Paprika goulash with gnocchi

Ingredients for 2 servings:

• 300 g pork or beef goulash
• 250 ml meat broth, clear
• 2 bell peppers
• 3 tsp paprika powder
• 1 cup of cream cheese (e.g. you can use cream cheese sauce idea forest mushroom)
• n. B. Sauce thickener
• 400 g gnocchi from the refrigerated section or frozen
• Water (salt water)
• salt and pepper
• Oil or butter or frying fat

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Brown the goulash in a pan in hot fat until browned all over. Season with salt, pepper, and paprika, and deglaze with the meat broth. Cover and simmer until the meat is cooked through and tender. Meanwhile, wash, trim, and dice the bell peppers. Once cooked, add the bell peppers and cream cheese and thicken with a sauce thickener to the desired consistency. Cook the gnocchi in boiling, lightly salted water for 3-4 minutes, then drain. Serve with the goulash.