- 2 red Bell peppers
- 1 Onion
- 2 Garlic cloves
- 600 grams green Asparagus
- 3 tablespoons Canola oil
- 1 tablespoon Spelt flour
- 100 milliliters Heavy cream
- 250 milliliters Vegetable stock
- 1 teaspoon Sugar
- 400 grams store-bought Gnocchi
- 75 grams cooked Ham (thinly sliced)
- 75 grams Emmentaler cheese
- 2 sprigs Thyme
Halve bell peppers lengthwise and remove ribs and seeds. Rinse and dry the halves and cut into small dice.
Peel the onion and garlic and chop finely.
Rinse asparagus, remove the woody ends and peel the lower third of spears if desired. Cut asparagus into 3 cm (approximately 1-inch) pieces.
Heat 2 tablespoons canola oil in a large pot. Sauté onion, garlic and bell peppers for 2-3 minutes while stirring. Sprinkle with the flour.
Stir in broth and cream. Season with salt, pepper and sugar. Bring to a boil and cook over medium heat until slightly thickened, about 10 minutes, stirring occasionally.
Meanwhile, cook the asparagus for 3 minutes in a medium pot of boiling salted water. Remove with a slotted spoon and drain in a sieve. Rinse briefly under cold water and drain.
Add gnocchi to the boiling water and cook according to package instructions. Remove with a slotted spoon and drain in a sieve. Puree bell-pepper mixture in large pot with an immersion blender.
Cut cooked ham into small cubes and grate the cheese finely. Rinse thyme, shake dry, pluck off the leaves and chop coarsely.
Grease a casserole dish with the remaining canola oil. Add asparagus, gnocchi, thyme and ham.
Pour pepper sauce into baking dish, sprinkle with cheese and bake in preheated oven at 225°C (fan 200°C, gas: mark 3-4) (approximately 425°F) for about 20 minutes. Let cool slightly before serving.