I pulled a container of chicken stock from the freezer and decided to reduce it for the sauce. Then to bulk up the dish, I picked up the one little kohlrabi a farmer at the market gave to me and put some carrots on the cutting board too.
So here's the dish: I reduced 2 cups of chicken stock to about 1/3 cup. I julienned the kohlrabi and 2 carrots and a little onion and sauteed them to soften them up. I transferred the vegetables to the chicken broth reduction and them seared off the gnocchi. When the gnocchi were browned I added 2 handfuls of pea tendrils, some mint, scallions, parsley and the kohlrabi leaves (cut into chiffonade). They wilted right down and I was ready to plate.
The plate: I put the vegetables into the bottom of a soup plate, and topped them with the gnocchi and herb mixture. I drizzled the chicken broth reduction around the gnocchi and then, and this really made the dish shine, I dropped a few drops of Banyuls vinegar over the top. The vinegar really brought the flavors together and took this dish from good to phenomenal.