Gnocchi in Paprika Cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 1 kg gnocchi
- 3 red pepper (s)
- 1 glass mushrooms
- 2 onions)
- 3 clove (s) garlic
- 100 g tomato paste
- 200 ml cream
- salt and pepper
- soy sauce
- Chilli flakes
- Basil, dried
- Oregano, dried
- Agave syrup
- olive oil
Print Recipe
Pin Recipe Instructions
- Wash and core the peppers, cut into large pieces and puree. Dice the onions and fry them in the olive oil in a large pan, squeeze the garlic and fry them. Add the mushrooms and fry until they get some color.
- Push the onion, garlic and mushroom mixture into a corner of the pan and fry the tomato paste on the area that has become free, but do not let it burn!
- In the meantime, prepare the gnocchi as instructed, but be careful not to finish them before the sauce.
- Mix the fried tomato paste with the onions and mushrooms and deglaze everything with the paprika puree. Add a dash of soy sauce and the cream and stir. Season with salt, pepper, chilli flakes, basil and oregano and sweeten with a splash of agave syrup to taste.
- Let everything simmer gently until the gnocchi are ready. Before draining, add two ladles of the gnocchi cooking water to the sauce and stir. Serve everything hot!
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