Bean paprikash & gnocchi
Classic paprikash is made with meat, but we were thrilled with this vegetarian version with green beans. The combination of cream sauce, gnocchi and fresh bean pods works surprisingly well. Beans with paprika and gnocchi is a light meatless lunch that even beginners can handle.
Ingredients · Servings For 4 people
- 4 tbsp butter
- 1 onion
- 2 tbsp plain wheat flour
- 1 tbsp ground sweet paprika
- 500 ml vegetable broth
- 130 ml whipping cream
- 500 g green beans
- 1 egg
- 250 g semi-coarse wheat flour
- 1 tbsp butter
Method · 45 min
- Melt the butter in a saucepan, add the onion and fry slowly until light golden.
- Dust with plain flour and stir in the roux, add the paprika and fry briefly.
- Gradually add the cream and stock, stirring constantly. Beat and blend until smooth. Let it simmer for 5-10 minutes, stirring occasionally, then add the beans and cook until tender.
- For the dumplings, beat the egg with 150 ml of water. Stir in the flour and thin with a little water if necessary.
- Rub them through a gnocchi sieve into boiling salted water. Cook for 2–3 minutes until they float.
- Drain, mix with butter and serve with bean sauce.