Basil gnocchi with paprika sauce

Ingredients for 3 servings:

• 450 g potatoes
• 230 g flour
• 10 g potato starch
• 1 pinch of salt
• Flour for the work surface
• 1 large bell pepper(s), red, yellow or green
• 250 g cherry tomatoes
• 3 small garlic cloves
• salt and pepper
• 1 pair of basil leaves
• 4 tbsp olive oil
• 150 g soy cream (soy cream cuisine)

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

fresh gnocchi

Peel, wash, and dice the potatoes. Cook in boiling water, let cool slightly, and mash. Add the flour, potato starch, and salt and knead until the dough is fluffy but not sticky to your hands. Let rest for about 5 minutes. Wash the basil leaves, pat dry, and finely chop. Wash the bell peppers and chop roughly, and thinly slice the peeled garlic. Halve the tomatoes. Heat the oil in a pan, fry the bell peppers and garlic for 3 minutes, add the tomatoes, and cook over high heat for another 3 minutes. Then add the soy cream, season with salt and pepper, and then puree the sauce. Spread the dough out on a floured surface and divide into about 4 pieces. Roll each one out individually to about the thickness of your thumb. Cut into 1 cm pieces and press them in with a fork. This creates the typical gnocchi pattern. Bring water to a boil and simmer the gnocchi gently until they float to the top, then they’re done. Arrange on deep plates, pour the sauce over them, and serve sprinkled with basil. You can also add ham or chicken to the sauce. I ate the rest of the sauce on bread the next day; it was divinely delicious. It just needs to be a bit thicker, with, say, a spoonful of soy cream or quark.