Polenta gnocchi in paprika cinnamon cream

Ingredients for 4 servings:

• 2 bell peppers, red
• 2 tbsp olive oil
• 250 ml vegetable stock
• 150 ml cream
• 2 tsp sambal oelek
• 1 tsp cinnamon
• 200 ml milk
• 75 g butter
• salt and pepper
• 1 pinch of nutmeg
• 100 g polenta semolina
• 1 egg(s)
• 50 g Parmesan, freshly grated
• 2 stalk(s) leeks
• 100 g hard cheese

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 45 minutes; Total time approx. 2 hours

vegetarian main course or side dish to pan-fried dishes

Cut the pepper flesh into small squares and sauté in olive oil. Pour in the vegetable stock and cream, add the cinnamon and sambal oelek, and simmer on low heat for a quarter of an hour. Then puree with a hand blender and pass through a sieve. Bring the milk and butter to a simmer. Season generously with salt, pepper, and nutmeg. Gradually add the polenta semolina, stirring constantly. When the liquid is completely absorbed, check and add a little more milk if necessary. Remove from the heat and stir in the egg and 50 grams of Parmesan cheese. Let cool. Using your hands or two tablespoons, form dumplings from the polenta-Parmesan mixture. Thinly slice the leek diagonally. First, blanch the leek in boiling salted water for two minutes. Remove the leek and simmer the polenta dumplings at a lower heat for two to three minutes. Arrange the leek in a baking dish. Place the polenta gnocchi on top and pour the cinnamon sauce over them. Sprinkle with 100 grams of hard cheese. Bake for half an hour in an oven preheated to 200°C (top/bottom heat).