Coloured gnocchi in paprika-tomato sauce

For the gnocchi

• 750g potatoes, peeled
• 150g flour
• 1 pinch of sea salt
• 1 organic egg
• 1 tablespoon of beetroot powder
• ¼ tsp turmeric
• 2 sprigs of fresh thyme
• olive oil/alternative organic coconut oil

For the paprika-tomato sauce

• 200g red peppers, cleaned
• 200g cherry tomatoes, washed
• 1 tablespoon of olive oil
• salt and pepper from the mill
• agave syrup

Refine

• 40ml apple juice
• 1 tsp tomato puree
• 350ml Light Vegetable Stock
• 40g butter
• Cornabria Blossom
• Tahoon Cress
• Kyona Mustard Cress

For the gnocchi

• Boil water. Boil the potatoes in it for about 20 minutes until soft make a puree. Add the flour and egg and mix everything.
• Halve the dough. Put the turmeric in one half of the dough, and the beetroot powder in the other half and mix. Shape each half into a roll of dough and connect both into a two-coloured roll.
• Cut the entire roll of dough into 1cm pieces.
• Roll each piece and press down with a fork.
• Put the gnocchi in the pan with olive oil and fresh thyme.
• Sear.

For the sauce

• Fry the vegetables in the pan with olive oil and herbs.
• Add tomato puree and deglaze with apple juice.
• Top up with stock, boil briefly and mix with the butter in the smoothie blender.
• Garnish with flowers and cresses and serve.

Recipe: Marcel Thiele