CREAMY ROASTED RED PEPPER GNOCCHI

1. Preheat your oven to 450°F (230°C).
2. Wash the red bell peppers and cut them into quarters - think “pepper boats”. Place them skin-side up on a parchment-lined baking sheet (or tinfoil if you’re feeling fancy). Roast those babies for 15-20 minutes until the skin is slightly blackened and they smell amazing. Let them cool, then dice into small pieces.
3. Cook your gnocchi according to the package instructions, but I highly recommend to pan-fry them for about 5 minutes over medium heat with 1 tablespoon of olive oil, plus a pinch of salt and pepper. Golden, crispy gnocchi is life. 
4. In a large saucepan, melt 2 tablespoons of butter over medium heat. Add the minced shallot (cue the aromatic kitchen magic) and cook for 3 minutes. Toss in the garlic, and cook for another 2-3 minutes. 
5. Stir in the tomato paste and cook for 1-2 minutes, letting it “toast” a little for extra depth. Add the diced roasted red peppers, cooking together for another 2 minutes.
6. Pour in the heavy cream and cook until the sauce starts thicken around 3-4 minutes, stirring occasionally.
7. Add the parmesan cheese and stir until the cheese has melted and the sauce is thick.
8. Introduce the cooked gnocchi and toss in the sauce. Top with more parmesan cheese and optionally, chili flakes and fresh basil.