Eric is a food blogger from Germany and creates simple, vegan recipes from sweet to savory. For Eurasyp he created homemade gnocchi with paprika sauce in which yeast extract is used as a flavouring ingredient. Eric’s recipe is excellent to follow and shows how simple vegan dishes can be.

Ingredients for 2 servings:

400g Gnocchi, 2 red sweet peppers, 1 small courgette, 6 Cocktail tomatoes,
2 tablespoons yeast extract, 50ml vegan cream, 100ml water, 1 tablespoon olive oil, pinch of salt and pepper


  1. Cut the peppers in half and put them in the oven at 180 degrees convection for 20-25 minutes until the skin of the peppers turns slightly black.
  2. Cook the gnocchi for about 3-5 minutes.
  3. Wash the courgettes and cut them into thin slices.
  4. Add the courgettes to the pan with the olive oil and fry well.
  5. Take the peppers out of the oven and peel them when they have cooled down a little. Then put them briefly in a blender and mix thoroughly.
  6. Add the resulting paprika sauce and water to the pan.
  7. Then stir in the yeast extract and the cream.
  8. Just before the gnocchi are added, cut the tomatoes in half and add them to the sauce.
  9. Toss the gnocchi briefly in the pan and then serve.

Additional recipes:

1. Vegan Parmesan:

Put 100g cashews, 1 tsp salt, 2 tbsp yeast extract and 1 pinch of vegetable stock in a blender and grind finely.

2. Gnocchi:

500g floury potatoes, 140g potato flour, 40ml water, some nutmeg and salt.


  1. Boil the potatoes and then peel them when they have cooled down.
  2. Mash the potatoes with a fork and add the water, then add the potato flour and knead well.
  3. Let the dough rest for 30 minutes.
  4. Then roll the dough and cut off some 1cm pieces and press a small hollow into the dough with your thumb.
  5. Cook the gnocchi for 3-5 minutes.
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