Pasta may be seen as the ultimate easy dinner, but this quick gnocchi recipe uses cabbage, walnuts to knock out a simple dinner in just 15 minutes!
A Potato Gnocchi Dinner.
Potato gnocchi really are great at changing up preconceptions of fast mid-week meals.
They can do full-on comfort food like my cheese-laden Gnocchi alla Sorrentina recipe or balsamic mushroom gnocchi bake. But they are also great for using up vegetables and making a quick and light meal.
That is where this recipe lives, it uses up some leftover cabbage leaves and mixes that with store cupboard herbs and a few nuts.
It is insanely quick weighing in at a shade over 10-12 minutes and it is packed full of great autumnal flavours.
Walnuts are a wonderful earthy addition alongside the bright verdant savoy cabbage.
Choosing the Gnocchi.
Like many I use store-bought gnocchi, however, I avoid the “dried” gnocchi in the dried pasta section of the supermarket.
It comes in a vacuum-packed “brick” and I genuinely no idea what they do to them but they are awful. No matter how you cook them they are like bullets.
Please, please, please avoid them like the plague!
Take a look in the refrigerator section of the supermarket instead. Alongside the fresh pasta, you will likely find some fresh(ish) gnocchi.
It is pretty good, takes minutes to cook and has a pretty good texture.
You can also get frozen, I will use it at a push but the texture never seems right. Which is odd as frozen homemade gnocchi is superb!
As a side note, I have also made this recipe using my ricotta cheese gnocchi and it is superb!
Hints and Tips.
This recipe is insanely simple so there are no real cooking hints and tips.
However, it is a recipe for two and as all of us who cook for a smaller family know, cabbage really ain’t made for smaller meals.
I will usually make this quick dinner when I am planning on cooking with savoy cabbage throughout the week.
So I will use the heart of the cabbage to make a take on Bubble & Squeak.
Then the outer leaves are great in this and my bacon and cabbage pasta recipes.
Then the middle leaves will be used in the cabbage and lentils that I serve with my bacon-wrapped pork tenderloin.
This gives a huge variation and ensures as little waste as possible.
One final note, do not be afraid of swapping out the nuts. I have made this with both pecan nuts and hazelnuts and it was delicious!
This quick gnocchi recipe uses store cupboard favourites to rustle up an insanely tasty 15-minute vegetarian meal.
- 400 g Potato Gnocchi
- 50 g Butter
- 250 g Savoy Cabbage
- 50 g Walnuts
- 1 Tbsp Fennel Seeds
- 1 Tsp Dried Thyme
- Black Pepper to taste
- Salt to Taste
- 1 Tbsp Balsamic Vinegar
- 10 g Parmesan Shavings
- Finely shred the cabbage.
- Bring a pan of generously salted water to the boil.
- Whilst the water comes to the boil heat a large wides based pan over a medium-high heat.
- When hot heat add the butter and as soon as it begins to foam add the walnuts and fennel seeds.
- Toast for 2-3 minutes stirring to prevent anything from burning.
- Add the cabbage, black pepper, a pinch of salt and dried thyme to the pan, then cover with a lid, and cook for 4 or 5 minutes.
- Add the gnocchi to the pan of boiling water and cook until it begins to float which should take 3-4 minutes at most.
- Drain the Gnocchi add to the pan with the cabbage.
- Turn the heat up to high and add the balsamic vinegar.
- Toss to coat for 60 seconds and serve with the Parmesan shavings.
Amount Per Serving: Calories: 817Total Fat: 41gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 117mgSodium: 605mgCarbohydrates: 96gFiber: 11gSugar: 3gProtein: 20g
Calorific details are provided by a third-party application and are to be used as indicative figures only.