Paprika Gnocchi

Ingredients

• 1 kg starchy sweet potatoes
• 250 g flour
• 2 egg yolks
• 1 tsp salt
• a pinch nutmeg
• 4 red bell peppers
• 2 tbsp butter
• 1 onion
• 200 ml dry white wine
• 2 Garlic cloves
• 2 tbsp grated Pecorino
• 0.5 bunch Basil
• Salt
• black pepper (freshly ground)

Instructions

1. 1.

   Wash potatoes and boil in their skins for 30 minutes in lightly salted water. Drain, steam until soft, peel, and press through a potato ricer. Let cool slightly, then knead with flour, egg yolks, salt, and a pinch nutmeg. Roll dough into finger‑thick ropes, cut into pieces, and press each piece with the back of a fork to create ridges. Arrange on a cutting board and rest for 15 minutes. Bring a large pot of salted water to a boil; add gnocchi and cook over low heat for about 5 minutes until they rise to the surface. Remove and drain well.

2. 2.

   Wash, trim, halve, seed, and slice bell peppers into thin strips.

3. 3.

   Peel and dice the onion.

4. 4.

   Peel garlic cloves and crush them with a knife edge.

5. 5.

   Sauté diced onion in hot butter until translucent; add crushed garlic, cook briefly, then add pepper strips and simmer for a few minutes. Pour in wine, season with salt and pepper, cover and cook for about 7 minutes. Remove the lid, let the liquid reduce slightly, and adjust seasoning.

6. 6.

   Toss cooked gnocchi with the sauce, sprinkle chopped basil and grated Pecorino on top, and serve immediately.