Roasted Pepper Gnocchi with Tomatoes, Olives, and Marjoram

With the addition of minced roasted red peppers, these gnocchi were a very nice twist on the traditional made with just potatoes. The texture was soft and pillowy and the flavour slightly sweet so the tangy sauce of fresh tomatoes and olives went well with them.

The author assumes that the cook has some experience as there are no instructions for cooking the potatoes and roasting the peppers for the dough, or for shaping the gnocchi before cooking. I just left them in the 1" cut pieces and wished afterwards that I'd made them half the size as they puffed up quite a bit.

I'd definitely make these again....they’d be delicious with just a simple marinara sauce. The recipe serves 4 as a main, 6-8 as an appetizer or pasta course.