Vegetable Gnocchi
For the vegetable gnocchi, wash and peel the celery and carrots, cut into 5 mm cubes and cook in lightly salted tap water until al dente. Strain, cool, drain and add defrosted peas and corn. Pluck and chop parsley. Mix sour cream with parsley, egg yolk, salt, pepper and grated nutmeg. Add flour and vegetables. … Read more