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Crispy Potato Gnocchi Shakshuka with Yogurt

Name: Crispy Potato Gnocchi Shakshuka with Yogurt
Prep time: 45 min
Cook time: 95 min
Total time: 140 min
Yield: 4 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 Egg yolk; 2 1/2 tsp Fine table salt; 4 Tbsp Extra-virgin olive oil; 1 medium Yellow onion; 1 large Red bell pepper; 3 cloves Garlic; 1 can (28 oz) Crushed tomatoes; 1 tsp Ground cumin; 1 tsp Smoked paprika; 4 Large pasteurized eggs; 4 oz Feta; 1 oz Fresh cilantro; 3/4 cup Plain Greek yogurt

Shakshuka is built around eggs set directly in a lively pepper-and-tomato sauce. Crisp gnocchi add a second texture here, while cool yogurt remains a finishing contrast instead of disappearing into the hot pan.

type: Potato · Pan-fried · Baked
sauce: Tomato · Peppers · Yogurt

Crispy Potato Gnocchi Shakshuka with Yogurt

Time and servings

Prep: 45 min
Cook: 95 min
Total: 140 min
Servings: 4

Nutrition per serving

Calories: about 670
Protein: 27 g
Fat: 28 g
Carbs: 81 g

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.
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.
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.
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.
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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Make the shakshuka sauce
Heat the oven to 425°F220°C. Dice the onion and red pepper and slice the garlic. Warm 1 tablespoon15 ml olive oil in an ovenproof skillet and cook the vegetables until soft. Add the cumin and smoked paprika, then stir in the crushed tomatoes and simmer until thick enough to hold shallow wells.
Heat the cooking water
While the tomato-pepper sauce finishes thickening, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Poach the gnocchi
Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and let their surfaces steam dry for 2 minutes.
Crisp the gnocchi
Warm the remaining olive oil in a second skillet over medium-high heat. Add the gnocchi and let their broad sides turn golden before turning them, then fold them into the shakshuka sauce.
Bake the eggs
Make four wells in the sauce and crack in the eggs. Bake until the whites are set and the yolks are cooked to your preference.
Finish for brunch
Crumble the feta and chop the cilantro over the skillet. Add spoonfuls of Greek yogurt only after the pan leaves the oven so the yogurt stays cool and distinct.