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Baked vegetable gnocchi served in a bowl
Homemade gnocchi pan-fried to perfection with courgette, aubergine, and peppers

Crispy gnocchi with roasted Mediterranean vegetables

Author: Flavelo
Recipes Vegetarian & Vegan Main Courses
Making gnocchi is a game of patience and timing. Boiled potatoes must be allowed to steam dry (cool down) so excess moisture escapes. This is the key to light, not 'heavy', dough that doesn't demand too much flour. Pan-frying adds a crispy crust around the soft centre, making the dish texturally exciting too.
🕒 Prep Time 30 mins
🍳 Cook Time 35 mins
⌛ Total Time 1 hr 5 mins
🍽️ Servings 4 servings
🔥 Calories 720 kcal
🌍 Cuisine Italian

Ingredients

Equipment Needed

  • Potato ricer (not a mixer!)
  • Baking tray
  • Large frying pan
  • Pastry board

Allergen Information

⚠️ Cereals containing gluten (Wheat)
⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Boil the potatoes in their skins until soft, then peel while hot and pass through a ricer. Spread out on a tray and let cool completely.

Tip: Boiling in skins protects the potato from becoming waterlogged. Cooling whilst spread out allows steam to escape, resulting in a drier base requiring less flour.
2 ✓

Meanwhile, dice the vegetables (courgette, aubergine, pepper, onion), toss with oil, salt, rosemary, and roast in a 200°C oven until crisp (approx. 20 mins).

Tip: High heat caramelises the vegetable surfaces, concentrating the sweet flavours.
3 ✓

Mix the cooled potato with flour, salt, and egg yolk. Knead quickly, just until it comes together.

Tip: Do not over-knead! Excessive mechanical action activates the gluten, making the gnocchi tough and rubbery.
4 ✓

Shape into ropes, cut into small pieces, and cook in boiling salted water. Drain once they float to the surface.

Tip: Floating indicates the dough structure has set (starch gelatinisation) and become lighter than water.
5 ✓

Heat a little oil in a frying pan, fry the boiled gnocchi until golden, then toss with the roasted vegetables.

Tip: Frying (Maillard reaction) adds extra flavour and texture to the soft dumplings.

Recipe FAQ

Why is the gnocchi chewy/rubbery?
It absorbed too much flour, or the dough was overworked. Only mix until just combined!
Can I use new potatoes?
Not recommended. They have high water and low starch content. Old, floury potatoes are best.

Ingredients

  • 500 g Old potatoes (floury variety, e.g., Maris Piper)
  • 150 g Plain flour
  • 1 pc Egg yolk
  • 1 pinch Salt
  • 3 ml Olive oil
  • 150 g Courgette
  • 150 g Aubergine
  • 100 g Bell pepper
  • 1 pc Brown onion
  • 2 cloves Garlic
  • 5 g Fresh rosemary
  • 1 pinch Freshly ground black pepper
  • 5 g Parmesan cheese