CABBAGE AND GNOCCHI
This is a Polish comfort food with an Italian flare. Haluski (cabbage and noodles) is a popular budget-friendly Polish dish. I had some cabbage in the fridge and some gnocchi in my pantry so I decided to stir up some fun. I loved the way it turned out. Sprinkled with Parmesan cheese, it is even more savory and delish.
Provided by Fancy Nancy
Categories Side Dish
Time 32m
Yield 6
Number Of Ingredients 9
Steps:
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
- Melt 2 tablespoons butter and olive oil in a Dutch oven over medium-high heat. Add onion; saute until softened, about 5 minutes. Stir in cabbage, garlic, and red pepper flakes. Season with salt and pepper. Cook and stir until cabbage is translucent but still crunchy, 5 to 7 minutes.
- Toss cooked gnocchi into the cabbage until combined. Sprinkle Parmesan cheese on top.
Nutrition Facts : Calories 282.7 calories, Carbohydrate 28.6 g, Cholesterol 34.8 mg, Fat 17.8 g, Fiber 6.3 g, Protein 5.1 g, SaturatedFat 8.9 g, Sodium 179.6 mg, Sugar 7.9 g
GNOCCHI WITH CORNED BEEF AND CABBAGE
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Bring a large pot of salted water to a boil. Melt 2 tablespoons butter with the olive oil in another large pot or Dutch oven over medium-high heat. Add the carrots, onion, thyme and a big pinch of salt to the hot oil. Cook, stirring occasionally, until the vegetables start softening, about 4 minutes. Add the cabbage, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the cabbage is tender, about 5 minutes.
- Add the gnocchi to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain the gnocchi and add to the cabbage mixture. Add 3/4 cup of the reserved cooking water, the corned beef, mustard and remaining 2 tablespoons butter. Reduce the heat to medium and cook, stirring, until everything is coated, 1 to 2 minutes, adding the remaining 1/4 cup cooking water as needed; season with salt and pepper.
- Divide the gnocchi among shallow bowls. Top with the chives.
Nutrition Facts : Calories 570, Fat 27 grams, SaturatedFat 11 grams, Cholesterol 75 milligrams, Sodium 1475 milligrams, Carbohydrate 65 grams, Fiber 7 grams, Protein 20 grams, Sugar 6 grams
GNOCCHI WITH SAUSAGE AND CABBAGE
Hearty gnocchi and Italian sausage make this a satisfying dish on a cold day. The unsung hero, however, is the humble green cabbage, which gets cooked until it's soft and sweet.
Provided by Food Network Kitchen
Categories main-dish
Time 35m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 350˚ F. Spread the walnuts on a baking sheet and bake until toasted, about 10 minutes. Finely chop.
- Bring a large pot of salted water to a boil. Meanwhile, heat 1 tablespoon butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until well browned, 4 to 5 minutes. Remove the sausage to a bowl.
- Add 1 more tablespoon butter to the skillet. Add the onion and cabbage and cook, stirring, until the cabbage is wilted, about 5 minutes; season with salt and pepper. Add 1 cup hot water (from the pot) and cover the skillet. Reduce the heat to medium and simmer until the cabbage is tender, about 5 minutes. Uncover, increase the heat to medium high and cook until the skillet is dry, 2 to 3 minutes. Stir in the sausage to reheat, about 1 minute. Keep warm on low heat.
- Meanwhile, add the gnocchi to the boiling water and cook as the label directs. Using a slotted spoon, transfer the gnocchi directly to the skillet; add 1 cup cooking water and the remaining 1 tablespoon butter. Increase the heat to medium high and simmer until the sauce is thickened, 2 to 3 minutes, adding more cooking water as needed to loosen.
- Divide the gnocchi among bowls. Top with the chopped walnuts, Parmesan and parsley.
Nutrition Facts : Calories 630, Fat 36 grams, SaturatedFat 14 grams, Cholesterol 148 milligrams, Sodium 1492 milligrams, Carbohydrate 58 grams, Fiber 7 grams, Protein 19 grams, Sugar 2 grams
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