isn't quite ready; kale and swiss chard are in abundance; winter lettuce is beautiful and many types of peppers are still being picked.  As I type up last night's recipe it is Nov. 1.  By my calculations we have been able to eat our back yard for 7 months!  Not bad for western PA!  This recipe can easily be made with jarred roasted peppers.  We grew some amazing roasting peppers and you will be surprised how simple it is to roast your own.  Any sweet pepper can be used.

Roasted Red Pepper Sauce
printable recipe

1 (16 oz.) refrigerated gnocchi
2 T. olive oil
3 cloves garlic, minced
2 jars (6 oz.) roasted peppers, drained
salt and pepper
1/2 c. half and half
2 tsp. dried basil
1 tsp. fresh lemon juice
fresh grated Parmesan for serving.

If roasting your own peppers:
Place peppers on a broiler pan.  With the broiler set to high and the rack at the highest level, roast the peppers until black and blistered.  Turn often to blister on all sides. 

Place the hot peppers in a ziplock bag and allow the skins to sweat.

When cool enough to handle, remove the stems, seeds and skins.

In a saucepan over medium high heat, heat the oil.  Add the garlic and cook until golden.
Add the peppers, salt and pepper to taste.  Cook, stirring occasionally for 5 minutes.

Transfer to a processor or using an immersion blender, puree the peppers.  Return to the saucepan.

Add the cream and simmer for 5 minutes.  Add the basil, lemon juice and salt and pepper if needed.

Cook gnocchi according to package directions.  In a large bowl, toss the gnocchi and sauce together to coat.  Serve with fresh grated Parmesan.