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 870kcal
Ingredients
- 1 Medium Sweetheart (Hispi) Cabbage 300g or 11oz (prepared weight)
- 6 Large Sage Leaves
- 500 g Packet of Gnocchi 18oz
- 50 g Butter 3 tablespoon + 1 teaspoon
- 50 g Walnut Halves ⅓ Cup
- 1 tablespoon Fennel Seeds
- 75 ml Dry Vermouth ⅓ Cup
- 2 tablespoon Balsamic Vinegar
- ¼ teaspoon Black Pepper
- ½ teaspoon Salt
- 10 g Parmesan Shavings 2 tablespoon
Instructions
- Cut the cabbage into quarters, remove and discard the tough central "stalk", and finely shred the cabbage leaves.
- Finely shred the sage leaves.
- Heat a 25cm or 10" frying pan over a high heat, and when it is hot, pour in the Vermouth, then add the cabbage, sage, half of the salt and all of the black pepper, toss to combine and add a lid.Reduce the temperature to low and cook whilst you work in the second pan.
- Heat a 28cm or 11" frying pan over a medium-high heat and add the butter.When the butter has melted and begins to foam, add the gnocchi, walnut halves, fennel seeds and remaining salt, then fry until lightly golden; this should take 4-5 minutes.
- Pour in the balsamic vinegar and cook for 60 seconds, stirring and tossing constantly.
- Transfer the cabbage, sage and Vermouth mixture to the gnocchi and toss to combine for 30-60 seconds.
- Serve with the Parmesan shavings.
Video
Nutrition
Serving: 1 | Calories: 870kcal | Carbohydrates: 106g | Protein: 18g | Fat: 40g | Saturated Fat: 16g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 57mg | Sodium: 1994mg | Potassium: 445mg | Fiber: 12g | Sugar: 9g | Vitamin A: 820IU | Vitamin C: 56mg | Calcium: 241mg | Iron: 11mg
