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.
Cut out large dumplings with a spoon and put them into boiling salted water.
Cook the vegetable dumplings for about 10 minutes on low heat. Remove from water and let drain.
Preparation Tip:
Vegetable gnocchi are suitable as a side dish to vegetable curries or meat stews.
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