Gnocchi with cheese (gruyère, semolina and egg yolks) complete the soup with winter vegetables such as fennel, carrots, celery, cabbage and potatoes. try also this Burger with tilsiter recipe too.

Ingredients

Main course For 4 people

700 g of mixed vegetables, e.g. fennel, carrots, celery and cabbage
200 g of potatoes
1 onion
2 tablespoons of rapeseed oil
1 tablespoon of tomato paste
1.5 l of vegetable broth
a little green leaf of celery or fennel
Dumplings
3 dl of water
salt
70 g of durum wheat semolina
2 egg yolks
50 g of grated gruyère

Freind's kitchen recipes, Roasted potatoes with fried eggs.

How to proceed

Preparation: approx. 45 minutes

For the dumplings, bring the water to a boil with a little salt. Sprinkle in the semolina and cook over medium heat until it thickens. Let it cool down. Incorporate the egg yolks and cheese. Season and let cool.

Cut the vegetables and potatoes into cubes of approx. 1 cm. Chop the onion and fry everything in oil. Add the tomato paste and continue cooking briefly. Add the broth. Add salt to the soup, put the lid on and simmer for approx. 30 minutes.

Bring plenty of salted water to a boil. With wet hands, form balls the size of a walnut with the semolina dough. Let them slide into salted water and leave them immersed for approx. 5 minutes, until they come back to the surface.

Salt the soup, serve it on plates and add the dumplings. Garnish with the chopped celery leaves. You may be interested to read Braised with vegetable sauce recipe/ Vegetable wok with rice and tofu.