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🍽️ Paprika Gnocchi

693 kcal · 30 min · 4 servings

Ingredients

• 1 kg starchy sweet potatoes
• 250 g flour
• 2 egg yolks
• 1 tsp salt
• Nutmeg
• 4 red bell peppers
• 2 tbsp butter
• 1 onion
• 200 ml dry white wine
• 2 garlic cloves
• 2 tbsp Pecorino (grated)
• 0.5 bunch basil
• Salt
• Pepper (from the mill)

Instructions

1. 1. Wash the potatoes thoroughly.
2. 2. Place the unpeeled potatoes in a pot with a little salted water.
3. 3. Cook the potatoes for about 30 minutes until tender.
4. 4. Drain the water and let the potatoes steam dry for a moment.
5. 5. Peel the potatoes when they are cool enough to handle.
6. 6. Press the potatoes through a potato ricer.
7. 7. Let the mashed potato mixture cool down slightly.
8. 8. Mix the cooled potatoes with flour, one egg yolk, salt, and a pinch of ground nutmeg.
9. 9. Knead the ingredients into a smooth dough.
10. 10. Shape the dough into finger-thick rolls.
11. 11. Cut the rolls into pieces about two centimeters long.
12. 12. Press a pattern into each gnocchi piece using the back of a fork.
13. 13. Place the finished gnocchi side by side on a kitchen board.
14. 14. Let the gnocchi rest for 15 minutes.
15. 15. Bring plenty of salted water to a boil in a pot.
16. 16. Add the gnocchi to the boiling water.
17. 17. Cook the gnocchi over low heat for 5 minutes.
18. 18. Remove the gnocchi from the heat as soon as they float to the surface.
19. 19. Let the gnocchi drain well.
20. 20. Wash the bell peppers thoroughly.
21. 21. Remove the stem and the inside of the bell peppers.
22. 22. Halve the bell peppers.
23. 23. Cut the bell peppers into thin strips.
24. 24. Peel the onion.
25. 25. Dice the onion into small cubes.
26. 26. Peel the garlic cloves.
27. 27. Press the garlic through a garlic press.
28. 28. Heat butter in a pan.
29. 29. Sauté the onion cubes in the hot butter until translucent.
30. 30. Add the pressed garlic and fry it briefly.
31. 31. Add the bell pepper strips.
32. 32. Simmer the peppers for a few minutes.
33. 33. Deglaze the pan with wine.
34. 34. Season the sauce with salt and pepper.
35. 35. Cook the sauce covered for about 7 minutes.
36. 36. Remove the lid from the pan.
37. 37. Let the liquid reduce slightly.
38. 38. Taste the sauce and adjust seasoning if needed.
39. 39. Mix the gnocchi with the pepper sauce.
40. 40. Chop fresh basil finely.
41. 41. Grate Pecorino cheese.
42. 42. Serve the gnocchi sprinkled with the basil and cheese.

Nutrition per serving

• kcal: 693
• Protein: 17 g · Fett/Fat: 14 g · Carbs: 113 g