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
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.
- Place the chopped peppers in a towel and wring to extract as much liquid as possible.
- Make a well in the center of the potatoes and sprinkle all over with the flour, using all the 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.
- Bring 6 quarts of water to a boil and add about 2 tablespoons salt.
- Heat the olive oil in a 12 to 14-inch saute pan over medium heat until almost smoking.
- Add the garlic and cook until light brown, about 30 seconds.
- Add the olives and tomatoes and cook for 3 minutes.
- Keep warm.
- Divide the dough into 4 balls.
- Flour the board and roll each ball into a 1-inch-thick rope.
- 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.
- Gently remove with a slotted spoon and add to the pan with the olives and tomato.
- Add the marjoram.
- Toss until coated over medium heat, about 1 minute.
- Place in a warm bowl and serve.
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