Crispy Gnocchi with Roasted Peppers, Chilli, Rosemary and 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.
|500g||mixed red, yellow and baby peppers, roughly chopped|
|200g||cherry tomatoes, halved|
|2 tbsp||olive oil|
|2||cloves of garlic|
|1 tbsp||chilli flakes|
|2||large sprigs of fresh rosemary|
|1 tsp||sea salt|
|freshly ground black pepper|
|a handful of freshly chopped parsley|
1. 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.
2. 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.
3. Taste and season with salt and pepper as needed, dollop on the ricotta and scatter with the parsley before serving hot.