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🍽️ Crispy Paprika Cream with Fresh Herb Gnocchi

709 kcal · 30 min · 4 servings

Ingredients

• 1 kg floury potatoes
• salt
• nutmeg (freshly grated)
• 250 g flour
• 1 egg
• 1 tbsp fresh chopped basil
• 1 tbsp fresh chopped parsley
• 1 tbsp fresh chopped chervil
• flour (for working)
• 2 red bell peppers
• 1 shallot
• 1 clove garlic
• olive oil
• 250 ml whipping cream
• 1 tbsp ajvar (jar)
• pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Boil the potatoes in salted water for about 30 minutes until tender.
3. 3. Drain the water and let the potatoes steam and cool down slightly.
4. 4. Peel the cooled potatoes.
5. 5. Press the potatoes through a potato ricer.
6. 6. Spread the potatoes out on a work surface.
7. 7. Season the potatoes with salt and nutmeg.
8. 8. Sprinkle the flour over the potatoes.
9. 9. Add the egg and the herbs.
10. 10. Knead everything into a smooth and pliable dough.
11. 11. Set aside about one third of the dough.
12. 12. Roll the dough on a floured surface into a finger-thick rope.
13. 13. Cut or slice the rope into pieces about 1 cm long.
14. 14. Roll each piece over the tines of a fork to create the classic pattern.
15. 15. Repeat the process with the remaining dough.
16. 16. Preheat the oven to 250 degrees Celsius for top and bottom heat.
17. 17. Wash the paprika peppers.
18. 18. Halve the paprika peppers.
19. 19. Remove the seeds and white inner walls.
20. 20. Place the paprika halves with the curved side up on a baking sheet lined with baking paper.
21. 21. Roast the paprika in the preheated oven until the skin turns black and blisters.
22. 22. Remove the paprika halves from the oven.
23. 23. Cover the paprika with a damp kitchen towel.
24. 24. Let the paprika rest briefly.
25. 25. Peel the cooled paprika.
26. 26. Cut the paprika into small cubes.
27. 27. Peel the shallot and the garlic.
28. 28. Finely chop the shallot and garlic.
29. 29. Heat 2 tablespoons of oil in a pot.
30. 30. Sauté the shallot and garlic until translucent in the oil.
31. 31. Add the paprika cubes.
32. 32. Pour in the cream.
33. 33. Stir in the ajvar (a paprika relish).
34. 34. Simmer the sauce over medium heat for 5 minutes.
35. 35. Season the sauce with salt and pepper.
36. 36. Bring plenty of salted water to a boil in a large pot.
37. 37. Add the gnocchi in batches to the boiling water.
38. 38. Boil the gnocchi for about 5 minutes.
39. 39. Remove the gnocchi as soon as they float to the surface.
40. 40. Let the gnocchi drain.
41. 41. Serve the gnocchi with the paprika sauce.
42. 42. Serve freshly grated Parmesan on the side if desired.

Nutrition per serving

• kcal: 709
• Protein: 16 g · Fett/Fat: 30 g · Carbs: 93 g