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(1,418)
Comments
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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

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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.

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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.

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Ratings

5 out of 5
1,418 user ratings
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Comments

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.

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.

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.

Connie

Can I use chipotle peppers rather than chipotle chiles in this recipe? I can't seem to find chipotle chiles in our city. Thanks

Mayers

Fast, easy and delicious - added baby spinach to up the veggie portion and a dollop of crème fresh. This one goes into the regular rotation.

F

This dish is so delicious and easy to make! One change I made was adding some cubed fresh mozzarella to the top after mixing the gnocchi and peppers together and then putting it in the broiler for 4-5 minutes for it to get all melty. It’s so good!

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