Vegetarian gnocchi with yellow bell pepper

This vegetarian gnocchi with yellow bell pepper, coconut milk, and Mediterranean flair is a sunny tribute to comfort food with an exotic twist. Soft potato gnocchi bathe in a creamy coconut milk sauce, flavored with ginger, turmeric, and a hint of white wine. Yellow bell pepper and chili add a warm, sweet-spicy undertone, while Kalamata olives and Parmesan bring a savory depth.

How to make vegetarian gnocchi with yellow bell pepper?

This vegetarian gnocchi with yellow bell pepper is a classic one-pan dish, perfect for a busy weeknight. Once the prep is done, everything goes into the wok one by one, allowing the flavors to blend beautifully.

Some preparations

Start with the yellow bell pepper. First, remove the top and bottom so you can easily scoop out the seeds. Also remove the green stem from the top part. Then chop the yellow flesh into small pieces.

Next, tackle the onion. Remove the top and root end, peel off the tough outer skin, then halve the onion and finely chop both halves.

Do the same with the garlic cloves. First crush them with the blade of a kitchen knife to break the structure slightly. Then trim the ends, peel off the skin, and finely chop the white flesh.

Now things get spicy - we're chopping the yellow chili pepper. Cut off the stem, then slice the pepper into thin rings. If you prefer less heat, halve it lengthwise and remove the seeds before chopping the flesh.

Peel the bitter skin off the ginger root until only the yellow core remains. Chop that into small pieces as well.

Finally, halve the Kalamata olives.

Cooking the Vegetarian Gnocchi with Yellow Bell Pepper

Once everything is prepped, heat some oil in a wok. Sauté the onion, garlic, ginger, and chili pepper for about a minute, until fragrant.

Deglaze with white wine and let it reduce over high heat until most of the liquid has evaporated.

Add the chopped yellow bell pepper and let it stew for a few minutes, stirring occasionally.

Next, add the coconut milk, tomato paste, and turmeric. Mix everything well and bring the mixture to a boil.

Finally, add the gnocchi, grated Parmesan, and Kalamata olives to the wok. Let it simmer for about five minutes until the gnocchi are cooked through.

Meanwhile, halve the mini mozzarella balls and cherry tomatoes. We will use these later to finish the dish.

Serve the gnocchi in deep plates. Arrange the mozzarella and cherry tomatoes on top of the stew, and finish with a sprig of fresh basil.

The history of gnocchi: from Roman dumplings to Italian classic

Gnocchi have been a beloved part of Italian cuisine for centuries. These soft dough pillows, often made from potato and flour, trace their roots back to Roman times, when small dough balls were boiled in water as an alternative to bread. The name "gnocchi" likely comes from the Italian word nocchio (a knot in wood) or nocca (knuckle), referring to their shape.

Although gnocchi are found throughout Italy, they're especially popular in the north, where the cooler climate is ideal for growing potatoes. The potato-based version we know today didn't appear until the 17th century, after Spanish explorers brought the potato from South America to Europe. Since then, gnocchi have evolved into a versatile dish with countless regional variations-from gnocchi alla romana (made with semolina) to gnudi from Tuscany (with ricotta and spinach).

What makes gnocchi so special is their ability to absorb flavors. Whether served with a classic tomato sauce, a creamy pesto, or-as in this recipe-with yellow bell pepper and coconut milk, gnocchi remain a comforting canvas for creativity on the plate.

Read more about the history of gnocchi in the following articles:

• Gnocchi - Wikipedia.
• The history of gnocchi (Eat like an Italian).
• Pasta's predecessor: the history of gnocchi (Saveur).
• The fascinating history of Italian gnocchi: from ancient origins to Ermanno Lelli's niece (Ermano Lelli).
• The story of the first gnocchi doesn't start in Italy (Tasting table).

More surprising.gnocchi

Gnocchi also has a German cousin, with a name that's a bit trickier to pronounce: Schupfnudel. This long German-style pasta is also made from (mostly) potatoes and flour. Below you'll find some tasty recipes featuring both types of pasta.

• Gnocchi with cranberry sauce.
• Cinnamon butter gnocchi.
• German Schupfnudel with broccoli.
• Stew with pointed cabbage and Schupfnudel.
• Colourful vegetarian Schupfnudel casserole.

If you speak Dutch, you can find the Dutch version of this recipe on gerechtenweb.blog.