Gnocchi in creamy bell pepper sauce and Beemster Young Belegen

Main course. 4 persons. Preparation 20 min.


  • 5 tbsp olive oil
  • 1 kg gnocchi
  • 150 g piece Beemster Jong Belegen 48+
  • 3 shallots
  • 10 gr fresh oregano
  • 465 gr roasted red bell bell pepper (jar)
  • 125 ml of whipped cream
  • 75 gr smoked almonds

Kitchen Stuff

  • Hand blender + tall cup
  • 2 frying pans
  • 1 Casserole


  1. In 2 skillets, heat 4 tbsp olive oil and fry the gnocchi over medium-high heat for about 15 min until golden brown and crispy. Meanwhile, grate the cheese.
  2. Cut the shallots into half rings. Heat the rest of the oil in a frying pan and fry the shallot for 3 min. over medium-high heat. Meanwhile, drain the peppers.
  3. Finely chop the oregano. Place the paprika with the whipping cream, smoked almonds, 2/3 of the oregano, 100 ml of water and the sautéed shallot in a tall mug and puree with the hand blender until smooth.
  4. Add the sauce to the skillet and bring to a boil. Add half the cheese and let the cheese melt. Season to taste with salt and pepper.
  5. Divide the gnocchi with the bell pepper sauce among plates and garnish with the remaining cheese and oregano.

Looking for another main dish with cheese? Then take a look at the recipe page.

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