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1
For the gnocchi:
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2
Make the dough before you start the Roasted Antipasto Sauce.
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3
Then, you will boil the dumplings while the sauce roasts in the oven.
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4
Combine all of the gnocchi ingredients in a bowl and mix lightly.
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5
If you can pick up the dough in your hand and easily form a ball, its ready.
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6
If its too wet and sticks to your hands, add a little more flour very gradually, 1 tablespoon a time, until you can make a ball.
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7
Dont let it get too dry because you want light, puffy, dumplings.
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8
Lightly knead the dough 2-3 times on a flat surface.
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9
Pull out pieces about half the size of a baseball, and then roll them into 1/2 inch ropes.
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10
Roll out the ropes, and then slice them into 1 inch pieces.
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11
Keep doing this until all of the dough is used up.
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12
Fill a large pot with water and bring it to a boil (a Dutch oven works well because it is wide and holds more dumplings).
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13
This is a good time to turn the oven on at 400 F and start the Roasted Antipasto Sauce (instructions below).
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14
Then you can get the sauce in the oven before you start boiling the dumplings in the next step.
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15
When the water comes to a boil, gradually drop in the dumplings.
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16
When they rise to the top (which will be very quick, dont walk away), simply remove them with a slotted spoon.
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17
Drain the cooked gnocchi on paper towels while you finish cooking the rest of them.
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18
For the Roasted Antipasto Sauce:
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19
Start this step after you have made the gnocchi, at the point that it is prepped and ready to be boiled.
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20
Preheat oven to 400 F. You will have this sauce prepped completed by the time the oven is ready.
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21
Put all of the sauce ingredients into a large roasting pan, adding only 2 tablespoons of the reserved marinade, and holding back the other 2 tablespoons for later.
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22
Put the pan into the oven and start boiling the gnocchi.
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23
The sauce and the gnocchi will wait for each other while the other finishes cooking.
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24
Check the sauce mixture at about 20 minutes.
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25
Depending on your oven, this will take between 20 and 30 minutes (my oven is 20 minutes).
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26
Set the timer for 20 minutes, and then check on it.
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27
The sauce is perfect when the cherry tomatoes have lost their shape and are wrinkly.
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28
To serve:
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29
Arrange the serving plates.
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30
Plate the gnocchi; approximately 8 pieces per plate.
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31
Spoon the sauce over top.
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32
Drizzle 1/2 1 tablespoons of reserved artichoke marinade over sauce.
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33
Grate/slice long pieces of parmesan and place on top.
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34
Sprinkle 1 teaspoon of chopped parsley on top.
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35
This meal is well matched with a dry red wine, fresh bread, and a plain green salad dressed with oil and vinegar.
