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