Gnocchi in creamy bell pepper sauce and Beemster Young Belegen
Main course. 4 persons. Preparation 20 min.
Ingredients
- 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
Prepare
- 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.
- 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.
- 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.
- 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.
- 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.