World of Gnocchi

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Soft Gnocchi Shakshuka with Feta and Chili Oil

An ovenproof skillet lets eggs set gently in a tomato sauce. The whites take longer to firm near the yolk than around their outer edges.

Soft Gnocchi Shakshuka with Feta and Chili Oil

Time and servings

Prep
45 min
Cook
90 min
Total
135 min
Servings
4

Nutrition per serving

Calories
about 670
Protein
23 g
Fat
31 g
Carbs
79 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 shakshuka sauce

    Make the shakshuka sauce

    Heat the oven to 425°F220°C. Dice the onion and red pepper and slice the garlic. Warm the 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.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    During the last 10 minutes of simmering the tomato-pepper sauce, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.

  8. Poach the gnocchi

    Poach the gnocchi

    Lower the shaped gnocchi into the gently boiling water. Lift them out as soon as they float and fold them gently into the shakshuka sauce without browning them.

  9. Bake the eggs

    Bake the eggs

    Make four wells among the soft gnocchi and crack in the eggs. Bake until the whites and yolks are firm, about 10 to 12 minutes.

  10. Soft Gnocchi Shakshuka with Feta and Chili Oil

    Finish with feta and chili oil

    Crumble the feta and chop the cilantro over the hot skillet. Drizzle with chili oil at the table so its aroma stays bright.

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