Gnocchi with caraway and savoy cabbage

  • Preparation time: 10 minutes
  • Cooking time: 30 minutes
  • Total time: 40 minutes


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

500g gnocchi


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.