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Gnocchi with Red Pepper & Chili Sauce

Carlo Cao



vegan gnocchi, vegan pasta, homemade pasta

Serves 2


1 red pepper

1 chili

2 garlic cloves, minced

1 onion, minced

Splash of oat cream/soy cream

Salt and pepper

10½ oz gnocchi (egg-free)


Preheat the oven to 355°F. Place pepper and chilli on a baking tray covered with parchment paper and bake in the middle of the oven for 20 minutes. Cut off the green part of the pepper, remove the seeds and chop roughly. Heat a saucepan, add in a splash of olive oil, onion and garlic and sauté for 5 minutes. Add in pepper and chilli and brown for 5 more minutes. Place the mixture in a high-speed processor, pour in the oat cream and process until creamy. Set aside. Boil water in a large pot, add gnocchi and boil for 3-4 minutes. Drain the gnocchi and serve with the red pepper sauce.

vegan pasta, vegan recipe

My 5-Minute Meal

Any pasta or gnocchi dish! Everyone who follows me on Instagram knows how obsessed I am with Italian food! It’s all I’ve ever known, and I really couldn’t live without it! Plus, pasta and gnocchi are easy to combine with any kind of sauce, so you can really make a dish out of nothing.

Transform a Salad With a Stellar Dressing

My all-time favorite one is a maple syrup mustard sauce! It’s super easy to make and fits perfectly every type of salad I’ve tried so far. You can make it by mixing 2 tsp maple syrup, 2 tbsp vegan mayonnaise, 2 tbsp apple cider vinegar and 1½ tbsp mustard. Add a splash of water and there you have the most delicious salad dressing ever!

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