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Creamy Spicy Gnocchi Recipe
Ben Carraoli

Creamy Spicy Gnocchi Recipe

I first made this creamy spicy gnocchi on a busy weeknight when I wanted something comforting but still exciting. As soon as the sauce started bubbling, the smell alone made me excited to sit down and eat. The balance of creamy texture with just the right amount of heat surprised me in the best way.
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Total Time 30 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 16 oz potato gnocchi – shelf-stable gnocchi works best because it holds its shape and texture in the sauce.
  • 2 tablespoons of olive oil – helps build flavor and prevents the sauce from sticking.
  • 1 teaspoon minced garlic – fresh garlic adds a stronger cleaner flavor than jarred garlic.
  • 3 tablespoons tomato paste – gives the sauce depth richness, and a slightly sweet backbone.
  • 1 teaspoon red pepper flakes – the main source of spice; adjust based on your heat tolerance.
  • ½ cup chopped roasted red peppers – adds sweetness and a subtle smoky flavor.
  • ½ cup heavy cream – creates a rich silky texture that balances the spice.
  • ½ cup freshly grated Parmesan cheese – melts smoothly and enhances the overall flavor.
  • Kosher salt and black pepper – essential for balancing all the flavors.

Method
 

  1. Bring a large pot of salted water to a boil and cook the gnocchi until they float to the surface and become tender. Before draining, reserve about half a cup of the cooking water. Drain the gnocchi and set aside while preparing the sauce.
  2. Heat olive oil in a large skillet over medium heat. Add the tomato paste, garlic, red pepper flakes, and chopped roasted red peppers. Stir continuously for a few minutes until the mixture becomes fragrant and slightly darker in color.
  3. Pour in the heavy cream along with a splash of the reserved gnocchi water. Stir gently and let the sauce simmer until slightly thickened. Add Parmesan cheese and season with salt and pepper, adjusting to taste.
  4. Add the cooked gnocchi directly into the skillet with the sauce. Toss gently until each piece is fully coated. Let everything warm together for another minute, then remove from heat and serve.

Notes

  • I always reserve gnocchi water because it helps bind the sauce perfectly.
  • I avoid overcooking the gnocchi so they stay soft but not mushy.
  • I like adding extra cheese at the end for a richer finish.
  • Toasting the red pepper flakes briefly enhances their flavor without adding bitterness.