Gnocchi with Red Pepper Puttanesca Sauce

This was an awesome challenge.

Gnocchi Ingredients:

about 1 lb of potatoes, I used about 6 medium sized 

1 egg 

1 tsp salt 

dash of pepper

2 cups all purpose flour

1.     Peel the potatoes and boil in water until they are very soft and malleable. Drain the water and let potatoes sit for a few minutes to cool. Then pass potatoes through a strainer so they are completely separated and mushy. (I read online the hotter the potatoes are when you make the gnocchi the lighter and fluffier the gnocchi will be).

2.     In a bowl beat egg, add salt and pepper. Beat egg mixture into potatoes slowly adding about 1 ½ cups flour to make the dough. HINT: The more flour added the heavier the gnocchi becomes.

3.     Knead the dough, it is really sticky and will get all over your hands. Roll the dough into long ropes. Wash your hands (you’ll have to) and chop the dough with a sharp knife into small (1/2 inch) pieces. Roll each piece in your hand to round it out.

4.     Add gnocchi to a pot of boiling water to cook (I did it in two batches).Cook the gnocchi about 1 min after it rises to the surface of the pot. NOTE: The first time I did this I ruined it because I let them stay in the pot too long, they cook really really fast.

5.     Transfer the gnocchi to a pan and sautee them in with sauce to firm them up a little bit.

Sauce ingredients:

2 large sweet peppers chopped
1 red onion chopped

1 white onion chopped

Garlic cloves (as many as to taste) chopped
1 jar green olives sliced

1 tomato chopped

Spoonful of chopped sundried tomatoes

1.     Sautee onions and garlic in a little olive oil until soft and transparent. Add tomatoes, peppers, olives and let simmer on low while you make the gnocchi.

2.     Add gnocchi from the pot to the sauce and cook for a few minutes before serving.

3.     NOM.