Carisma Potato Gnocchi in Roasted Capsicum Sauce
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2hr -
4-6 -
Medium
Recipe credit to Justine Schofield from Everyday Gourmet
Ingredients
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SAUCE
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Method
STEP 1
Place the potatoes in a large pot and cover with plenty of cold water. Add a good pinch of salt, bring to a gentle boil and cook for 20-25 minutes or until the potatoes are tender. Drain in a colander and allow the steam to dissipate for 5 minutes.
STEP 2
The potatoes will still be hot, so hold them and peel off their skins with a tea towel. In batches, press the potatoes through a ricer onto a clean work surface (alternatively use a masher).
STEP 3
Make a mound of potato, and make a well in the centre and crack in the eggs. Sprinkle on the salt, pepper and parmesan and three-quarters of the flour (you may need a little more or less, depending on how moist the potatoes are). Lightly knead everything together to form a soft dough. Be careful not to overwork the dough, as this will create dense gnocchi. The aim is to make them light and fluffy.
STEP 4
Dust your work surface with some extra flour and divide the dough into four even portions. Roll out into 1 cm thick sausages and cut each into 1.5 cm pieces. Arrange the gnocchi in a single layer on a tray dusted with a little more flour. Cover with plastic wrap and refrigerate until ready to use.
STEP 5
For the sauce, preheat the oven to 190°C.
Arrange capsicum, tomatoes and garlic cloves onto a tray and drizzle with olive oil and season with salt. Toss to evenly coat and roast for 30 to 45 minutes until soft and caramelised.
STEP 6
Peel garlic skins and place into a food processor along with capsicum, tomato and walnuts. Blend with the parmesan, olive oil and vinegar. Pour into a pan and gently warm.
STEP 7
Bring a large pot of salted water to the boil. Cook the gnocchi in batches for 2-3 minutes or until they rise to the surface. Remove with a slotted spoon and add to the sauce. Gently toss through and serve with extra parmesan and crumbled walnuts.
Enjoy!
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30 
12 
Easy