Pan‑fried Gnocchi with Rocket and Bell Peppers

Ingredients

• 800 g waxy potatoes
• Salt
• 1 egg
• 200 g whole wheat semolina
• nutmeg
• 2 bell pepper halves (red and yellow)
• 40 g rocket (about 1 handful)
• 100 g crème fraîche
• 2 tbsp lemon juice
• 2 tbsp white balsamic vinegar
• 40 g pine nuts
• 4 tbsp olive oil

Instructions

1. 1.

   Wash the potatoes and boil them in salted water for about 35 minutes. Drain, peel, press through a potato ricer and let steam off. Add the egg and semolina to the potatoes. Season with salt and freshly grated nutmeg. Knead everything into a smooth dough. On a floured work surface roll the dough into finger‑thick ropes and cut pieces about 1.5 cm wide. Roll each piece over the back of a fork and cover with a kitchen towel; let rest for about 10 minutes.

2. 2.

   Wash, halve, remove the white skins and seeds from the bell peppers, and dice the flesh finely. Rinse the rocket, wash it and dry by spinning in a salad spinner. Whisk the crème fraîche with lemon juice and balsamic vinegar and season with a little salt.

3. 3.

   Toast the pine nuts in a dry pan until golden brown.

4. 4.

   Cook the gnocchi in boiling salted water for 2–3 minutes. Drain well. Heat olive oil in a pan and fry the gnocchi until crisp. Toss the gnocchi with the crème fraîche mixture and bell pepper cubes, then divide among four plates. Garnish with pine nuts and rocket.