Basil gnocchi with bell pepper sauce

These incredibly delicious low-histamine basil gnocchi with bell pepper sauce taste just like your favorite Italian restaurant. Just try them!

This recipe is

• vegetarian
• Suitable for a low-histamine diet

Preparation time

60 minutes

Ingredients for 2 servings

For the gnocchi

• 400 g floury potatoes
• 1 pot of basil
• 50g grated mozzarella
• 1 egg yolk
• 100 g spelt flour
• Olive oil
• Salt
• Flour for the work surface
• 20 g butter for frying

For the sauce

• 1 bell pepper
• ½ onion (1)
• ½ clove of garlic (1)
• 60 g whipped cream
• 50 g ricotta cheese
• 2 tbsp olive oil for cooking
• 2 tbsp maple syrup
• Salt

preparation

• Wash the potatoes and boil them in water until they are soft.
• Drain, rinse with cold water, peel, pound and let cool.
• Wash the basil, pluck off the leaves and chop them very finely.
• Knead potato mixture, basil, egg yolk, mozzarella, spelt flour and salt into a dough.
• If the dough is still sticky, you can add a little more flour.
• Shape the mixture into a roll on a floured work surface and cut into pieces approximately 1-2 cm thick.
• Press a pattern into the dough with the tines of a fork and place in boiling salt water for about 3-4 minutes.
• Once they float to the top, you can take them out with a skimmer.
• Melt the butter in a coated pan and fry the gnocchi until golden brown.
• For the sauce, finely chop the bell pepper, onion (1) and garlic (1) and fry in a pot with 2 tablespoons of olive oil for about 10 minutes.
• Stir frequently.
• Deglaze with whipped cream and add ricotta cheese, maple syrup and salt.
• Season to taste and purée finely with an immersion blender.
• Serve the gnocchi with the sauce and fresh basil leaves.

Our HistaFood tip

If you're in a hurry, you can also use our organic vegetable sauce as a sauce.

Prepared with

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Note regarding our recipes:
We exclusively use ingredients from the SIGHI list categories 0 and 1. Please always consider your individual tolerance.