🏷️ Category: side dish
🌍 Cuisine: Mediterranean
⭐ Difficulty: Medium
⏱️ Time: 45 min
📝 Introduction
Discover this delightful Mediterranean side dish that combines creamy polenta gnocchi with tender savoy cabbage and melted fontina cheese. Perfect for those seeking gluten-free and lacto-ovo vegetarian options, this recipe offers a satisfying meal for two at just $2.39 per serving. With 459 calories, 20g of protein, and 25g of fat per serving, it's both nutritious and delicious. The soft, handmade gnocchi pairs beautifully with the savory cabbage and rich cheese sauce, creating layers of flavor in every bite. Ready in 45 minutes with medium difficulty, this dish has earned praise from 10 food enthusiasts who appreciate its comforting texture and balanced taste.
🥘 Ingredients
• buckwheat flour0.33333334 cup
• butter2 tbsp
• polenta0.5 lb
• egg1
• fontina0.5 cup
• garlic1 clove
• sage2 servings
• salt2 servings
• savoy cabbage0.5
👨🍳 Cooking Steps
1
Put the cold precooked polenta in a mixer and blend it with the egg until creamy
2
Add the buckwheat flour
3
You will need more or less 1/3 of a cup, but a lot depends on how sticky your polenta
4
Add enough flour to get a soft dough that doesn't stick to your hand
5
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
6
If you want the gnocchi to look super nice, roll them on a fork to give them the characteristic stripes (I never do)
7
Place the gnocchi in the fridge while you prepare the sauce
8
Cut the savoy cabbage in stripes, wash it and stew it with a bit of water until wilted
9
Drain it and sautee it with 1 spoon butter and salt until cooked
10
Prepare the cheese by dicing it and the rest of the butter by melting it with the sage and the garlic
11
Cook the gnocchi in salted boiling water in batches
12
Throw 10-20 gnocchi in the pot of boiling water and fish them out once they start floating
13
Drain them and add them to a bowl
14
Dress with cheese, cabbage and butter and keep layering the ingredients in the bowl until you run out
15
Do not mix the gnocchi in the bowl, as they are rather soft and would break
16
If the cheese didn't melt much, you can microwave the bowl for a couple of minutes
17
Serve piping hot
