Gnocchi in Vegetable Sauce
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 kohlrabi
- 500 g carrot (s)
- 200 g suar snap peas (to taste)
- 1 bunch spring onion (s) or stick leek
- 1 tablespoon olive oil
- 400 ml vegetable stock
- 150 g cream cheese (buttermilk cream cheese)
- 500 g nocchi
- 3 tablespoon parsley, chopped
- Salt and pepper and 1 teaspoon pesto
Print Recipe
Pin Recipe Instructions
- Cut the vegetables into small pieces, halve the sugar snap peas. Heat the oil in a saucepan, add the vegetables and cook for about 4 minutes. Pour in the vegetable stock, add the cream cheese and cook until the vegetables are firm to the bite and the sauce has reduced. Don`t forget the seasoning.
- Fry the gnocchi in a pan without fat and add. You can also let them get hot in water. Serve sprinkled with parsley in both cases.
- 7.3 g fat * 100 g carbs * 12% kcal from fat per person
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