- 1 (12 ounce) can roasted red pepper, drained
- 1 cup light cream
- 2 tablespoons extra virgin olive oil
- 1 clove garlic, chopped
- 1 cup dry white wine
- 1 tablespoon crushed red pepper
- 1 (1 pound) package gnocchi or tortellini
- 1 (16 ounce) bag Birds Eye® Baby Broccoli Florets
- 1/4 cup Pecorino Romano, grated
- 6 leaves basil, thinly sliced
- In a blender, puree the peppers and the cream. In a large saute pan over medium heat, cook the garlic for 30 seconds, add the white wine, crushed red pepper and cook for 3 minutes more. Add the roasted pepper mixture. Cook the gnocchi according to the package directions. Add the broccoli to the pasta water during the last minute of cooking. Drain well. Toss the broccoli, gnocchi and the pecorino with the sauce and cook for 1 minute more. Serve topped with the basil and additional Pecorino.