Kohlrabi Gnocchi Casserole with Porcini Mushrooms

Pour lukewarm water over the men’s mushrooms and pull.

Generously remove the peel from the kohlrabi and cut into 4 mm slices, chop slices a little to taste. Cut the spring onions into 5 mm thick slices.

Heat olive oil in a large saucepan. Pour in kohlrabi slices, turning well to coat the other side with the oil. Season with sugar and a tiny bit of salt. When the kohlrabi start to smell, add the onion and the mushrooms, turn to the other side, moisten with a little bit of soaking water and cook with the lid closed at a very moderate temperature for about 15 to 20 minutes. If necessary, add soaking water.

In the meantime, cook the gnocchi in salted water, drain and keep warm.

Add the cream to the kohlrabi and mushroom vegetables, bring to the boil and season. Stir in the gnocchi, warm briefly, stir in the marjoram, season with a little lime juice and serve.

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