Wild Garlic Dumplings with Creamed Kohlrabi and Potato Gnocchi

Preparation time about half an hour:

Peel and finely dice the onions. Clean the young onion and cut into oblique coarse strips. Peel kohlrabi thinly and cut into sticks.

Rinse the wild garlic well, drain. Chop two tablespoons of the wild garlic and cut one tablespoon into strips. Peel, core and dice the tomatoes.

Mix the minced meat with egg, red onion, curd cheese and finely chopped wild garlic, season with salt and pepper. Now form small dumplings with a spoon. Cut some cress into small pieces.

Bring the vegetable soup to the boil and cook the meatballs in it.

Then briefly dab on kitchen paper and fry in hot clarified butter all around.

Sauté kohlrabi in hot clarified butter, add spring onions and pour in whipping cream. Season everything together with salt and pepper, reduce a little bit and cook to the point.

Finally, add tomatoes and wild garlic.

Brown the potato dumplings in hot clarified butter.

Serve:

Arrange creamed kohlrabi on flat plate as a bed. Place dumplings on top, add potato dumplings and sprinkle with cress.

491 Kcal – 32 g fat – 32 g egg white – 19 g carbohydrates – 2 Be

Our tip: As an alternative to fresh herbs, you can also use frozen ones – they also have a fresh taste!

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