Cabbage and Walnut Gnocchi Recipe
This quick cabbage and walnut gnocchi recipe uses store cupboard favourites to rustle up an incredibly tasty 15-minute meal.
Servings 2 Servings
Calories 813kcal
Ingredients
- 400 g Potato Gnocchi 14oz
- 50 g Butter 3 tablespoon + 1 teaspoon
- 250 g Savoy Cabbage 8-10 Outer Leaves
- 50 g Walnuts ⅓ Cup
- 1 tablespoon Fennel Seeds
- ¼ teaspoon Black Pepper
- 2 tablespoon Balsamic Vinegar
- 10 g Parmesan Shavings 2 tablespoon
- Salt (for boiling gnocchi plus extra to taste)
Instructions
- Finely shred the cabbage.
- Bring a 20cm or 8" saucepan of generously salted water (1½ teaspoons of salt for a pan this size) to a boil.
- Whilst the water comes to a boil, heat a 30cm or 12" 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 constantly to prevent anything from burning.
- Add the cabbage and black pepper to the frying pan, stir well to combine, then cover with a lid, and cook for 4 or 5 minutes.
- Throw the gnocchi into the pan of boiling water and cook until it begins to float, which should take 2-3 minutes at most.
- Drain the gnocchi and add it 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.
Nutrition
Serving: 1 | Calories: 813kcal | Carbohydrates: 96g | Protein: 20g | Fat: 41g | Saturated Fat: 16g | Polyunsaturated Fat: 22g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 314mg | Fiber: 10g | Sugar: 3g
