Yellow Bell Pepper Soup with Ricotta Gnocchi

Remove stalk and cut peppers into squares about 1 cm. Peel and finely chop the onion. Heat olive oil in a pot. First sauté onion and then bell bell pepper. Add pressed garlic and sweat briefly. Add lemon juice, chicken stock and cream. Season with honey, rosemary and salt. Cover and simmer for about 10 minutes. For the dumplings, mix all ingredients and let sit for 10 minutes. Boil water, add salt. Form dumplings with a spoon and place in water. Simmer for about 10 minutes until tender. Remove rosemary needles from soup, blend soup until creamy. Arrange one gnocchi per soup plate and serve with soup.

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