In blender, puree red peppers, 1/2 cup Parmesan cheese, cornstarch, jalapeño, and garlic. Blend in cilantro and chicken broth. In a small saucepan, cook and stir pepper sauce over high heat until boiling. Reduce heat; cover and keep warm.
Cook gnocchi according to package directions; keep warm.
Heat a heavy nonstick skillet over medium-high heat. Brush both sides of salmon with oil. Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned. Shake pan occasionally to keep fish from sticking.
Turn salmon over and sprinkle with lemon pepper. Cover pan tightly and reduce heat to medium. Cook an additional 3 to 4 minutes, just until fish is opaque throughout.
To serve, add 1/2 cup Parmesan cheese to gnocchi. Portion 1 cup gnocchi onto each serving plate; drizzle with sauce. Top with salmon and drizzle with remaining sauce. Garnish with freshly shredded basil leaves and pinches of Lemon Pepper, if desired. – Serves 4
