Pepper gnocchi, a very simple summer first course, flavorful and perfect to enjoy hot or cold for everyday meals or a dinner with friends and family. It’s just a variation of the cold gnocchi with vegetables recipe, equally tasty.
These gnocchi are egg-free and potato-free and are prepared really in just a few minutes. I roasted the peppers in an air fryer and then blended them with the flour. As much as needed to obtain a sticky and homogeneous mixture. To form the gnocchi, I used a piping bag and a knife, but you can shape them with two spoons moistened with water.
You can choose to season them in the classic way with butter and sage, but with pan-cooked eggplants, feta, and chives, they will be the perfect combination for seasoning these gnocchi. Although they have a slightly strange shape, they taste so good. They recently became my favorite dish, and despite the skepticism at home regarding the use of eggplants and peppers, everyone liked them. Yes, indeed, eggplants are only liked by myself, while the rest of the family appreciates peppers only raw.
I can honestly say that I prepared this recipe to satisfy my tastes, but unexpectedly it won everyone over at home. Curious to find out how to prepare them? Then let’s go to the kitchen, because the pepper gnocchi with eggplants, feta, and chives will be ready in a click!
If you’re interested in other gnocchi recipes, read also:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 20 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Summer
- Energy 333.10 (Kcal)
- Carbohydrates 44.99 (g) of which sugars 6.20 (g)
- Proteins 11.85 (g)
- Fat 13.50 (g) of which saturated 4.49 (g)of which unsaturated 1.79 (g)
- Fibers 4.73 (g)
- Sodium 1,632.64 (mg)
Indicative values for a portion of 215 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
- 9 oz red peppers (roasted)
- 1 3/4 cups all-purpose flour
- salt (to taste)
- 1 eggplant
- 2 tbsps extra virgin olive oil
- 3/4 oz anchovies in oil
- 3.5 oz feta
- salt (to taste)
Tools
- Air Fryer
- Blender
- High-edged Saucepan
- Skillet
- Bowl
- Cutting Board
- Knife
Steps
First, wash the peppers, dry them, and place them in the fryer basket. Cook the peppers at 374°F (190°C) for 20 minutes, turning them halfway through. Once they are cold, remove the skin, stem, seeds, and internal filaments.
Put the peppers in the blender, add the flour and a pinch of salt. Blend everything until you get a sticky and homogeneous mixture and set aside. Meanwhile, bring plenty of salted water and a bit of oil to a boil in a saucepan.
Clean the eggplant, remove the stem and cut it into cubes. Drain the anchovy fillets from their oil and sauté them in a skillet with the oil for a few minutes. Add the eggplant cubes, season with salt, and cook over medium heat for 8 minutes, stirring often so that the eggplant does not burn, but forms a crust.
Transfer the gnocchi dough into a piping bag and, with the help of a knife, cut the gnocchi one by one, letting them fall directly into the pot with the water. As soon as they rise to the surface, drain them and transfer them to a large bowl. Then also add the cooked eggplants, a little oil, and the chives and mix.
Also add the diced feta, mix, and serve.
Conservation and Tips for Pepper Gnocchi
The pepper gnocchi can be stored in the fridge for 1 or 2 days in a container with a lid.
FAQ Questions and Answers for Pepper Gnocchi
What can I substitute for feta?
Alternatively, you can use quartirolo, or primo sale.
