Quick Gnocchi Dinner!

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!

Portrait overhead image of a quick potato gnocchi meal featuring walnuts and cabbage served in a white bowl

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 baked gnocchi recipe. 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.

Portrait image of homemade potato gnocchi served on a board with a grater, eggs and Parmesan cheese

Choosing the Gnocchi.

Whilst I do have a homemade potato gnocchi recipe here on my site I would be lying if I claimed to use it all of the time!

This recipe is all about being quick and easy as a result making them from scratch makes it far less so.

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!

Portrait image of a quick potato gnocchi meal featuring walnuts and cabbage served in a white bowl

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!

Quick Gnocchi Recipe with Cabbage & Walnuts

Quick Gnocchi Recipe with Cabbage & Walnuts

Yield: 2 Servings
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

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


  1. Finely shred the cabbage.
  2. Bring a pan of generously salted water to the boil.
  3. Whilst the water comes to the boil heat a large wides based pan over a medium-high heat.
  4. When hot heat add the butter and as soon as it begins to foam add the walnuts and fennel seeds.
  5. Toast for 2-3 minutes stirring to prevent anything from burning.
  6. 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.
  7. Add the gnocchi to the pan of boiling water and cook until it begins to float which should take 3-4 minutes at most.
  8. Drain the Gnocchi add to the pan with the cabbage.
  9. Turn the heat up to high and add the balsamic vinegar.
  10. Toss to coat for 60 seconds and serve with the Parmesan shavings.
Nutrition Information:
Yield: 2 Serving Size: 1
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.

4 thoughts on this Recipe:

  1. Thanks Tamara, I have learned a little more since I posted this pretty much at the inception of my site… I now have a 5 minute rule, if the food aint photographed in 5 minutes it does not get photographed and I have to make it again, means that peace rules and we eat food when it is at its best.

  2. Thanks Diane, we have a strange climate here in Hungary with blisteringly hot summers and brutally cold winters so double cropping is almost impossible beyond the very quick salad crops, but our brassica crops seem to be doing well although we typically stumble with cauliflower late in the season no matter what we do… Gnocchi certainly needs some starchy spuds to get it nice and light, russets work wonderfully, it is a recipe that needs to be done by feel as all potatoes are different and flours too, so it is just a case of knowing what feels right and then going with it ๐Ÿ™‚

  3. I am sure it will get boring eventually as they usually come from our garden or that of a neighbour ๐Ÿ™‚ For Gnocchi go for something mealy and floury, I use Desiree as the work exceptionally well in our soil but a King Edwards or Idaho would work superbly too, avoid waxy salad type of potatoes.

  4. Ha ha ๐Ÿ™‚ I think many of us grew up with a notion of cabbage that was boiled until it was almost grey and had a slimy texture and made the house smell terribly. This is very fresh, and still retains a little crunch as it is only cooked for minutes and it pretty much steams which means it keeps its beautiful colour… But I am biased as I love cabbage in all it’s forms!

    Thanks for the welcome


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