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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
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.
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.
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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