Gnocchi with caraway and savoy cabbage

Name: Gnocchi with caraway and savoy cabbage
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 200 g 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; 250 ml dry white wine; 75 g Parmigiano Reggiano; 250 ml creme fraiche; 500 g gnocchi

A quick, fuss-free supper making use of a star of the British winter, the savoy cabbage.

4.5 out of 5 stars(2) Rate this recipe

Serves6
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

Please note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.

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.