Polenta gnocchi with savoy cabbage and cheese

Polenta gnocchi with savoy cabbage and cheese requires roughly 45 minutes from start to finish. For $2.39 per serving, you get a main course that serves 2. One portion of this dish contains about 20g of protein, 25g of fat, and a total of 459 calories. 10 people have tried and liked this recipe. This recipe is typical of Mediterranean cuisine. It is brought to you by Foodista. It is a good option if you're following a gluten free and lacto ovo vegetarian diet. A mixture of buckwheat flour, savoy cabbage, cooked polenta, and a handful of other ingredients are all it takes to make this recipe so delicious. Overall, this recipe earns a solid spoonacular score of 75%. If you like this recipe, take a look at these similar recipes: Savoy Cabbage and Potato Soup with grated Leicester Cheese and Greek Yogurt, Savoy Cabbage Gratin, and Savoy Cabbage And Turnips.

Servings: 2

Please support us.   Please supports us. Become a Patron!

 

Ingredients:

1/3 cup buckwheat flour

2 tbsp butter

1/2 lb cooked polenta

1 egg

1/2 cup fontina

1 clove garlic

sage

salt

1/2 savoy cabbage

Equipment:

blender

pot

microwave

bowl

Cooking instruction summary:

<ol><li>Put the cold precooked polenta in a mixer and blend it with the egg until creamy.</li><li>Add the buckwheat flour. You will need more or less 1/3 of a cup, but a lot depends on how sticky your polenta. Add enough flour to get a soft dough that doesn't stick to your hand.</li><li>Form the gnocchi on a floured surface by rolling out the dough in long logs, more or less as thick as a thumb and then cut them in gnocchi. If you want the gnocchi to look super nice, roll them on a fork to give them the characteristic stripes (I never do). Place the gnocchi in the fridge while you prepare the sauce.</li><li>Cut the savoy cabbage in stripes, wash it and stew it with a bit of water until wilted. Drain it and sautee it with 1 spoon butter and salt until cooked.</li><li>Prepare the cheese by dicing it and the rest of the butter by melting it with the sage and the garlic.</li><li>Cook the gnocchi in salted boiling water in batches. Throw 10-20 gnocchi in the pot of boiling water and fish them out once they start floating. Drain them and add them to a bowl. Dress with cheese, cabbage and butter and keep layering the ingredients in the bowl until you run out.</li><li>Do not mix the gnocchi in the bowl, as they are rather soft and would break. If the cheese didn't melt much, you can microwave the bowl for a couple of minutes.</li><li>Serve piping hot.</li></ol>

 

Step by step:


1. Put the cold precooked polenta in a mixer and blend it with the egg until creamy.

2. Add the buckwheat flour. You will need more or less 1/3 of a cup, but a lot depends on how sticky your polenta.

3. Add enough flour to get a soft dough that doesn't stick to your hand.Form the gnocchi on a floured surface by rolling out the dough in long logs, more or less as thick as a thumb and then cut them in gnocchi. If you want the gnocchi to look super nice, roll them on a fork to give them the characteristic stripes (I never do).

4. Place the gnocchi in the fridge while you prepare the sauce.

5. Cut the savoy cabbage in stripes, wash it and stew it with a bit of water until wilted.

6. Drain it and sautee it with 1 spoon butter and salt until cooked.Prepare the cheese by dicing it and the rest of the butter by melting it with the sage and the garlic.Cook the gnocchi in salted boiling water in batches. Throw 10-20 gnocchi in the pot of boiling water and fish them out once they start floating.

7. Drain them and add them to a bowl. Dress with cheese, cabbage and butter and keep layering the ingredients in the bowl until you run out.Do not mix the gnocchi in the bowl, as they are rather soft and would break. If the cheese didn't melt much, you can microwave the bowl for a couple of minutes.

8. Serve piping hot.


Suggested for you

Coffee-braised Short Ribs
Chicken Cordon Bleu
Bruschetta Stuffed Potatoes
Moroccan chickpea and lentil stew
Rigatoni With Sweet Sausages In Creamy Tomato Sauce
Stuffed Artichoke Main Dish
Cheesy Chicken and Rice Casserole
Classic French Onion Soup
Fresh Apple Cake With Caramel Sauce
Raw Vegan Chocolate and Raspberry Cake
Support Us

Become a Patron!

Food Trivia

Pound cake got its name from its original recipe, which called for a pound each of butter, eggs, sugar, and flour.

Food Joke

Entered what I ate today into my new fitness app and it just sent an ambulance to my house.

Popular Recipes
Naan

The Novice Chef Blog

Potato-Bacon Torte

Brown Eyed Baker

Chocolate Hazelnut Biscotti

Vegetarian Times

Banana Cream Pie Bars

Taylor Made It Paleo

Baked Turkey Taquitos

Laurens Latest