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Gnocchi with caraway and savoy cabbage
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200g smoked bacon lardons
1 tbsp olive oil
1 onion, finely sliced
2 garlic cloves, 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 crème fraîche
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.
This recipe first appeared in Waitrose Kitchen magazine. myWaitrose members can download the Waitrose Kitchen app edition for FREE. Find out more.
Typical values per serving:
This recipe was first published in Thu Jan 01 17:00:35 GMT 2015.