Description
This Homemade Tomato Red Pepper Gnocchi recipe combines the creamy texture of mashed potatoes with the vibrant flavors of roasted red peppers and ripe tomatoes. Enhanced by fresh basil and a golden sauté, these gnocchi offer a delightful twist on a classic Italian dish, perfect for a comforting yet fresh meal.
Ingredients
Scale
Base Ingredients
- 2 cups All-Purpose Flour (Adjust based on moisture content of potatoes)
- 1 pound Starchy Potatoes (Russets or Yukon Golds, boiled and mashed)
- 1 large Egg (Lightly beaten)
- 1 teaspoon Salt (To taste)
- 1/2 teaspoon Pepper (Freshly ground)
Vegetable Purees
- 2 medium Red Bell Peppers (Roasted and blended into a puree)
- 2 cups Ripe Tomatoes (Fresh or canned, pureed)
For Cooking and Garnish
- 2 tablespoons Olive Oil (For sautéing)
- 1 handful Fresh Basil (For garnish)
Instructions
- Prepare Potatoes: Wash and scrub the potatoes thoroughly. Boil them in salted water until they are fork-tender, which usually takes between 20 to 30 minutes.
- Mash Potatoes: Drain the cooked potatoes and let them cool slightly. Peel off the skin and mash the potatoes until smooth and free of lumps.
- Combine Purees and Potatoes: In a large mixing bowl, combine the mashed potatoes with the roasted red pepper puree and the tomato puree, mixing well to blend the flavors.
- Add Seasonings and Egg: Add the beaten egg, salt, and freshly ground pepper to the mixture and stir until all ingredients are thoroughly combined.
- Incorporate Flour: Gradually add 2 cups of all-purpose flour to the mixture, stirring as you go to form a cohesive dough. If the dough is too sticky, add additional flour sparingly until it becomes manageable.
- Knead Dough: Transfer the dough to a floured surface and gently knead it until it is soft and pliable, taking care not to overwork it.
- Shape Gnocchi: Divide the dough into sections. Roll each section into a rope about 3/4 inch thick, then cut into 1-inch pieces to form individual gnocchi.
- Cook Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi pieces into the water and cook until they float to the surface, which usually takes 2 to 3 minutes. Remove them promptly using a slotted spoon.
- Sauté Gnocchi: Heat the olive oil in a skillet over medium heat. Add the cooked gnocchi and sauté until they develop a golden brown crust, enhancing their texture and flavor.
- Serve and Garnish: Serve the golden sautéed gnocchi hot, garnished with fresh basil leaves for an aromatic and colorful finish.
Notes
- Roast the red bell peppers under a broiler or on a grill for a smoky sweetness before pureeing.
- If the dough is too sticky, add flour little by little to avoid tough gnocchi.
- Use starchy potatoes like russets or Yukon Golds for the best texture; waxy potatoes can make gnocchi gummy.
- Serve gnocchi immediately after sautéing for the best flavor and texture.
- Fresh basil adds a fresh, aromatic touch—reserve some for garnish.