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🍽️ Dumplings with Fresh Spring Vegetables

575 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Fill a large pot with about 4 liters of water and add salt. Heat the water until it boils vigorously.
  2. 2. Wash the spring onions thoroughly and pat them dry with a kitchen towel. Slice them into thin rings.
  3. 3. Peel the carrots and trim the ends. Halve them lengthwise and cut them diagonally into thin strips.
  4. 4. Peel the kohlrabi. Cut it in half and then slice these halves into thin pieces. Cut the slices further into thin strips.
  5. 5. Rinse the lemon. Grate about 1 teaspoon of zest. Cut the lemon in half and squeeze out the juice.
  6. 6. Add the gnocchi to the boiling salted water. Cook them for about 3 minutes until they float to the surface. Then drain them in a sieve.
  7. 7. Heat 2 tablespoons of oil and 1 tablespoon of butter in a pan over medium heat.
  8. 8. Sauté the carrot and kohlrabi strips in the pan for about 5 minutes, stirring occasionally.
  9. 9. Add the spring onions to the vegetables in the pan. Sauté them for about 2 minutes.
  10. 10. Season the vegetables with salt, pepper, a pinch of sugar, and a little lemon juice.
  11. 11. Add the drained gnocchi and 1 tablespoon of butter to the pan. Continue to sauté everything for about 3 minutes.
  12. 12. Serve the gnocchi with the vegetables on plates. Sprinkle them with the lemon zest and pumpkin seeds.

Nutrition per serving