How do I store this dish in the refrigerator?

Store leftovers in an airtight container in the refrigerator for up to 2 days. It's best to reheat them gently in a pan with a little water to make the sauce smooth again.

Can I freeze this dish?

You can definitely freeze this dish. The best option is to keep the components separate: freeze the uncooked gnocchi separately on a baking sheet before putting them in a bag, and store the spinach sauce in a separate container. The sauce will keep this way for up to two months. Although less ideal, you can also freeze the entire mixed dish. Just keep in mind that the sauce may lose some moisture when thawing, which will affect the texture. For either method, it's best to let the dish thaw slowly in the refrigerator before reheating.

Can I use ready-made gnocchi?

Yes, that's perfectly fine if you want to cook quickly. Preferably choose fresh gnocchi from the refrigerated section for the best texture.

Can I leave out the anchovies?

Yes. The sauce will taste less deep and savory, but it's still delicious. You can also add a little extra Parmesan cheese for extra umami.

Do I have to peel the kohlrabi?

No, that's not necessary if it's fresh and young. Just cut away the fibrous bottom part. Older kohlrabi is best peeled thinly.

Gnocchi with spinach sauce and caramelized kohlrabi

Favorites

55 minutes

•

Medium

This homemade gnocchi is so incredibly enjoyable and yet very achievable! Tijs was even momentarily silent, which is not something we are used to from him! We used his floury potatoes for the gnocchi, super fresh spinach, and then his adorable green and purple kohlrabi straight from the field, seasonal vegetables at their best! Making gnocchi yourself is truly recommended, better than yoga. And then that creamy spinach sauce on top with the cheese and anchovies for that amazing umami flavor. We let the finely chopped kohlrabi caramelize gently so that it could almost be vegetarian bacon! Lots of vegetables, lots of flavor, that's what we love!

A fan of gnocchi, definitely try this vegetarian gnocchi lasagna too!

Meer lezen

Ingredients

What do you need?

Quantity: 4P

For the gnocchi (basic recipe):
gnocchi with sage and tomato sauce

For the spinach sauce:
600 g washed fresh spinach
150 g Parmesan cheese, finely grated
4 anchovy fillets
2 tbsp olive oil
Salt and pepper
A cup of cooking water from the gnocchi

For the caramelized kohlrabi:
2 medium-sized kohlrabi
3 cloves of garlic, finely chopped
2 tbsp olive oil
Salt and pepper

gnocchi with sage and tomato sauce

600 g washed fresh spinach
150 g Parmesan cheese, finely grated
4 anchovy fillets
2 tbsp olive oil
Salt and pepper
A cup of cooking water from the gnocchi

2 medium-sized kohlrabi
3 cloves of garlic, finely chopped
2 tbsp olive oil
Salt and pepper

Make it veggie!

For a completely vegetarian version, leave out the anchovies.
You can replace the umami taste with:
1 extra tablespoon Parmesan cheese
or 1 teaspoon of miso (dissolved in a little warm cooking water)

This way you retain that lovely savoury depth in the sauce.

Preparation method

How do you make this?

Make the gnocchi:
Cook the potatoes in their skins in salted water until done.

Peel them while they are still warm and mash them finely.

Mix with the egg, a pinch of salt, and enough flour to make a soft, non-
sticky dough.

Roll the dough into long sausages and cut into small pieces.

If desired, press ridges into the gnocchi with a fork.

Bring a large pot of salted water to a boil.

Cook the gnocchi until they float to the surface, then they are ready. Scoop them out with
a slotted spoon and reserve some cooking water for the sauce.

Make the Spinach sauce:

Bring water to a boil and poach the spinach briefly until it wilts.

Drain, rinse with cold water if desired, and squeeze out very well.

Chop the spinach coarsely.

Combine the spinach with: the Parmesan cheese, the anchovies, the olive oil, pepper and salt, and a splash of cooking water.

Blend (or 'cut') everything into a smooth, creamy sauce. Add extra
cooking water if needed for the right consistency.

Caramelize the kohlrabi:

Cut off the bottom fibrous piece of the kohlrabi.

The skin can remain on.

Cut into thin slices, then into strips, and finally into small cubes (brunoise).

Heat 2 tablespoons of olive oil in a large pan.

Sauté the finely chopped garlic gently until it starts to smell and turns light brown.

Add the kohlrabi, season with pepper and salt, and let it caramelize slowly over medium-low heat. This takes about 15–20 minutes. Stir regularly to ensure it turns a nice golden brown without burning.

Finishing touches:

Add the cooked gnocchi to the pan with kohlrabi.

Spoon the spinach sauce over it.

Gently but thoroughly mix everything.

Finish with extra Parmesan cheese and a drizzle of olive oil.
Serve immediately.

Tips

Do you have kohlrabi leaves? Blanch them briefly and process them in the
spinach sauce for extra flavour.
After cooking, you can also briefly fry the gnocchi in butter or olive oil for a crispy edge.
You can also add lemon zest to the spinach sauce for a fresh touch.
Be sure to use kohlrabi leaves: they are full of flavor and nutrients.
You can also prepare fresh gnocchi in advance and let it rest in the refrigerator.