Gnocchi Aglio e Olio Recipe
Pillowy soft, fluffy Italian dumplings with a buttery, rich and tangy sauce.
Equipment
- Non-stick pan or a well-seasoned Cast Iron Skillet with lid
- Pot for boiling the gnocchi
Ingredients
For The Gnocchi
- 1½ cups All purpose flour
- 1 teaspoon baking soda
- 1½ cups cooked mashed potato Yukon gold, russet or other similarly dry and starchy potato
- 1 large egg
- 1 teaspoon black pepper powder
- ½ teaspoon nutmeg powder
- ½ teaspoon paprika or cayenne powder
- 2 teaspoons olive oil
- salt to taste
For the Dressing Sauce
- ½ cup mixed bell peppers, finely chopped
- ½ cup white onion, finely diced
- 2 tablespoons garlic, very finely sliced
- 1 teaspoon red chilli flakes or to your taste
- 1 tablespoon butter
- 2 tablespoons olive oil
Garnish / Topping
- 1½ cups cooked roast chicken, shredded any store bought rotisserie chicken will do
- 1 tablespoon parsley, finely chopped
- 2 tablespoons grated parmesan
Instructions
- Combine all the gnocchi ingredients (1½ cups all purpose flour, 1 teaspoon baking soda, 1½ cups cooked mashed potato, 1 large egg, 1 teaspoon black pepper powder, ½ teaspoon each of nutmeg powder and paprika or cayenne powder, salt to taste and a little olive oil to help the dough come together, around 1-3 teaspoons). Knead to form into a dough ball. Make sure not to over knead the mixture, the dough comes together pretty quickly. Set aside for 30 minutes for the gluten to relax.
- Shape the dough into small uniform pillow shaped pieces - roll into a thin log then cut equal pieces. Make sure that you are tossing these in a little flour to stop them from sticking to each other.
- Add 2 tablespoons olive oil & 1 tablespoon butter to a medium hot pan then add the 2 tablespoons garlic slices. Cook the garlic until lightly browned and add all the other remaining dressing sauce ingredients (½ cup finely chopped mixed bell peppers, ½ cup finely diced white onion, 1 teaspoon red chilli flakes or to your taste), Cook until slightly soft and set the pan aside.
- Bring a large pot of water to a rolling boil and add the gnocchi. When the gnocchi float to the surface they are fully cooked, this should only take a couple of minutes.
- Strain the cooked gnocchi and transfer directly into the pan with the dressing sauce.
- Place the pan on high heat and add 1½ cooked and shredded chicken and 1 tablespoon parsley and stir through. When the gnocchi are slightly browned then the pasta is ready to eat. Top with a generous showering of parmesan and serve.