Gnocchi with Herbs and Bell Peppers

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Gnocchi with Herbs and Bell Peppers
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 1 hr 15 min.
Ready in

Ingredients

for
4
For the gnocchi
1 kilogram floury potatoes
salt
freshly grated Nutmeg
250 grams Pastry flour
1 egg
1 tablespoon freshly chopped Basil
1 tablespoon freshly chopped parsley
1 tablespoon freshly chopped Chervil
Pastry flour (for the work surface)
For the pepper sauce
2 red Bell pepper
1 shallot
1 garlic
olive oil
250 milliliters Whipped cream
1 tablespoon Ajvar (from a jar)
freshly ground peppers
How healthy are the main ingredients?
potatoWhipped creamBasilparsleysaltNutmeg

Preparation steps

1.

For the gnocchi: Rinse potatoes and boil in salted water for about 30 minutes until done. Remove from heat, drain and leave to cool a little. Peel and press through a potato ricer. Spread on a work surface and season with salt and nutmeg. Sprinkle flour over and mix with egg and herbs into a smooth dough. Completing 1/3 of dough at a time, roll out on a floured surface to about a finger thick rope. Cut into about 1 cm (approximately 3/8 inch) short pieces and roll with the typical grooved patterns on the tines of a fork. Complete entire dough into gnocchi shapes and leave finished dough covered on the workspace.

2.

For the pepper sauce: Preheat oven to 250°C (approximately 475°F). Rinse bell peppers, cut in half, remove seeds and ribs and place with the top on a baking sheet lined with parchment paper. Bake in preheated oven for as long as needed to roast until skin starts to turn black and blister. Remove from oven, cover with a damp kitchen towel and let stand briefly. Then skin bell peppers and cut small cubes.

3.

Peel shallot and garlic, chop finely and sweat in a pan with 2 tablespoons oil. Add diced bell peppers and cream and stir in ajvar. Cook over medium heat, simmer 5 minutes and season with salt and pepper.

4.

Bring a large pot of salted water to a boil and add gnocchi in portions. Simmer approximately 5 minutes and when they float to the surface, remove with a slotted spoon and drain. Serve with pepper sauce. As desired, serve with freshly grated Parmesan cheese.