Gnocchi With Hot and Sweet Peppers
Ingredients
Yield: 4 servings
- 1 pound (about 2 medium) red, orange, or yellow bell peppers, seeded and coarsely chopped
- 1 pint (about 10 ounces) small tomatoes, like cherry or Sungold
- 6 tablespoons extra-virgin olive oil
- 1 to 2 chipotle chiles in adobo, coarsely chopped (depending on heat preference)
- Kosher salt
- 2 (12- to 18-ounce) Rustichella d’Abruzzo Gnocchi di Patate
Preparation
Step 1
Heat the oven to 450 degrees. In a 3-quart, oven-safe dish (like a 9-by-13-inch pan or a Dutch oven), combine the bell peppers, tomatoes, ¼ cup oil, chipotle and 1 teaspoon salt. Stir to combine, then place on the oven’s center rack.
Step 2
On a sheet pan, break up the gnocchi and toss with the remaining 2 tablespoons oil (no need to boil first). Season with salt and shake into an even layer. Transfer to the oven’s bottom rack. Roast both the vegetables and the gnocchi until the vegetables are softened and charred in spots and the gnocchi is crisp underneath and still squishy in the middle, 25 to 30 minutes (no need to stir partway through).
Step 3
Transfer the gnocchi to the roasted peppers and stir until the gnocchi is glossy red.
Courtesy NY Times Cooking
