Cabbage and Gnocchi
A Polish comfort dish with an Italian twist, this rendition of Haluski (cabbage and noodles) combines the flavors of both cuisines. Originating as a budget-friendly Polish favorite, I decided to get creative by incorporating cabbage and gnocchi from my fridge and pantry, respectively. The outcome was delightful, and when sprinkled with Parmesan cheese, it became even more savory and delicious.
Ingredients
- 1 (16 ounce) package gnocchi
- ¼ cup butter, divided, or more as needed
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 head cabbage, shredded
- 1 clove garlic, minced
- 1 pinch red pepper flakes
- salt and ground black pepper to taste
- 1 teaspoon grated Parmesan cheese, or to taste
Instructions
- Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
- Melt 2 tablespoons butter and olive oil in a Dutch oven over medium-high heat. Add onion; saute until softened, about 5 minutes. Stir in cabbage, garlic, and red pepper flakes. Season with salt and pepper. Cook and stir until cabbage is translucent but still crunchy, 5 to 7 minutes.
- Toss cooked gnocchi into the cabbage until combined. Sprinkle Parmesan cheese on top.
Nutrition
Calories: 283kcalCarbohydrates: 29gProtein: 5gFat: 18gSaturated Fat: 9gCholesterol: 35mgSodium: 180mgPotassium: 496mgFiber: 6gSugar: 8gVitamin C: 77mgCalcium: 112mgIron: 2mg
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