Name: Gnocchi with Corned Beef and Cabbage
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H30M0.000S
Yield: 4 servings
Ingredients: Kosher salt and freshly ground black pepper; 4 tablespoons unsalted butter; 3 tablespoons extra-virgin olive oil; 2 carrots, chopped; 1 onion, chopped; 1 teaspoon fresh thyme; 1/2 small head Savoy or green cabbage, cored and thinly sliced; 1 17.5-ounce package potato gnocchi; 6 ounces deli-sliced corned beef, cut into 1/2-inch pieces; 1 tablespoon whole-grain mustard; 2 tablespoons minced fresh chives

Directions

Bring a large pot of salted water to a boil. Melt 2 tablespoons butter with the olive oil in another large pot or Dutch oven over medium-high heat. Add the carrots, onion, thyme and a big pinch of salt to the hot oil. Cook, stirring occasionally, until the vegetables start softening, about 4 minutes. Add the cabbage, 1/2 teaspoon salt and a few grinds of pepper. Cook, stirring occasionally, until the cabbage is tender, about 5 minutes.
Add the gnocchi to the boiling water and cook as the label directs. Reserve 1 cup cooking water, then drain the gnocchi and add to the cabbage mixture. Add 3/4 cup of the reserved cooking water, the corned beef, mustard and remaining 2 tablespoons butter. Reduce the heat to medium and cook, stirring, until everything is coated, 1 to 2 minutes, adding the remaining 1/4 cup cooking water as needed; season with salt and pepper.
Divide the gnocchi among shallow bowls. Top with the chives.

Photograph by Ryan Dausch

Gnocchi with Corned Beef and Cabbage

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