· recipe ·
Potato Gnocchi with Skillet Vegetables
Zucchini, sweet pepper, and carrots make a colorful skillet with basil and a light olive-oil finish.
Time and servings
- Prep
- 60 min
- Cook
- 65 min
- Total
- 125 min
- Servings
- 4
Nutrition per serving
- Calories
- about 400
- Protein
- 9 g
- Fat
- 11 g
- Carbs
- 67 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 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 flour a spoonful at a time until it is soft and slightly tacky; you may not need it all.
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.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →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.
Prepare the vegetables
Cut the zucchini and bell pepper into small bite-size pieces. Peel the carrots and slice them into thin half-moons; finely dice the onion, thinly slice the garlic, and tear the basil leaves.
Heat the cooking water
Bring 3 quarts3 liters water to a gentle boil and add 1 1/2 tsp9 g of the salt.
Cook the vegetables
While the water heats, warm two-thirds of the olive oil over medium heat. Add the carrots and onion first. When they begin to soften, add the pepper, then the zucchini. Cook until the vegetables are tender but still distinct; add the garlic and black pepper for the final minute.
Cook the gnocchi
Lower the gnocchi into the gently boiling water. As soon as they float, lift them out and let excess water drain away.
Finish the skillet
Add the cooked gnocchi and remaining olive oil. Fold gently until the ridges are coated with the vegetable juices. Add up to 1/2 tspup to 3 g of the salt only if needed, remove from the heat, and finish with basil.
