Gnocchi with Corned Beef and Cabbage
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 570
- Total Fat
- 27 grams
- Saturated Fat
- 11 grams
- Cholesterol
- 75 milligrams
- Sodium
- 1475 milligrams
- Carbohydrates
- 65 grams
- Dietary Fiber
- 7 grams
- Protein
- 20 grams
- Sugar
- 6 grams
- Total: 30 min
- Active: 30 min
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.