Gnocchi with sausage and cabbage
Votes: 1
Time: 35 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 630, total fat 36 G., saturated fats 14 G., proteins 19 G., carbohydrates 58 G., fiber 7 G., cholesterol 148 mg, sodium 1492 mg, sugar 2 G.
Calories 630, total fat 36 G., saturated fats 14 G., proteins 19 G., carbohydrates 58 G., fiber 7 G., cholesterol 148 mg, sodium 1492 mg, sugar 2 G.
Hearty potato gnocchi and pieces of fried Italian sausage make this dish perfect for a cold day. But its true gem is the humble cabbage. It adds juiciness, a touch of natural sweetness, and a boost of healthy fiber. Top each serving with toasted walnuts, grated Parmesan, and fresh herbs, and enjoy!
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1/3 cup walnuts
- 3 tablespoons unsalted butter
- 220 g raw Italian sausage, casings removed
- 1 small onion, chopped
- Half a small white cabbage, cut into bite-sized pieces (6 cups)
- 1 package (500 g) of potato gnocchi
- 1/3 tbsp. grated parmesan
- 1/4 cup fresh parsley, coarsely chopped
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Recipes with similar ingredients: gnocchi (dumplings), white cabbage, Parmesan cheese, kupaty (fried sausages), walnuts, parsley
Cooking the dish according to the recipe:
- Preheat oven to 175°C. Place walnuts on a baking sheet and toast in the oven for 10 minutes. Chop finely.
- Bring a large saucepan of salted water to a boil. Meanwhile, heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until well browned, 4-5 minutes. Transfer the sausage to a bowl.
- Add another 1 tablespoon of butter to the pan. Add the onion and cabbage and cook, stirring, until the cabbage is wilted, about 5 minutes; season with salt and pepper to taste. Add 1 cup of hot water (from the saucepan) and cover the pan with a lid.
- Reduce heat to medium and cook until the cabbage is tender, about 5 minutes. Remove the lid, increase the heat to medium-high, and cook until the pan is dry, 2-3 minutes. Add the sausage and heat through, about 1 minute. Keep the pan on low heat.
- Meanwhile, add the gnocchi to the boiling water and cook according to package directions. Using a slotted spoon, transfer the gnocchi directly to the pan, add 1 cup of the cooking water and the remaining 1 tablespoon of butter.
- Increase heat to medium and simmer until sauce thickens, 2 to 3 minutes, adding more water as needed to keep sauce pourable.
- Divide the gnocchi among plates. Sprinkle with chopped walnuts, Parmesan cheese, and parsley.
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