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Gnocchi al Forno with tomato & roasted red peppers

Recipe and words by our friend @pasta.nipotina

Gnocchi al forno: crispy cauliflower gnocchi baked in a tomato and roasted red pepper sauce, touched up with mozzarella and a touch of cream for some New Year decadence.

This recipe for gnocchi al forno owes much to the gnocchi alla Sorrentina, a seductively gratifying dish of baked gnocchi with tomatoes, mozzarella, and basil. Its birthplace, the town of Sorrento, sits atop the Amalfi coast, where sirens are said to lure mariners into the velvety dark depths of the Thyrrhenian sea.

To answer the siren call for comfort, this gnocchi al forno is one to have on your recipe rotation – from easy Sunday lunches, nights in with friends, to evenings of seduction.

Sunny and luna al forna red pepper gnocchi and tomato sauce recipe

Emma's take on gnocchi alla Sorrentina: crispy baked cauliflower gnocchi. A velvety tomato sauce tarted up with cream and roasted red peppers. Fresh cold mozzarella. Crunch of sea salt. Heaps of parm.


Serves 4

You’ll need:

1 pack Sunny & Luna cauliflower gnocchi

3 tbsp olive oil

1/2 white onion, diced

1 rib celery, diced

3 cloves crushed garlic

2 carrots, peeled and finely diced or grated

1 tin plum tomatoes

150g roasted red peppers

3 tbsp double cream (dairy or oat)

parmigiana reggiano, to serve, optional

1 ball fresh mozzarella (dairy or vegan)

handful fresh basil leaves or parsley, finely chopped


Prep the soffrito by finely chopping onions, celery, carrot, and garlic.

Add olive oil to a large heavy based pan and set on a medium heat. Add the soffrito and sauté gently with a pinch of salt until tender & caramelised.

Add tomatoes and roasted peppers. Bring to a gentle simmer and cook for 30-40 mins. Meanwhile, bring large pan of salted water to the boil. Preheat oven to 200c/180c fan.

5 mins from the sauce being ready, pan-fry the cauliflower gnocchi in a non-stick pan or add to the boiling water and cook for 2-3 mins until tender. With a slotted spoon, add to the sauce, stir through and add the cream.

Pour into an ovenproof baking dish. Top with a showering of grated parm and crunch of sea salt and pop in the oven until bubbling (about 10-15 mins).

Serve by tearing over mozzarella, adding fresh herbs, a crunch of black pepper, and swirl of the nice olive oil if you have it.


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