Gnocchi with paprika cream sauce

Ingredients for 4 servings:

• 2 packs of gnocchi (from the refrigerated section, approx. 500 g each)
• 1 onion(s)
• 2 garlic cloves
• 5 bell peppers
• some oil or butter
• 1 cup of crème fraîche (approx. 180 g)
• some parsley, chopped
• 1 dash of cream
• salt and pepper
• lots of paprika powder
• 1 shot of milk

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

Prepare the gnocchi according to the package instructions at the same time as the sauce, as both are very quick to make. Heat a little oil or butter in a pan and fry the chopped onions, chopped or crushed garlic, and the sliced ​​bell peppers. If using a garlic press, it is best to use just one clove and press it directly into the hot pan. Fry the ingredients until the bell peppers are cooked through but still firm to the bite. Drain the gnocchi, then return them to the pot, reduce the heat to medium, and add the vegetables. Add the crème fraîche, parsley, and a dash of cream, if desired. Season with salt, pepper, and paprika. The paprika should give the sauce an orange color and flavor, so you need to use plenty of it. The crème fraîche adds a slightly acidic flavor; you can also substitute it for cream or use half and half. Thin the sauce with a splash of milk if desired. Bring to a boil quickly and serve immediately.