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
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:
- Put the cold precooked polenta in a mixer and blend it with the egg until creamy.
- 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.
- 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.
- 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.
- 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. 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.
- Serve piping hot.
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.
Nutrition Information:
covered percent of daily need
