Crispy Gnocchi with Roasted Peppers, Chilli, Rosemary & Ricotta
The gnocchi with mozzarella and tomatoes from the first Roasting Tin book was so popular that I decided to revisit it, as there are never too many ways to eat crispy gnocchi. This version, with roasted red peppers and rosemary, is a lovely alternative. Use a very large and ideally metal roasting tin, for maximum crunch on the potatoes.
Ingredients
- Gnocchi: 500g
- Mixed red, yellow and baby peppers: 500g, roughly chopped
- Cherry tomatoes: 200g, halved
- Olive oil: 2 tablespoons
- Bay leaves: 2
- Garlic: 2 cloves
- Chilli flakes: 1 teaspoon
- Fresh rosemary: 2 large sprigs
- Sea salt: 1 teaspoon
- Freshly ground black pepper
- Ricotta: 4 tablespoons
- Parsley: A handful, freshly chopped
Method
- Preheat the oven to 200°C fan/220°C/gas 7. Tip the gnocchi into a large bowl, then pour a kettleful of boiling water over it and leave to stand for 2 minutes before draining well.
- Tip the gnocchi into a roasting tin along with everything except the ricotta. Mix well - make sure you've used a tin big enough for everything to fit in one layer. Transfer to the oven and cook for 30 minutes, until the gnocchi is crisp and golden.
- Taste and season with salt and pepper as needed, dollop on the ricotta and scatter with the parsley before serving hot.
Notes
- Serves 2 generously
- Prepare 15 minutes; cook 30 minutes.