Gnocchi With Hot and Sweet Peppers

By Ali Slagle

Published April 20, 2022

Gnocchi With Hot and Sweet Peppers
Christopher Testani for The New York Times. Food Stylist: Monica Pierini.
Total Time
45 minutes
Rating
5(1,370)
Comments
Read comments

When fresh bell peppers, tomatoes and canned chipotles roast in plenty of olive oil, they become a sweet, smoky and spicy sauce. Use it to glaze gnocchi that have simultaneously crisped in their own pan and dinner is ready without much attention from you. Consider this recipe just a starting point: Add red wine vinegar for a tangy peperonatalike version, blend for a smooth sauce or top with nuts or cheese for protein. (Walnuts, hazelnuts and pine nuts, or feta, ricotta and Cheddar would all be good.) Or simply use the template for roasting vegetables with flavorings and oil to make any number of produce-heavy sauces for coating noodles, beans, grains or chicken.

Featured in: How to Turn Any Vegetable Into Pasta Sauce

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

Advertisement

Ingredients

Yield:4 servings
  • 1pound (about 2 medium) red, orange, or yellow bell peppers, seeded and coarsely chopped 
  • 1pint (about 10 ounces) small tomatoes, like cherry or Sungold
  • 6tablespoons extra-virgin olive oil
  • 1 to 2chipotle chiles in adobo, coarsely chopped (depending on heat preference)
  • Kosher salt
  • 2(12- to 18-ounce) packages shelf-stable potato gnocchi
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

578 calories; 22 grams fat; 3 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 2 grams polyunsaturated fat; 86 grams carbohydrates; 8 grams dietary fiber; 12 grams sugars; 12 grams protein; 1048 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. 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.

  2. 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).

  3. Step 3

    Transfer the gnocchi to the roasted peppers and stir until the gnocchi is glossy red.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
1,370 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

Kristen

This is good as is. I want to try this next time with the addition of Halloumi cheese cut in cubes added the the gnocchi tray.

DawnB

This sauce is amazing! Watch so you don’t overcook the gnocchi (ahem) but this sauce would be good in any pasta. I did add a little red wine vinegar at the end which was a nice touch. I would make this sauce to serve with any pasta.

Shirley P

This was really good. With just the two of us, I made a half batch. I don't like chipotle, so I substituted smoked paprika and ground ancho chilies. I used ⅛ teaspoon of each to replace the minimum amount of chipotle in adobo called for, next time I'll use a bit more. I added a small Vidalia onion with the tomatoes. I used all three colors of peppers and a mix of cherry and grape tomatoes, in red, yellow, and orange. The dish looked very pretty.

Sinclair

Sauce good on any pasta. Double tomatoes. Don't overcook gnocchi- roast the full time 30 min- maybe only 10 min.Maybe start roasting veggies first- then add gnocchi later Maybe cook separate? Can use 1/4 smoked Paprika rather than chipotle. Maybe season with a little wine vinegar at the end. Sprinkle on some feta at end. Add shallots&garlic cloves, olives, Maybe serve with some arugula.

AB

It confuses me so much as to why people don’t boil their gnocchi

Emily

Very good, super easy weeknight meal. I cut the oil in about half, subbed quality Lima beans for half the gnocchi (and put them in after everything was done baking). I found the cooking time in the recipe accurately for my shelf stable packaged gnocchi. 10/10 will make again

Private comments are only visible to you.

Recipe Tags

or to save this recipe.