Red Pepper & Roasted Walnut Gnocchi Sauce

• 1 Tb olive oil
• 3 brown mushrooms (cremini or baby bella)
• 1/2 red pepper
• 1 cup tomato pasta sauce, any variety
• 1/4 tsp red pepper flakes
• 1/4 cup walnuts
• 1/4 cup fresh basil
• pecorino romano, parmesan, or grana padana

1. Place a large pot of salted water over high heat.
2. Meanwhile, slice the mushrooms thickly. Slice the red pepper into thin lengthwise strips, then chop into 1/2 inch chunks. Roll the basil leaves together, then slice into chiffonade. Grate or shave your choice of hard Italian cheese.
3. Coarsely chop the walnuts. Spread in a single layer on a small cookie sheet and toast for 4 to 5 minutes at 400 degrees in a toaster oven or regular oven. Watch carefully and do not burn. Set aside to cool.
4. Heat oil in a saute or non-stick fry pan over medium heat. Saute mushrooms until browned. Remove and set aside. Add red pepper chunks and saute until beginning to soften. Add tomato sauce and simmer for 5 minutes. Add mushrooms and red pepper flakes. Heat for another minute.
5. Once water has come to a boil, add gnocchi. Cook until gnocchi rise to the surface. Drain in colander.
6. Toss gnocchi gently with sauce. Drizzle with additional olive oil as desired. Serve in pasta bowls and top with walnuts, grated cheese, and basil.

olive oil, brown mushrooms, red pepper, tomato pasta sauce, red pepper, walnuts, fresh basil, pecorino romano

Taken from www.epicurious.com/recipes/member/views/red-pepper-roasted-walnut-gnocchi-sauce-52467781 (may not work)