Instructions
Follow the steps and taste along the way.
Roast the peppers
Preheat the oven to 220 °C. Halve the peppers, remove the cores, and place them cut-side down on a baking sheet. Drizzle with 10 ml olive oil and roast for 22–25 minutes, until the skin is blackened in places and blistered. Cover them in a bowl for 10 minutes, then peel off the skin.
Cook and mash the potatoes
Place the potatoes whole, with their skins on, in a pot, cover with 1.5 l cold water, and cook for 25–30 minutes, until a knife pierces them easily. Drain, peel while still warm, and press or mash until smooth. Let them sit for 5 minutes to release steam.
Make and shape the gnocchi
Work 4 g salt and the flour into the potatoes. Mix just until a soft, shapeable dough forms; do not knead it for long, or the gnocchi will be tough. On a lightly floured board, roll the dough into ropes about 2 cm thick, cut them into 2 cm pieces, and gently press each piece with a fork.
Blend the pepper sauce
Put the roasted peppers in a blender with the garlic, cream, lemon juice, black pepper, and 15 ml olive oil. Blend until smooth. Pour the sauce into a wide pan and warm over low heat for 4–5 minutes; do not let it boil vigorously. Stir in the drained capers.
Cook the gnocchi
Bring 2 l water and 5 g salt to a boil in a pot. Cook the gnocchi in batches so they do not stick together. Once they float to the surface, cook for another 30 seconds, then remove with a slotted spoon. Let them drain briefly.
Pan-fry and finish the dish
Heat the remaining 10 ml olive oil in a large pan. Pan-fry the gnocchi in a single layer, in batches, for 2–3 minutes, turning them once so they develop golden spots while remaining soft in the middle. Return them to the pan with the sauce, toss gently, and divide among plates immediately. Sprinkle with Parmesan.
