Gnocchi in pepper cream soup

Name: Gnocchi in pepper cream soup
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 pack of (400 g) Gnocchi; 7-10 Tbsp Salt; 2 red peppers; 2 Onions; 2 TABLESPOONS Butter; 1 l Vegetable broth; 120 g Fennel salami in one piece; 7-10 Tbsp Pepper; 200 g Schmand; 7-10 Tbsp Thyme

AUTHOR
Harley Romero

DIFFICULTY
very easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 pack of (400 g) Gnocchi
7-10 Tbsp Salt
2 red peppers
2 Onions
2 TABLESPOONS Butter
1 l Vegetable broth
120 g Fennel salami in one piece
7-10 Tbsp Pepper
200 g Schmand
7-10 Tbsp Thyme

Directions

1
Put the gnocchi in boiling salted water, let them steep for about 2 minutes and drain. Clean, wash and cut the peppers into pieces. Peel and chop onions.
2
Heat butter in a pot. Sauté peppers and onions for about 4 minutes. Add stock, bring to the boil. Cook vegetables for about 15 minutes. Cut salami into small cubes. Heat a pan without fat, leave out the salami cubes, add gnocchi and fry for another 3 minutes.
3
Finely puree the soup with a hand blender. Season to taste with salt and pepper. Add sour cream and stir in. Arrange soup in bowls, add gnocchi and salami cubes to the soup. Garnish with fresh thyme.