Gnocchi with paprika foam

Ingredients for 4 servings:

• 600 g potato(s), floury
• 170 g flour
• some salt
• some nutmeg
• 80 g ricotta
• 2 egg yolks
• 1 tbsp cornstarch
• 50 g semolina (durum wheat)
• ½ tbsp rosemary, chopped
• 1 tbsp parsley, chopped
• 1 tbsp chives, finely chopped
• pepper
• Flour , for the work surface
• 3 bell pepper(s), red
• 2 small onions
• 2 tbsp olive oil
• 200 ml vegetable stock
• 200 g cream
• 50 g butter, cold
• some lemon juice
• 1 tbsp cream, whipped
• 2 tbsp butter, for frying
• Salt and pepper, from the mill
• 1 tsp thyme, chopped
• 3 tbsp Parmesan, freshly grated

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

baked in the oven

For the gnocchi, boil the potatoes in their skins, then let them cool for a few minutes, peel them, and press them through a potato ricer. Season with salt and a little nutmeg. Sift the flour over the potatoes and add the ricotta. Add the egg yolk, cornstarch, semolina, rosemary, parsley, and chives and knead everything into a smooth dough. Dust the work surface with flour and shape the dough into finger-thick rolls (approx. 1.5 cm). Cut the rolls into pieces about 2 cm in size and roll them into small balls. Add the gnocchi to plenty of boiling salted water, bring to a boil briefly, and simmer uncovered for 3-4 minutes until tender. Then carefully remove them with a slotted spoon, refresh them, and drain well. For the paprika foam, deseed and finely dice the peppers. Also finely dice the onion and fry in olive oil until translucent. Add the peppers and continue to sauté over medium heat for 2-3 minutes. Deglaze with vegetable stock and add cream. Sauté over medium heat for about 10 minutes until softened. Then puree with a hand blender or pass through a fine sieve. Thicken the sauce with the ice-cold, diced butter and season with salt, pepper, and a little lemon juice. Now fold in the whipped cream. Brown the gnocchi in butter in a pan and season with salt, pepper, and thyme. Then transfer to a baking dish, pour over the paprika foam, and sprinkle with grated Parmesan cheese. Bake in a preheated oven at 225°C for about 15 minutes. Serve with leaf salad.