Bean paprikash & gnocchi
El paprikash clásico se prepara con carne, pero nos encantó esta versión vegetariana con judías verdes. La combinación de salsa cremosa, ñoquis y vainas frescas funciona sorprendentemente bien. Las judías con paprika y ñoquis son un almuerzo ligero sin carne que incluso los principiantes pueden disfrutar.
Ingredientes · Raciones 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
Método · 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.
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.