John Myers
Ingredients for 3 servings:
- 1 kg gnocchi
- 3 red bell peppers
- 1 jar mushrooms
- 2 onions
- 3 garlic cloves
- 100 g tomato paste
- 200 ml cream
- salt and pepper
- Soy sauce
- chili flakes
- Basil, dried
- Oregano, dried
- Agave syrup
- olive oil
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
Wash, deseed, and coarsely chop the bell peppers and puree them. Dice the onions and fry them in olive oil in a large pan until translucent. Press the garlic and fry it with the garlic. Add the mushrooms and fry until they begin to brown. Push the onion-garlic-mushroom mixture into a corner of the pan and fry the tomato paste in the space created, but do not let it burn! In the meantime, prepare the gnocchi according to the instructions, but make sure they are not done before the sauce. Mix the fried tomato paste with the onions and mushrooms and deglaze everything with the bell pepper puree. Add a dash of soy sauce and the cream and mix. Season with salt, pepper, chili flakes, basil, and oregano, and sweeten to taste with a dash of agave syrup. Let everything simmer gently until the gnocchi are done. Before draining, add two ladles of the gnocchi cooking water to the sauce and stir to combine. Serve hot!
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