Polenta gnocchi with savoy cabbage and cheese

Polenta gnocchi with savoy cabbage and cheese

  Ready in : 45 mins

Polenta gnocchi with savoy cabbage and cheese could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For $2.39 per serving, you get a main course that serves 2. One serving contains 459 calories, 20g of protein, and 25g of fat. This recipe is liked by 10 foodies and cooks. This recipe from Foodista requires savoy cabbage, sage, polenta, and egg. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is pretty good. Savoy Cabbage and Potato Soup with grated Leicester Cheese and Greek Yogurt, Savoy Cabbage And Turnips, and Savoy Cabbage With Caraway are very similar to this recipe.

Ingredients

buckwheat flour

buckwheat flour

0.33333334 cup

butter

butter

2 tbsp

polenta

polenta

0.5 lb

egg

egg

1

fontina

fontina

0.5 cup

garlic

garlic

1 clove

sage

sage

2 servings

salt

salt

2 servings

savoy cabbage

savoy cabbage

0.5

Cooking in Steps

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

    polenta

    polenta

    egg

    egg

    blender
    blender
  2. 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.

    buckwheat flour

    buckwheat flour

    polenta

    polenta

  3. 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).

    gnocchi

    gnocchi

    dough

    dough

    all purpose flour

    all purpose flour

    roll

    roll

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

    gnocchi

    gnocchi

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

    savoy cabbage

    savoy cabbage

    water

    water

  6. 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.

    gnocchi

    gnocchi

    butter

    butter

    cheese

    cheese

    garlic

    garlic

    water

    water

    fish

    fish

    sage

    sage

    salt

    salt

    pot
    pot
  7. 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.

    cabbage

    cabbage

    gnocchi

    gnocchi

    butter

    butter

    cheese

    cheese

    microwave
    microwave
    bowl
    bowl
  8. 8
    Serve piping hot.