Cheese gnocchi on paprika vegetables

Name: Cheese gnocchi on paprika vegetables
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 1 kg floury potatoes; 3 (750 g) Peppers; 7-10 Tbsp (e.g. red, yellow and green); 1 medium onion; 1 Garlic clove; 50 g grated parmesan; 250 g Flour; 7-10 Tbsp salt, white pepper; 2 TABLESPOONS Oil (e.g. olive oil); 3/8 l Tomato juice; 1 TEASPOON Herbs of Provence; some stem(s) Basil

AUTHOR
Kerry Mosley

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

1 kg floury potatoes
3 (750 g) Peppers
7-10 Tbsp (e.g. red, yellow and green)
1 medium onion
1 Garlic clove
50 g grated parmesan
250 g Flour
7-10 Tbsp salt, white pepper
2 TABLESPOONS Oil (e.g. olive oil)
3/8 l Tomato juice
1 TEASPOON Herbs of Provence
some stem(s) Basil

Directions

1
Wash the potatoes and boil in water for about 20 minutes. Clean, wash and cut the peppers into pieces. Peel and finely dice onion and garlic
2
Quench and peel the potatoes. Press them through a potato ricer while still hot. Let cool down a little bit
3
Gradually knead the cheese and flour into the potatoes and salt them. Form into a roll on a little flour, cut into 1-2 cm thick slices and press in a little with a fork
4
Fry the onion in hot oil. Briefly sauté the bell peppers. Deglaze with tomato juice, stir in herbs from Provence and simmer for 5-10 minutes. Season to taste with salt and pepper
5
Cook gnocchi in portions in plenty of boiling salted water for 3-5 minutes until they rise to the top. Drain. Arrange on the vegetables. Wash the basil, cut into strips and sprinkle on top
6
Drink: light red wine