Gnocchi with Italian ricotta meatballs

Halve the peppers in the length, remove the stalks and seeds and cut the flesh into strips. Slice the garlic.

Heat the oil in a frying pan and fry the pepper and onion for 5 minutes on medium heat.

Meanwhile, mix the minced meat, half of the meatballs and half of the ricotta. Sprinkle salt from the stick with ½ tsp per 4 people.

Turn 12 balls of the minced meat with moist hands.

Add the garlic, meatballs, tomato sauce from the package and the passata to the paprika in the frying pan and simmer for 10 minutes with the lid on the pan.

If necessary, season with salt from the stick.

In the meantime, heat the remaining oil in a large frying pan and fry the gnocchi with the rest of the meatballs from the packet in 10 min. Over medium heat until golden brown and done.

Serve the gnocchi with the balls in tomato sauce. Spoon the rest of the ricotta.