Golden Gnocchi with Smoky Pepper Cream, White Beans and Crispy Almond Crumbs

Instructions

1. 1

   Preheat the oven to 190 °C / 375 °F. Spread the sliced almonds and breadcrumbs on a small tray, toss them with 1 tablespoon olive oil, a pinch of salt, and pepper, and bake for 6 to 8 minutes until golden. Stir halfway through so they do not burn.

2. 2

   Meanwhile, heat a large skillet over medium heat. Add 1 tablespoon olive oil and the butter. Add the potato gnocchi and cook for 6 to 8 minutes, stirring occasionally, until golden on several sides. Transfer to a plate.

3. 3

   In the same skillet, add the remaining tablespoon of olive oil and sauté the yellow onion for 4 minutes until tender. Add the garlic, smoked paprika, and dried thyme, and cook for 30 seconds more.

4. 4

   Transfer the roasted red bell pepper, cooking cream, vegetable broth, lemon zest, and half of the grated Parmesan cheese to a blender. Blend until smooth.

5. 5

   Pour the pepper cream into the skillet with the onion and cook over medium heat for 3 minutes, stirring. Add the cooked white beans, salt, and black pepper, and let the sauce simmer gently for 2 minutes.

6. 6

   Add the baby spinach and cook for 1 minute until wilted. Return the golden gnocchi to the skillet and toss gently so they are well coated with the sauce.

7. 7

   Turn off the heat and stir in the remaining grated Parmesan cheese. Taste and adjust salt if needed.

8. 8

   Serve the gnocchi hot and finish with the crispy almond-breadcrumb topping. If desired, add a little extra grated Parmesan when serving.