Potato Gnocchi with Tomatoes and Friggitelli Peppers is proof that, with a handful of simple ingredients, you can create a delightful dish, to serve even during an informal lunch.
The recipe is very simple and once you bring this dish to the table, you’ll be licking your lips.
We can buy them ready-made or make them at home if we have some extra time, for example, on the weekend.
The green peppers are a vegetable we find in the summer months and their characteristic is their slightly bitter taste. They are ideal, not only as a pasta seasoning but also amazing as a side dish.
The friggitelli, more commonly known as green peppers or ‘puparuoli’ in the Campanian dialect, are vegetables rich in nutrients.
Near my house, there is a farmers’ market where you can find excellent fresh and fragrant agricultural products. In fact, today I found and bought fresh potatoes and friggitelli.
They have a pointed elongated shape, with a maximum length of about three inches and are green in color. Contrary to what one might expect from the name, they do not have a spicy taste but are very sweet.
Other possible ways to enjoy them without altering their flavor could be cooking them in a pan with oil and garlic; grilling them or cooking them in the oven.
Generally, friggitelli serve as a side dish for a main course, often a second course that can be either meat or fish.
Cooked in this way, friggitelli can also be eaten as a side dish with some meatballs or simply with roasted meat or alongside pork loin in white wine.
Are you already salivating? Come on, try making them and let me know if you liked them!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stove
- Cuisine: Italian
- Seasonality: All seasons
- Energy 618.30 (Kcal)
- Carbohydrates 103.63 (g) of which sugars 7.65 (g)
- Proteins 19.73 (g)
- Fat 16.55 (g) of which saturated 4.02 (g)of which unsaturated 4.04 (g)
- Fibers 10.85 (g)
- Sodium 1,739.77 (mg)
Indicative values for a portion of 250 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
Potato Gnocchi with Tomatoes and Friggitelli Peppers
- 2.2 lbs potatoes (weight when cooked)
- 2 1/2 cups all-purpose flour
- 1 egg
- salt
- 1 lbs friggitelli peppers
- 24.7 oz peeled tomatoes
- 1 clove garlic
- to taste extra virgin olive oil
- 1 bunch basil
- salt
- to taste parmigiano (for those who desire it on top of the gnocchi)
Tools
- Pot
- Pastry Board
- Potato Masher
- Gnocchi Board
- Kitchen Scales
Steps
Potato Gnocchi with Tomatoes and Friggitelli Peppers
Wash the friggitelli peppers, remove the stem and discard the seeds inside.
Then dry them with a clean towel.Cut the friggitelli in half and remove the seeds. They need to be dried to prevent oil from splattering during cooking.
In a non-stick pan, cook them over high heat for a few minutes with olive oil as needed, turning them often.
(A tip: cover with a lid to prevent oil from splattering).
Remove the peppers after a few minutes when they have reached softness and a slight color.
In the same pan where we sautéed the peppers and then removed them, fry a whole clove of garlic, let it brown, add the peeled tomatoes cut into chunks, and let them cook.
Season with salt, remove the garlic, and add some basil leaves.
Halfway through cooking, add the previously cooked friggitelli, stir to combine the flavors, taste, cover with a lid and lower the flame.
In the meantime….
Here is the recipe for homemade gnocchi, another alternative is to buy them fresh from the fridge section.
Here’s the recipe:
Firstly, cook the potatoes.
Wash and boil the potatoes with the skin in salted water.
When the potatoes are ready and still hot, peel them and mash them on a floured surface.
At this point, add the egg and adjust the salt.
Knead well until you obtain a homogeneous compact dough without lumps.
“The amount of flour may vary depending on the quality and wateriness of the potatoes.”
Divide the dough and form strands that should be about 1 inch thick each.
With a knife or a dough scraper, cut the strands into small pieces.
With your fingers, quickly roll them on the gnocchi board to give them the classic shape.
(Groove each gnocchi with the help of a fork or the specific tool or simply leave them smooth). Personal preference.
Place the prepared gnocchi on a lightly floured surface using semolina flour.
When the water boils, add the gnocchi.
As the gnocchi float to the surface, with the help of a slotted spoon
drain them and add them to the sauce;
Always over moderate heat, stir until all the ingredients are combined.
Do you want to leave these Potato Gnocchi with Green Peppers in the pan?So now all you have to do is plate and complete the dish and serve it while it’s still hot.
Enjoy your meal……
Tips
The ideal is to eat the gnocchi as soon as they are ready, but you can store them in the refrigerator for two days covered with plastic wrap.
You can freeze the freshly made raw gnocchi (first laid on a tray and then transferred to a food bag) or the already prepared dish.
To have perfect gnocchi, it is better to use white-fleshed potatoes, rich in starch and a bit aged as they contain less water. This way, you can also use less flour during kneading.
It is not recommended to use new potatoes, as they are watery and would release moisture into the flour. Once mashed, potatoes must be mixed very quickly with the flour, just enough time to compact the dough.
Working the dough too much actually favors the release of water from the potatoes. Remember always that the exact proportion for perfectly textured gnocchi that melt in your mouth and not during cooking is 1 kg (2.2 lbs) of cooked potatoes to 250/300 grams (8.8/10.6 oz) of flour.
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