Mediterranean gnocchi sound delicious! Here’s a recipe that combines the classic Italian dumplings with the bright, sunny flavors of the Mediterranean:
Ingredients:
For the gnocchi:
- 1 large potato, peeled and chopped into 1-inch cubes
- 1/4 cup olive oil
- 2 cloves garlic, minced
- 1/2 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 egg, lightly beaten
- Salt and pepper, to taste
For the Mediterranean sauce:
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup cherry tomatoes, halved
- 1 cup Kalamata olives, pitted
- 1/4 cup artichoke hearts, canned or marinated
- 2 tablespoons fresh oregano, chopped
- 1 tablespoon fresh basil, chopped
- 2 tablespoons lemon juice
- Salt and pepper, to taste
- Grated feta cheese, for serving (optional)
Instructions:
- Preheat your oven to 400°F (200°C).
- Roast the potato cubes in the oven for 20-25 minutes, or until tender when pierced with a fork.
- Mash the potatoes in a bowl, then stir in olive oil, garlic, flour, Parmesan cheese, egg, salt, and pepper. Mix until a dough forms.
- Knead the dough on a floured surface for 5-7 minutes, until smooth. Wrap in plastic wrap and let rest for 30 minutes.
- Divide the dough into 4 equal pieces. Roll each piece into a long rope, then cut into 1-inch pieces to form the gnocchi.
- Cook the gnocchi in boiling, salted water for 3-5 minutes, or until they float to the surface. Reserve 1 cup of pasta water before draining.
- In a large skillet, heat olive oil over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
- Add cherry tomatoes, olives, artichoke hearts, oregano, basil, lemon juice, salt, and pepper. Cook for 5-7 minutes, stirring occasionally.
- Add the cooked gnocchi to the skillet, tossing to combine with the Mediterranean sauce. If needed, add some reserved pasta water to achieve a creamy consistency.
- Serve hot, topped with grated feta cheese if desired.
Enjoy your delicious Mediterranean gnocchi!
