Summary

Ingredients

For the gnocchi:

• 600 g potato (s), floury
• 170 g flour
• a bit salt
• some nutmeg
• 80 g ricotta
• 2 egg yolks
• 1 tablespoon cornstarch
• 50 g semolina (durum wheat)
• 0.5 tablespoon ½ rosemary, chopped
• 1 tablespoon parsley, chopped
• 1 tablespoon chives, finely chopped
• pepper
• Flour, for the work surface

For the sauce:

• 3 red pepper (s)
• 2 small onions
• 2 tablespoon olive oil
• 200 ml vegetable stock
• 200 g cream
• 50 g butter, cold
• some lemon juice
• 1 tablespoon whipped cream
• 2 tablespoon butter, for frying
• Salt and pepper, from the mill
• 1 teaspoon thyme, chopped
• 3 tablespoon parmesan, freshly grated

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Instructions

1. For the gnocchi, boil the potatoes in their skins, then let them cool for a few minutes, peel them and press them through the potato press. Season with salt and a little nutmeg. Then sieve the flour over it and add the ricotta. Now add the egg yolk, cornstarch, semolina, rosemary, parsley, chives and work everything into a smooth dough. Flour the worktop and shape the dough into finger-thick rolls (approx. 1.5 cm). Cut the dough rolls into pieces approx. 2 cm in size and roll them into small balls. Put the gnocchi in plenty of boiling salted water, briefly bring to the boil and open, very mildly boiling, let simmer for 3-4 minutes. Then carefully remove with a sieve spoon, quench and drain well.
2. For the paprika foam, core and dice the peppers. Also dice the onion and fry in olive oil until translucent. Add paprika and cook on medium heat for 2-3 minutes. Deglaze with vegetable stock and add cream. Simmer over medium heat for approx. 10 minutes until soft. Then puree with the hand blender or pass through a fine sieve. Then bind the sauce with the ice-cold, diced butter and season with salt and pepper and a little lemon juice. Now fold in the whipped cream.
3. Brown the gnocchi in butter in a pan and season with salt, pepper and thyme. Then place in a baking dish, pour the paprika foam over it and sprinkle with the grated Parmesan. Bake in a preheated oven at 225 ° C for about 15 minutes.
4. Leaf lettuce goes well with it.