Gnocchi in Bell Pepper Cream Sauce

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Ingredients for 4 portions
  • For the sauce
  • 125 g QimiQ Classic, chilled
  • 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
  • 300 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, strain with a sieve and finish with cold QimiQ Classic.
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.