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.

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Serves6
CourseMain meal
Prepare10 mins
Cook30 mins
Total time40 mins

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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

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.

Typical values per serving when made using specific products in recipe