Gnocchi with Sausage and Cabbage
- Level: Easy
- Yield: 4 servings
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- Nutritional Analysis
- Per Serving
- Calories
- 630
- Total Fat
- 36 grams
- Saturated Fat
- 14 grams
- Cholesterol
- 148 milligrams
- Sodium
- 1492 milligrams
- Carbohydrates
- 58 grams
- Dietary Fiber
- 7 grams
- Protein
- 19 grams
- Sugar
- 2 grams
- Total: 35 min
- Active: 35 min
Ingredients
1/3 cup walnuts
Kosher salt
3 tablespoons unsalted butter
8 ounces mild Italian sausage, casings removed
1 small onion, chopped
1/2 small head green cabbage, cut into bite-size pieces (6 cups)
Freshly ground pepper
1 17.5-ounce package potato gnocchi
1/3 cup grated Parmesan cheese
1/4 cup fresh parsley, roughly chopped
Directions
- Preheat the oven to 350˚ F. Spread the walnuts on a baking sheet and bake until toasted, about 10 minutes. Finely chop.
- Bring a large pot of salted water to a boil. Meanwhile, heat 1 tablespoon butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until well browned, 4 to 5 minutes. Remove the sausage to a bowl.
- Add 1 more tablespoon butter to the skillet. Add the onion and cabbage and cook, stirring, until the cabbage is wilted, about 5 minutes; season with salt and pepper. Add 1 cup hot water (from the pot) and cover the skillet. Reduce the heat to medium and simmer until the cabbage is tender, about 5 minutes. Uncover, increase the heat to medium high and cook until the skillet is dry, 2 to 3 minutes. Stir in the sausage to reheat, about 1 minute. Keep warm on low heat.
- Meanwhile, add the gnocchi to the boiling water and cook as the label directs. Using a slotted spoon, transfer the gnocchi directly to the skillet; add 1 cup cooking water and the remaining 1 tablespoon butter. Increase the heat to medium high and simmer until the sauce is thickened, 2 to 3 minutes, adding more cooking water as needed to loosen.
- Divide the gnocchi among bowls. Top with the chopped walnuts, Parmesan and parsley.