John Myers
Ingredients for 4 servings:
- 1 bell pepper(s), red
- 2 onions
- 1 clove(s) garlic
- 400 g Kassel salmon
- some olive oil
- 150 ml vegetable stock
- 150 g cream cheese (“Tomato & Chili”)
- 500 g gnocchi from the refrigerated section
- some salt
- some pepper, mixed or black, from the mill
- some parsley, flat, freshly chopped
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 20 minutes
Halve the bell pepper, clean, rinse, and dice. Peel the onions and garlic cloves, then finely dice both. Rinse the smoked pork, pat dry, and dice as well. Heat a little olive oil in a large pan and sauté the peppers, onions, and garlic until translucent. Then add the smoked pork and fry for about 5 minutes, turning occasionally. After about 2 minutes, add the gnocchi and fry for about 5 minutes, turning occasionally. Then deglaze with the vegetable stock, stir in the cream cheese, and simmer over low heat for about 2 minutes. Season the smoked pork and gnocchi pan with a little salt and a few turns of freshly ground pepper, and serve sprinkled with chopped parsley.
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