Roasted Pepper Gnocchi with Tomatoes, Olives, and M

Name: Roasted Pepper Gnocchi with Tomatoes, Olives, and Marjoram
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound russet potatoes; 2 medium red bell peppers, roasted, cored, seeded, and finely chopped; 1 cup all-purpose flour; 1 extra-large egg, beaten; 1 teaspoon salt; 4 tablespoons extra-virgin olive oil; 2 garlic cloves, thinly sliced; 1 cup Gaeta olives; 2 pounds ripe plum tomatoes, cut into 1/2-inch dice; 1 tablespoon fresh marjoram, leaves only

Servings: persons

1
Make the gnocchi dough.
2
In a large saucepan, boil the potatoes until they are soft, about 45 minutes.
3
While still warm, peel and pass through a vegetable mill or ricer onto a clean pasta board.
4
Place the chopped peppers in a towel and wring to extract as much liquid as possible.
5
Make a well in the center of the potatoes and sprinkle all over with the flour, using all the flour.
6
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.
7
Once the egg and roasted peppers are mixed in, bring the dough together, kneading gently until a ball is formed.
8
Knead gently another 4 minutes until the ball is dry to the touch.
9
Bring 6 quarts of water to a boil and add about 2 tablespoons salt.
10
Heat the olive oil in a 12 to 14-inch saute pan over medium heat until almost smoking.
11
Add the garlic and cook until light brown, about 30 seconds.
12
Add the olives and tomatoes and cook for 3 minutes.
13
Keep warm.
14
Divide the dough into 4 balls.
15
Flour the board and roll each ball into a 1-inch-thick rope.
16
Cut the rope into 1-inch-long pieces and let the pieces dry slightly before shaping.
17
Roll the pieces down the tines of a fork to establish the classic shape.
18
Repeat with the remaining gnocchi dough.
19
Drop the gnocchi, 10 to 15 at a time, into boiling water and cook until they float to the surface.
20
Gently remove with a slotted spoon and add to the pan with the olives and tomato.
21
Add the marjoram.
22
Toss until coated over medium heat, about 1 minute.
23
Place in a warm bowl and serve.

493

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1 pound russet potatoes, 2 medium red bell peppers, roasted, cored, seeded, and finely chopped, 1 cup all-purpose flour, 1 extra-large egg, beaten, and more.

Yes, Roasted Pepper Gnocchi with Tomatoes, Olives, and Marjoram falls under the Pasta & Noodles category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Roasted Pepper Gnocchi with Tomatoes, Olives, and Marjoram

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions