Gnocchi with caraway and savoy cabbage

Gnocchi with caraway and savoy cabbage

A quick, fuss-free supper making use of a star of the British winter, the savoy cabbage.

4.5 out of 5 stars(2) Rate this recipe
  • Serves6
  • CourseMain meal
  • Prepare10 mins
  • Cook30 mins
  • Total time40 mins

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Ingredients

  • 200g smoked bacon lardons
  • 1 tbsp olive oil
  • 1 onion, finely sliced
  • 2 clove/s garlic, finely chopped
  • 1 tsp caraway seeds
  • 1 large savoy cabbage (about 500g), outer leaves and core discarded, shredded
  • 250ml dry white wine
  • 75g Parmigiano Reggiano
  • 250ml creme fraiche
  • 500g gnocchi

Method

  1. Fry the bacon in the oil for 3-5 minutes, until crisp. Add the onion, garlic and caraway; cook gently for 5 minutes. Add the cabbage and a pinch of salt; fry for 2-3 minutes.

  2. Pour in the wine and bubble until just a little liquid remains. Grate the parmigiano reggiano and stir in 50g, along with the crème fraîche; set aside.

  3. Heat the grill to high. Boil the gnocchi for 3 minutes. Fold into the sauce, with 3 tbsp cooking liquid. Pile into a baking dish, scatter with the remaining cheese and grill until golden.

Nutritional

Typical values per serving when made using specific products in recipe

Energy

2,087kJ/ 500kcals

Fat

30.9g

Saturated Fat

17g

Carbohydrates

39.2g

Sugars

6.1g

Fibre

3.8g

Protein

16.3g

Salt

2g

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