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


  • 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

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