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🍽️ Creamy Kohlrabi with Gnocchi and Crunchy Quinoa

542 kcal · 30 min · 4 servings

Creamy Kohlrabi with Gnocchi and Crunchy Quinoa Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Fill a large pot with about 4 liters of water and add salt. Bring the water to a boil.
  2. 2. Thoroughly wash the spring onions and dry them.
  3. 3. Slice the spring onions into approx. 0.5 cm thick rings. Set the green and white parts aside separately.
  4. 4. Peel the kohlrabi and cut it into coarse cubes.
  5. 5. Wash the parsley and dry it well.
  6. 6. Pluck the parsley leaves from the stems.
  7. 7. Finely chop the parsley leaves.
  8. 8. Melt 1 tbsp of butter in a pan over medium heat.
  9. 9. Add the quinoa to the pan.
  10. 10. Toast the quinoa until golden brown, stirring occasionally, for about 5–8 minutes.
  11. 11. Lightly salt the quinoa.
  12. 12. Remove the quinoa from the pan and set it aside.
  13. 13. Scrape the pan clean.
  14. 14. Add the gnocchi to the boiling salted water.
  15. 15. Parboil the gnocchi for about 3 minutes.
  16. 16. Drain the gnocchi in a colander.
  17. 17. Let the gnocchi drain for a short moment.
  18. 18. Set the gnocchi aside.
  19. 19. Heat 2 tbsp of butter in the pan over medium heat.
  20. 20. Add the kohlrabi cubes and the white parts of the spring onions to the pan.
  21. 21. Season the vegetables with salt and sugar.
  22. 22. Sauté the vegetables, stirring occasionally, for about 4 minutes.
  23. 23. Deglaze the vegetables with cream.
  24. 24. Add the gnocchi and pepper.
  25. 25. Let everything simmer together for approx. 3 minutes.
  26. 26. Add the green parts of the spring onions and the parsley to the vegetables.
  27. 27. Toss the vegetables for about 1 minute.
  28. 28. Season to taste with salt, pepper, and sugar.
  29. 29. Plate the dish.
  30. 30. Sprinkle the crunchy quinoa over the dish.

Nutrition per serving