Gnocchi in Cheese Cream Sauce

Rating: 3.60 / 5.00 (5 Votes)

Total time: 45 min

Servings: 3.0 (servings)




Peel the kohlrabi and carrots and cut into sticks. Rinse the sugar snap peas. Clean the spring onions and separate the green from the white. Cut both into slices.

Heat the oil and sauté the white part of the spring onions. Add the kohlrabi and carrots and season lightly with salt. Add the sugar snap peas and 150 ml of water and sauté in a closed pan for eight minutes until soft.

Stir through the sauce ingredients and heat gently. Cook the gnocchi according to the package instructions. Season the vegetables and add the remaining leek bulbs. Stir the drained gnocchi through with the sauce and serve with the vegetables. Sprinkle with chervil.

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