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Gnocchi in vegetable sauce

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Ingredients for 4 servings:

  • 1 kohlrabi
  • 500 g carrot(s)
  • 200 g sugar snap peas (to taste)
  • 1 bunch of spring onions or 1 leek
  • 1 tbsp olive oil
  • 400 ml vegetable stock
  • 150 g cream cheese (buttermilk cream cheese)
  • 500 g gnocchi
  • 3 tbsp parsley, chopped
  • Salt and pepper and 1 teaspoon pesto

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Chop the vegetables and halve the snow peas. Heat the oil in a pan, add the vegetables, and sauté for about 4 minutes. Pour in the vegetable stock, add the cream cheese, and cook until the vegetables are al dente and the sauce has reduced. Don’t forget to season. Fry the gnocchi in a pan without fat and add them. You can also heat them in water. In either case, serve sprinkled with parsley. Per person: 7.3 g fat * 100 g carbohydrates * 12% kcal from fat

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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