Cabbage gnocchi with walnuts, fennel seeds and balsamic vinegar, a quick and simple vegetarian dinner that is both delicious and hearty.
This quick and simple 15 minute vegetarian dish makes the most of autumnal ingredients and some store cupboard favourites.
Quick Vegetarian 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.
In many ways this gnocchi recipe is a partner recipe to my savoy cabbage pasta recipe.
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.
Frequently Asked Questions
Can I use homemade gnocchi?
What is the best store bought gnocchi to use?
I personally am not fond of the “shelf stable” gnocchi that you buy in vacuum packed “bricks” in the supermarket. I would usually buy them from the refrigerated aisle.
Can I use other types of cabbage?
Yes, this works with white cabbage and hispi cabbage really well.
Can I use other types of nut?
Yes, I have substituted walnuts with pecans and hazelnuts and both work really well.
Can I use oil instead of butter?
You can but you do get a very different flavour. I would use alight olive oil or even a mix of olive oil and groundnut oil.
More often than not this cabbage gnocchi dish forms a quick vegetarian one bowl dinner for me.
Although I will often serve it with a little garlic bread, because, well it’s garlic bread and any excuse is a good one.
But it also works really well as a side dish too!
It is superb with pork, it owuld work wonderfully with my pork chops with pear, and if you sub the balsamic vinegar with cider vinegar the sauce works really well as well.
Even a simply roasted chicken breast is great with this simple gnocchi recipe.
This quick cabbage and walnut gnocchi recipe uses store cupboard favourites to rustle up an insanely tasty 15-minute vegetarian meal.
- 400g (14 oz) Potato Gnocchi
- 50g (3 Tbsp + 1 Tsp) Butter
- 250g (8-10 Outer Leaves) Savoy Cabbage
- 50g (⅓ Cup) Walnuts
- 1 Tbsp Fennel Seeds
- ¼ Tsp Black Pepper to taste
- 1 Tbsp Balsamic Vinegar
- 10g (2 Tbsp) Parmesan Shavings
- Salt for Boiling Gnocchi (1 Tbsp for every 4 litres of water)
- Finely shred the cabbage.
- Bring a saucepan of generously salted water to the boil.
- Whilst the water comes to the boil heat a large wide-based frying pan over a medium-high heat.
- Add the butter to the frying pan and as soon as it begins to foam add the walnuts and fennel seeds and toast for 2-3 minutes stirring to prevent anything from burning.
- Add the cabbage and black pepper to the frying pan, then cover with a lid, and cook for 4 or 5 minutes.
- Throw the gnocchi to the pan of boiling water and cook until it begins to float which should take 2-3 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: 813Total Fat: 41gSaturated Fat: 16gTrans Fat: 1gUnsaturated Fat: 22gCholesterol: 117mgSodium: 314mgCarbohydrates: 96gFiber: 10gSugar: 3gProtein: 20g
Calorific details are provided by a third-party application and are to be used as indicative figures only.