Wash, halve and core the peppers. Then fry the pods at around 200 ° C top / bottom heat. Take two pepper halves out of the oven when they are still a little crunchy. Cut the two halves into slices and set aside.
Bake the remaining pods until the skin is dark and blistered. Meanwhile, dice the onion and garlic and fry in a little butter until translucent.
Then puree the onions, garlic and dark roasted peppers together with the cream and crème fraîche until a uniform sauce is formed. Stir in a little more water or crème fraîche, depending on the consistency of the sauce you want.
Bring the sauce to the boil in a saucepan or pan and season with salt, pepper and paprika. Then add some finely chopped parsley.
While the sauce is still simmering, fry the gnocchi in a pan with a little butter and then season with salt. Stir the set aside paprika strips together with the sauce into the gnocchi and serve.
You can also add other vegetables (e.g. green asparagus) to the gnocchi pan. The gnocchi and pepper pan also tastes very good with chicken breast fillet. To do this, cut the meat into strips, season to taste and fry until hot. Simply stir the fried chicken strips into the gnocchi and paprika sauce.