August: Gnocchi with Paprika Vegetables
Colourful vegetable delights! The midsummer offers a lot of them. Light, fruity dishes can be prepared with crunchy bell peppers. Serve them with fine Quark-Herb-Gnocchi - they are made quickly and accompany the vegetables to their best.
For the Gnocchi:
400 g quark (curd)
250 g spelt flour 630 (more if needed)
90 g butter
salt, freshly ground black pepper
freshly ground nutmeg
4 sprigs herbs (e.g. parsley, basil, thyme...)
For the vegetable::
120 g onions
4 cloves of garlic
2 of each: yellow and red bell peppers
50 g parmesan
5 tbsp olive oil
Measure and set aside the quark, flour and butter. Provide eggs and spices. Rinse herbs, shake dry and chop leaves; set aside. Knead quark, flour, butter, eggs and spices as well as herbs until a soft homogeneous mass is obtained. If the dough is too moist, add a little flour. Shape the dough into rolls and cut off pieces of about 2 cm. Set the gnocchi aside. Peel, wash and finely chop the onions. Peel the garlic, dice finely and add to the onions. Cut the peppers into quarters, wash, remove seeds and partitions and cut the flesh into coarse cubes. Coarsely grate the parmesan. Measure the olive oil and set aside.
For the gnocchi, place a large pot of water on the cooking zone. Bring to the boil, add salt and the gnocchi. Simmer at reduced heat. As soon as the gnocchi float on the surface, use a skimmer to lift them out and put them aside. For the paprika vegetables, heat the olive oil in a frying pan and roast the paprika cubes gently. Add the onions and garlic and sauté for 5 to 7 minutes. Stir from time to time. Add the gnocchi to the vegetables, heat again and season with salt and pepper to taste. Arrange on plates and serve sprinkled with parmesan.
You can also use Ricotta cheese. Then add some soft semolina to get a soft dough.
And, all other seasonal vegetable is suitable: zucchini, egg plant, chard, spinach...