Roasted Red Pepper Gnocchi

Prep Time 35 min
Cook Time 15 min
Serves 4


8-ounce package gnocchi pasta
2 cups 4% milk fat Meadow Gold cottage cheese
½ cup grated Parmesan cheese
1 cup roasted red peppers
1 tablespoon minced garlic
1 teaspoon crushed red pepper
1 teaspoon salt
1 sprig rosemary, leaves removed from stem
¼ cup dry red wine
½ cup fresh mozzarella pearls, halved

How to

  1. Bring a large stockpot of water to a boil and cook gnocchi for 1 minute. Drain and set aside.
  2. Heat oven to 400 F and spritz a baking dish with cooking spray. Set aside.
  3. Add cottage cheese, Parmesan, roasted red peppers, garlic, crushed red pepper, salt, rosemary and red wine to a blender. Pulse to combine before blending on high for 2 minutes, or until smooth.
  4. Toss cooked gnocchi with 2 cups sauce and pour into prepared baking dish. Pour remaining sauce on top and dot with mozzarella pearls.
  5. Bake 15 minutes or until bubbly and cheese has melted. Let set 5 minutes before serving.

Recipe and image provided by Half & Half magazine.