Gnocchi pan with spinach and tomatoes in creamy paprika and Parmesan sauce

Ingredients for 4 servings:

• 500 g pointed peppers
• 1 onion(s), chopped
• 1 garlic clove(s), chopped
• 1 tbsp olive oil
• 20 g butter
• 600 g gnocchi
• 100 g Parmesan
• 200 ml cream
• 125 g baby leaf spinach
• 200 g date tomatoes
• salt and pepper
• Paprika powder
• possibly water

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes

Deseed the peppers. Place half of the peppers in a blender and puree until creamy. Dice the other half. Finely chop the onions and garlic and sauté them with the diced peppers in olive oil until translucent. Add the butter and fry the gnocchi until golden brown. Cut the Parmesan cheese into small slices, reserving some for garnishing. Add the pureed peppers, cream, and Parmesan cheese to the pan and mix well. Add the spinach and halved tomatoes and stir in. Simmer over low heat for about 5 minutes until the sauce thickens. If desired, adjust the consistency with a little water. Season to taste with salt, pepper, and paprika. Garnish with Parmesan cheese and serve.