Don’t be afraid of the word Gnocchi, pronounced “noki” which are simply soft potato dumplings that melt in your mouth. They are super easy to make and easy on the budget. You can’t compare frozen to homemade and the price well it’s as cheap as it gets to make these little lumps of love. I’ve made these bundles of yummy goodness for many years now as they were a favourite of mine back in the UK. Along with gnocchi I also enjoy tortellini and ravioli all which offer something unique on the dinner plate than regular pasta.
In the past I’ve made bog standard potato gnocchi but I’ve also made spinach gnocchi which are also very tasty. When I wanted to make this recipe I was wondering if I should make a rapini or roasted red pepper recipe but since I’ve made spinach before the peppers won.
Gnocchi originates in Italy and means “Knot in wood” or “Knuckle” and has been a traditional meal since Roman Time. Gnocchi are simply made with flour, eggs, potato, spices and cheese. You can easily make these love dumplings at home or purchase them fresh or frozen at your local supermarket for a fairly cheap price. This meal was like a poor mans meal back in the day and time has shown it still is but with much more prestige in ingredients in some culinary restaurants.
You can easily make these potato gnocchi your own by adding in different flavours like I have today. Today I decided to make a roasted red pepper gnocchi which I smothered in a creamy mushroom butter sauce. Typical sauces for gnocchi include tomato sauce, basil-pesto, butter or a cream sauce. The outcome for this recipe is rich tasting and is perfect on a chilly Fall or Winter day for lunch or dinner. Typically served as a side dish or a first course you won’t disappoint your guests with this elegant easy gnocchi recipe that is bursting with a red, vibrant colour. I suggest a nice side salad with a vinaigrette type dressing to cleanse the palate as a perfect combination for this Roasted Red Pepper Gnocchi plate.
- Large deep-frying pan
- Potato Ricer
- 3 baking sheets lined with parchment or waxed paper
- Large Pot to boil gnocchi
- Large Pot to boil potatoes
- Small Pan to Roast Red Peppers
- Small bowls for ingredients
- Food Processor
- Strainer to strain peppers
- Slotted Spoon to removed gnocchi from pot
- cutting board
- vegetable peeler to peel potatoes
Time to Prep:
- 30 minutes to peel potatoes
- 30 minutes to boil potatoes
- 30 minutes to roast red peppers in convection/toaster oven, bbq or gas stove (might be quicker)
- 15 minutes to chop vegetables
- 30 minutes to mix gnocchi then roll them
- 10 minutes to make sauce and 10 minutes to simmer it
- Total time-Around 1.5 hours depending on how fast you move.
Time To Cook:
- Gnocchi take about 3-4 minutes to boil and come to the surface
- The sauce takes around 20 minutes total time
- 4 people side dishes or 2 people main meal
Ingredients: Roasted Red Pepper Gnocchi
- 1 1/2 pounds of potatoes
- 2 eggs
- 1 1/2 cups of unbleached flour (+1/2 cup for bench flour)
- 1/4 cup grated Parmigiano
- 1 cup roasted red peppers (about 2 large or 3 med peppers roasted with salt and olive oil)
- 1/2 fresh lemon
- 1/2 teaspoon of freshly grated Nutmeg
- 5 cloves of garlic minced- separate 2 cloves to cook with potatoes
- 1 teaspoon salt
- 1 onion, peeled, chopped
- 1 tablespoon Worcestershire sauce
- 1 teaspoon fresh cracked pepper
- 2 tablespoons extra virgin olive oil (1 for top of peppers to roast the other to sauté the peppers)
- 1 tablespoon salt for boiling water for gnocchi
Ingredients: Creamy Mushroom Sauce
- 4 tablespoons butter
- 2 cloves of garlic minced
- 1/2 of a fresh lime -juice
- 1/2 cup of chicken stock
- 1/3 cup roasted red pepper juice
- 1/4 cup of cream 5 0r 10% is good
- 2 tablespoons roasted red pepper cream cheese
- 2 table spoons flour
- 1/3 cup water saved from boiling potatoes
- 1/2 teaspoon of fresh cracked black pepper
- 1 teaspoon of salt
- 2 cups of sliced fresh mushrooms of your choice
- 1 med tomato seeded and chopped
- With your vegetable peeler, peel your potatoes and boil them in salted boiling water until tender along with garlic
- Strain your potatoes and garlic and add them back to the pot on low to dry out (*Note- Keep 1 cup of potato water for later)
- When cool use your potato ricer to rice the potatoes onto a baking sheet lined with parchment or waxed paper and leave to dry about 30 minutes.
- Meanwhile while the potatoes are boiling in a baking pan lay your red peppers which you cleaned and cut in half, add 1 tablespoon extra virgin olive oil on top and 1 teaspoon salt and the lemon juice. Roast for 30 minutes or until done.
- When the peppers are roasted and the skin has softened let them cool for a couple of minutes then peel the skin off and discard the skin.
- The lovely pepper juice in the pan put in a small cup for later use.
- In a frying pan add 1 tablespoon extra virgin olive oil, garlic and the onions. Saute on medium heat until the onion is translucent then add in the roasted red pepper and the fresh lemon juice. Saute for 2 minutes.
- Transfer everything in the frying pan to a small strainer which is sitting on a bowl. Press down with the back of your spoon to get all the juice into the bowl and add this juice to the juices from the peppers roasting above. Let stand about 5 minutes
- Get your processor out and add in the roasted red pepper mix,flour, eggs, salt, pepper, nutmeg, parmesan, Worcestershire sauce. Pulse until well mixed.
- Add the mix from the processor to your riced potatoes in a bowl and mix gently until combined into a dough
- Remove the dough from the bowl to your floured surface.
- Using your hands dust the dough with some flour then make a long snake-like shape with the dough about an inch in height.
- Slice the snake shape into around 6- 2 inch pieces like the picture below.
- Then take one piece and form it into a long snake that is 1 inch thick and cut small 1/2 pieces ( I usually get 12-13 piece).
- With the gnocchi in your hand pinch each side with your fingers than roll it down the front end of a fork to get the ridge impressions unless you have a gnocchi board (lucky you).
- Set each gnocchi on a baking sheet lined with parchment paper or waxed paper
- For best results 20 minutes before boiling put them in the refrigerator to get cold.
- When you are ready to cook, fill a large pot with water and bring it to a boil.(Note: Make sure the water is boiling) Add salt to the water about 1 tablespoon. Gently sit in about 10-12 at a time.
- When they float they are done and you can take them out with a slotted spoon and rest them in your sauce which is simmering away on the stove next to the pot. Do this until you boil them all up.
- (Note:If you don’t want to use them right away sit them in an ice bath immediately after taking them from the pot. You can store in the refrigerator for a day then use them.
- Let them heat through completely in your sauce and serve immediately.
How to make the Creamy Mushroom Sauce- (*Note– Have this ready before you boil the gnocchi so you can put the gnocchi right into the sauce.
- In a large frying pan add the butter and let it melt
- Add in the garlic, salt and pepper and sauté
- Add in the flour to make a rue and mix ( it should look pasty)
- Add in your chicken stock and mix and stir
- Add in your Roasted Red Pepper Juices and stir
- Add in your reserved potato water and stir
- Add in your mushrooms and stir
- Add in your tomato and stir
- Add in the cream and stir
- Add in the roasted red pepper cream cheese and stir to melt it
- Add in your lime and stir
- Taste it.. add more salt if needed.
- Simmer for 10 minutes
- Plate up and sprinkle fresh Parmigiano Regianno on top.
- Enjoy your Homemade Roasted Red Pepper Gnocchi!
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