Gnocchi with Herbs and Bell Peppers
- For the gnocchi
- 1 kilogram floury potatoes
- 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 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.
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.
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.
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.