Roasted Pepper Gnocchi with Tomatoes, Olives, and Marjoram

Name: Roasted Pepper Gnocchi with Tomatoes, Olives, and Marjoram
Prep time: 1 h 55 min
Cook time: 1 h 55 min
Total time: 1 h 55 min
Yield: 6
Cuisine: Mediterranean, Italian, European
Ingredients: 1 extra large egg, beaten; 237 milliliters all-purpose flour; 1 Tbsp fresh marjoram, leaves only; 2 garlic cloves, thinly sliced; 4 Tbsps extra-virgin olive oil; 237 milliliters Gaeta olives; 907 grams ripe plum tomatoes, cut into 1/2-inch dice; 2 mediums red bell peppers, roasted, cored, seeded, and finely chopped; 454 grams russet potatoes; 1 teaspoon salt

Roasted Pepper Gnocchi with Tomatoes, Olives, and Marjoram

If you want to add more dairy free and lacto ovo vegetarian recipes to your recipe box, Roasted Pepper Gnocchi with Tomatoes, Olives, and Marjoram might be a recipe you should try. This recipe serves 6. One serving contains 303 calories, 7g of protein, and 14g of fat. From preparation to the plate, this recipe takes approximately 1 hour and 55 minutes. This recipe from Foodnetwork requires olive oil, bell peppers, russet potatoes, and gaetan olives. It works well as a hor d'oeuvre. It is a rather inexpensive recipe for fans of Mediterranean food.

Instructions

Make the gnocchi dough. In a large saucepan, boil the potatoes until they are soft, about 45 minutes. While still warm, peel and pass through a vegetable mill or ricer onto a clean pasta board.

Ingredients you will need

Vegetable

Potato

Gnocchi

Dough

Pasta

Equipment you will use

Sauce Pan

Potato Ricer

Place the chopped peppers in a towel and wring to extract as much liquid as possible.

Ingredients you will need

Extract

Peppers

Make a well in the center of the potatoes and sprinkle all over with the flour, using all the flour.

Ingredients you will need

Potato

All Purpose Flour

Place the egg, salt, and chopped pepper in the center of the well and, using a fork, stir into the flour and potatoes, just like making pasta. Once the egg and roasted peppers are mixed in, bring the dough together, kneading gently until a ball is formed. Knead gently another 4 minutes until the ball is dry to the touch.

Ingredients you will need

Potato

Peppers

Pepper

Dough

All Purpose Flour

Pasta

Salt

Egg

Bring 6 quarts of water to a boil and add about 2 tablespoons salt.

Ingredients you will need

Water

Salt

Heat the olive oil in a 12 to 14-inch saute pan over medium heat until almost smoking.

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Olive Oil

Equipment you will use

Frying Pan

Add the garlic and cook until light brown, about 30 seconds.

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Garlic

Add the olives and tomatoes and cook for 3 minutes. Keep warm.

Ingredients you will need

Tomato

Olives

Divide the dough into 4 balls. Flour the board and roll each ball into a 1-inch-thick rope.

Ingredients you will need

Dough

All Purpose Flour

Roll

Cut the rope into 1-inch-long pieces and let the pieces dry slightly before shaping.

Roll the pieces down the tines of a fork to establish the classic shape. Repeat with the remaining gnocchi dough. Drop the gnocchi, 10 to 15 at a time, into boiling water and cook until they float to the surface.

Ingredients you will need

Gnocchi

Dough

Water

Roll

Gently remove with a slotted spoon and add to the pan with the olives and tomato.

Ingredients you will need

Olives

Tomato

Equipment you will use

Slotted Spoon

Frying Pan

Add the marjoram. Toss until coated over medium heat, about 1 minute.

Ingredients you will need

Marjoram

Place in a warm bowl and serve.

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Bowl

Equipment

Ingredients

Servings:

1extra large

egg, beaten 237milliliters

all-purpose flour 1Tbsp

fresh marjoram, leaves only 2

garlic cloves, thinly sliced 4Tbsps

extra-virgin olive oil 237milliliters

Gaeta olives 907grams

ripe plum tomatoes, cut into 1/2-inch dice 2mediums

red bell peppers, roasted, cored, seeded, and finely chopped 454grams

russet potatoes 1teaspoon

salt

Recommended wine: Chianti, Verdicchio, Trebbiano

Chianti, Verdicchio, and Trebbiano are great choices for Gnocchi. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. The Bibbiano Chianti Classico Riserva with a 4.9 out of 5 star rating seems like a good match. It costs about 28 dollars per bottle.

Bibbiano Chianti Classico Riserva

A well-balanced, flavorful wine that is especially good for the vintage. It offers attractive red cherries and berries and spicy, garrigue and lapsang suchong smoky tea notes on the nose and palate. It has a silky attack, a well-balanced palate and a persistent finish.