Cabbage and Gnocchi recipe

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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

Nutrition Info

282.7 calories
carbohydrate: 28.6 g
cholesterol: 34.8 mg
fat: 17.8 g
fiber: 6.3 g
protein: 5.1 g
saturatedFat: 8.9 g
servingSize: -
sodium: 179.6 mg
sugar: 7.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

  3. Toss cooked gnocchi into the cabbage until combined. Sprinkle Parmesan cheese on top.

Recipe Yield

6 servings

Recipe Note

This is a Polish comfort food with an Italian flare. Haluski (cabbage and noodles) is a popular budget-friendly Polish dish. I had some cabbage in the fridge and some gnocchi in my pantry so I decided to stir up some fun. I loved the way it turned out. Sprinkled with Parmesan cheese, it is even more savory and delish.

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