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:

  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. Add enough flour to get a soft dough that doesn't stick to your hand.
  3. 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.
  4. 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.
  5. Prepare the cheese by dicing it and the rest of the butter by melting it with the sage and the garlic.
  6. 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.
  7. 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.

 

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:

Quickview
458k Calories
20g Protein
24g Total Fat
43g Carbs
23% Health Score
Limit These
Calories
458k
23%

Fat
24g
38%

  Saturated Fat
14g
91%

Carbohydrates
43g
15%

  Sugar
6g
7%

Cholesterol
150mg
50%

Sodium
658mg
29%

Get Enough Of These
Protein
20g
40%

Vitamin K
158µg
151%

Vitamin C
70mg
85%

Vitamin A
3060IU
61%

Folate
204µg
51%

Manganese
0.87mg
44%

Fiber
9g
37%

Phosphorus
337mg
34%

Vitamin B6
0.65mg
33%

Magnesium
126mg
32%

Calcium
290mg
29%

Selenium
18µg
26%

Copper
0.41mg
21%

Potassium
717mg
21%

Vitamin B1
0.28mg
19%

Zinc
2mg
19%

Vitamin B2
0.29mg
17%

Iron
2mg
13%

Vitamin B12
0.77µg
13%

Vitamin B5
1mg
11%

Vitamin B3
2mg
11%

Vitamin E
1mg
7%

Vitamin D
0.85µg
6%

covered percent of daily need
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