#knepfle

Yesterday morning felt like having returned from a summer vacation: cold, gray and rainy, with an empty fridge and an overnight bag full of clothes to wash.

After a bit of grocery shopping, kitchen scrubbing (there was still a piece of watermelon flesh stuck to a chair) and laundry, I felt the need for a warm comforting meal.

I picked a Crispy Gnocchi recipe from Rukmini Iyer's book I posted about the other day. I didn't use gnocchi but Knepfle, which are basically their Alsatian cousins.

Crispy Gnocchi with Roasted Peppers, Chilli, Rosemary and Ricotta (2 portions):

500 g gnocchi

500 g mixed red and yellow baby peppers, roughly chopped

200 g cherry tomatoes, halved

2 tbsp olive oil

2 bay leaves

2 cloves of garlic

1 tsp chilli flakes

2 large sprigs of fresh rosemary

1 tsp sea salt

black pepper

4 tbsp ricotta

freshly chopped parsley

➜ Preheat the oven to 200°C. Tip the gnocchi into a large bowl, then pour over a kettleful of boiling water over it and leave to stand for 2 minutes before draining well. 

➜ Tip the gnocchi into a roasting tin along with everything except the ricotta. Mix well – make sure you’ve used a tin big enough for everything to fit in one layer. Transfer to the oven and cook for 30 minutes, until the gnocchi is crisp and golden.

➜ Taste and season with salt and pepper as needed, dollop on the ricotta and scatter with the parsley before serving hot.

It was awesome and tasty with Knepfle and I’m sure it’ll be great with gnocchi as well. 

It also gave me lots of energy to prepare an entire lesson in one afternoon 💪🏻 and just for that, I’m very grateful.