Carrot paprikash with gnocchi
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ingredients
4 pcs carrots 4 pcs big tomatoes 1 pcs capers 1 pcs parsley 1 pcs smaller zucchini 1 pcs big onion 1 tbsp dried garlic 70 g butter nettle and parsley sprig 2 tbsp ground sweet paprika 1 tsp ground green fenugreek sprig oil or ghee water from gnocchi
progress
I really searched for the right term to see if this dish could be likened to paprikash, or perogies, so that I wouldn’t have to call it sauteed or something like that. When the word perkelt came up in the dish, there was added cream, I didn’t use that, and I didn’t even use meat. I guess it could be a paprikash, since both peppers and tomatoes are in the recipe and it’s the same consistency. Additionally also gnocchi, homemade. Can I use it? Recipes like this literally create themselves and are seasonal.
1.
Root Vegetable Recipes peel and cut into smaller pieces. Grate the zucchini into small pieces, and dice the onion into smaller pieces as well.
2.
In a larger pan, saute the onions in oil (or use ghee/oil-infused butter). When softened, add the carrots and parsley, diced tomatoes and capers.
3.
Simmer for a few minutes. Add the minced paprika, stir and pour the water from the gnocchi. Stir, and add the garlic progressively, a little parsley.
4.
You can also add green beans, or chopped pumpkin or kohlrabi. Add butter, fenugreek to the almost finished dish and stir. If you don’t have fenugreek don’t mind, omit.
5.
Mix some of the sauce – about a ladle’s worth – until smooth and stir back into the mixture. This will thicken it up and create a yummy consistency. Now add the young shoots-leaves of nettle and the rest of the parsley.
6.
I don’t usually steam the nettles before using them. I don’t get fussy when eating it if I stir it into the still hot batch and let it sit for about 10minutes, the leaves will soften with the heat. Stir in the prepared gnocchi, reheat and serve.
