· recipe ·
Sheet-Pan Gnocchi with Peppers, Tomatoes and Red Onion
Peppers and red onions need a head start in the oven. Tomatoes soften much faster, so adding them later keeps the finished tray from becoming watery.
Time and servings
- Prep
- 35 min
- Cook
- 75 min
- Total
- 110 min
- Servings
- 6
Nutrition per serving
- Calories
- about 370
- Protein
- 8 g
- Fat
- 12 g
- Carbs
- 60 g
Cook the potatoes
Choose either boiling or baking. Boiled potatoes make a softer, moister eggless dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in a pot, cover with cold water, and simmer for 25 to 35 minutes, until a thin knife slides easily into the center, then drain them well. To bake, heat the oven to 425°F220°C, scrub and pierce the potatoes, and bake for 60 to 75 minutes, until tender.
Prepare the vegetables
While the potatoes cook, seed the bell peppers and cut them into 1 inch2.5 cm pieces. Halve the cherry tomatoes, cut the red onion into thick wedges, and mince the garlic.
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 eggless dough
Add 1/2 tsp3 g of the salt, and 1 2/3 cups200 g of the flour to the warm potato. Mix 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 all the flour.
Roll and cut the ropes
Divide the dough into portions. Roll each into a rope about 3/4 inch2 cm thick and cut it into 3/4 inch2 cm pieces, using only enough flour to prevent sticking.
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.
Start the sheet pan
Heat the oven to 425°F220°C. Toss the bell peppers and red onion with 3 Tbsp45 ml of the olive oil, the oregano, pepper, and 1/2 tsp3 g of the salt on a large rimmed sheet pan. Roast for 20 to 22 minutes, turning once, until the onion edges brown and the peppers begin to soften.
Heat the cooking water
When the vegetables have about 10 minutes left, bring about 3 quartsabout 3 liters of water and 2 tsp12 g of the salt to a boil.
Poach the gnocchi
Slide the gnocchi into the gently simmering water and stir once so they do not stick to the bottom. Lift the gnocchi as they float and let them drain briefly.
Finish the sheet pan
Add the poached gnocchi, cherry tomatoes, garlic, and 2 Tbsp30 ml of the olive oil to the roasted peppers and onion. Turn gently to coat, spread everything in one layer, and roast for 12 to 15 minutes more, until the tomatoes slump and the gnocchi have golden spots.
