Gnocchi with Paprika Sauce

Ingredients

• 500 g waxy potatoes
• Salt
• 80 g flour
• 1 egg
• Pepper
• nutmeg
• 2 red bell peppers
• 1 yellow bell pepper
• 2 sprigs thyme
• 1 onion
• 1 tbsp Olive Oil
• 150 g passata
• 30 g parmesan (1 piece)

Instructions

1. 1.

   For the gnocchi dough, wash potatoes and boil in salted water for about 25 minutes. Drain, let cool slightly, peel while warm, and press through a potato ricer. Mix with flour and egg, season with salt, pepper, and freshly grated nutmeg. Roll the dough into thin ropes (about 1.5 cm diameter), cut walnut-sized pieces, shape into gnocchi, and press each with a fork to create ridges.

2. 2.

   For the sauce, wash bell peppers, halve, deseed, and dice finely. Wash thyme, shake dry, and pluck leaves. Peel onion and chop finely. Heat oil in a pot, sauté onion until translucent, add pepper cubes, and brown slightly. Add passata, season with salt, pepper, and thyme, and simmer for about 15 minutes.

3. 3.

   Meanwhile, add gnocchi to plenty of boiling salted water and cook over low heat for 10–15 minutes until tender. Drain. Serve gnocchi in deep bowls topped with the tomato‑paprika sauce and grated parmesan.