World of Gnocchi

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Crispy Caprese Gnocchi with Roasted Peppers

Fresh mozzarella tastes milder and feels softer than low-moisture pizza cheese. Letting hot ingredients cool slightly helps it keep that tender texture.

Crispy Caprese Gnocchi with Roasted Peppers

Time and servings

Prep
60 min
Cook
65 min
Additional
5 min
Total
130 min
Servings
4

Nutrition per serving

Calories
about 590
Protein
20 g
Fat
30 g
Carbs
62 g
  1. Choose boiling or baking

    Choose boiling or baking

    Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.

  2. Rice the potatoes

    Mash the potatoes

    Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.

  3. Mix the dough

    Mix the dough

    Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.

  4. Roll and cut the dough

    Roll and cut the dough

    Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.

  5. Add the ridges

    Add the ridges

    Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.

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  6. Make the vinaigrette

    Make the vinaigrette

    Whisk 2 Tbsp30 ml of the olive oil with the red wine vinegar and black pepper.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.

  8. Prepare the salad additions

    Prepare the salad additions

    While the water heats, drain the roasted peppers and mozzarella. Halve the tomatoes, tear the peppers into bite-size strips, and tear the mozzarella into small pieces. Keep the basil leaves whole until assembly.

  9. Poach and dry the gnocchi

    Poach and dry the gnocchi

    Lower the gnocchi into the gently boiling water and stir once. Lift them as they float, spread them on a clean tray, and leave them for 5 minutes until no beads of water remain.

  10. Crisp two measured loads

    Crisp the gnocchi

    Heat 3 Tbsp45 ml of the olive oil in a skillet over medium-high heat. Add the dry gnocchi and brown their broad sides, turning gently once the first side is golden. Transfer to a serving bowl.

  11. Crispy Caprese Gnocchi with Roasted Peppers

    Cool briefly and toss

    Let the crisp gnocchi stand for 5 minutes. Add the tomatoes, roasted peppers, mozzarella, basil, and vinaigrette, then turn gently just until combined and serve.

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