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Gnocchi in Bell Pepper Cream Sauce
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QimiQ
Benefits
Alcohol stable and does not curdle
Quick and simple preparation
Problem-free reheating possible
15
easy
Ingredients for 4 portions
For the sauce
250 g
QimiQ Sauce Base
220 g
Red bell pepper(s),
diced
20 g
Butter
70 g
Onion(s),
finely chopped
0.5
Garlic clove(s),
finely chopped
50 ml
White wine
200 ml
Clear vegetable stock
Marjoram
Salt
White pepper
Caraway seeds,
ground
For the gnocchi (small potato dumplings)
750 g
Gnocchi [small potato dumplings]
20 g
Butter
0.5
Yellow bell pepper(s),
diced
0.5
Green bell pepper(s),
diced
1 tbsp
Parsley,
finely chopped
Method
1.
For the sauce, fry the onion and garlic in butter until soft. Add the diced bell peppers and sauté.
2.
Douse with white wine and stock. Season and continue to cook until the bell peppers are soft.
3.
Blend the sauce and strain with a sieve. Stir in QimiQ Sauce Base and continue to cook until the required consistency has been achieved.
4.
Cook the gnocchi in plenty of salt water and drain.
5.
Lightly fry the diced bell peppers in butter, add to the gnocchi and serve with the pepper sauce.