Semolina gnocchi with colourful paprika vegetables

Name: Semolina gnocchi with colourful paprika vegetables
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 potty Basil; 2 stem(s) Sage; 2 Garlic cloves; 1/2 l Milk; 25 g Butter or margarine; 1 pinch Salt; 7-10 Tbsp white ground pepper; 7-10 Tbsp grated nutmeg; 125 g Semolina; 1 egg (size M); 60 g freshly grated Parmesan cheese; 2 red and yellow peppers; 3 TABLESPOONS Oil; 7-10 Tbsp Sweet peppers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 potty Basil
2 stem(s) Sage
2 Garlic cloves
1/2 l Milk
25 g Butter or margarine
1 pinch Salt
7-10 Tbsp white ground pepper
7-10 Tbsp grated nutmeg
125 g Semolina
1 egg (size M)
60 g freshly grated Parmesan cheese
2 red and yellow peppers
3 TABLESPOONS Oil
7-10 Tbsp Sweet peppers

Directions

1
Wash the herbs, dab dry and chop finely, except for a little to garnish. Peel and crush garlic. Boil up with milk, fat, salt, pepper and nutmeg. Stir in semolina and let it swell at low heat for about 8 minutes (stir several times). Remove the pot from the stove. Stir egg, 50 g Parmesan cheese and chopped herbs into the semolina mixture. Add two tablespoons of gnocchi and let it simmer in boiling salted water for about 7 minutes.
2
Clean, wash and chop the peppers. Fry in hot oil while turning. Season with salt, pepper and paprika. Remove the gnocchi, drain and arrange on the vegetables. Sprinkle with remaining parmesan. Garnish with herbs. Makes about 16 pieces
3
1800 Jolue/ 430 kcal, E 17 g, F 23 g, KH 34 g