Gnocchi with Paprika Cream Sauce
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Total Time | 15 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 2 packs gnocchi from the refrigerated shelf
- 1 cup crème fraîche
- 1 onion (s), chopped
- 2 clove (s) garlic, minced or pressed
- some oil or butter
- 5 bell peppers, cut into thin rings
- some parsley, chopped
- a lot paprika powder
- salt and pepper
- 1 dash cream
- 1 dash milk
Print Recipe
Pin Recipe Instructions
- It is advisable to prepare the gnocchi (according to the package instructions) at the same time as the sauce, as both are very quick.
- Heat some oil or butter in a pan and fry the onions, garlic and pepper rings in it. If a garlic press is used, it is best to take only one toe and press it directly into the hot pan. Fry the ingredients until the pepper rings are done but still firm to the bite.
- Strain the gnocchi, then return them to the saucepan, set on medium heat and add the vegetables. Add the crème fraîche, parsley and possibly a dash of cream. Season to taste with salt, pepper and paprika powder. The sauce should turn orange from the paprika powder and taste like it, so you have to take a lot of it. The crème fraîche gives it a slightly sour taste, you can also replace it with cream or use half and half. If necessary, dilute the sauce with a dash of milk. Bring to the boil quickly and serve immediately.
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