Gluten-Free Polenta Gnocchi with Savoy Cabbage and Cheese
45
min
459
Calories
25g
Fats
65g
Carbs
20g
Protein
Indulge in the comforting embrace of gluten-free Polenta Gnocchi paired with the sweetness of savoy cabbage and the melty goodness of cheese. A perfect harmony of flavors sure to delight any palate.
Ingredients:
Step 1: Blend Polenta and Egg
Begin by taking your precooked polenta, ensuring it's cold to achieve the right texture. Place it in a blender along with a whole egg. Blend these ingredients until you achieve a creamy consistency. This mixture is the base of your gnocchi, aiming for a smooth and pliable consistency that will hold well when shaped.
Pro Tip: Make sure your polenta is thoroughly chilled for the best results.
Step 2: Incorporate Buckwheat Flour
Gradually add in the buckwheat flour to the polenta and egg mix. The amount of flour needed may vary slightly, but start with 1/3 of a cup. The goal is to achieve a soft dough that doesn't stick to your hands, so adjust the flour accordingly. This step is crucial for ensuring your gnocchi hold their shape while cooking and don't turn mushy.
Pro Tip: Add the flour incrementally to avoid a dry dough.
Step 3: Shape The Gnocchi
Transfer your dough onto a floured surface. Divide and roll the dough into long logs, roughly the thickness of your thumb, and then cut them into small gnocchi pieces. Although rolling them on a fork for that classic gnocchi texture is traditional, it's not necessary if you prefer a simpler shape. Once shaped, place the gnocchi in the fridge to firm up while you work on the sauce, this chilling step helps them maintain their shape during cooking.
Pro Tip: Keep your hands floured to prevent sticking while shaping the gnocchi.
Step 4: Prepare the Savoy Cabbage
Cut your savoy cabbage into stripes and give it a good wash. Then, with just a bit of water, stew the cabbage until it's beautifully wilted. This method softens the cabbage, making it a tender complement to the gnocchi. Once wilted, drain any excess water, and sauté the cabbage with a spoonful of butter and a pinch of salt, until perfectly cooked through. The combination of butter and salt not only cooks the cabbage but also brings out its sweet, mild flavor.
Pro Tip: Stewing the cabbage before sautéing helps to break down its fibers, making it more digestible and flavorful.
Step 5: Cook The Gnocchi
Bring a pot of salted water to a boil and cook your gnocchi in batches - so as not to crowd the pot. Once the gnocchi float to the top, they're done. Remove them with a slotted spoon and set aside. This step ensures each gnocchi is cooked through and has a light, pillowy texture. Boiling in batches allows for even cooking and prevents the gnocchi from sticking together.
Pro Tip: Gnocchi done right will float to the surface, signaling they're ready to be removed.
Step 6: Layer and Serve
In a large bowl, layer your cooked gnocchi with the sautéed cabbage and diced cheese. Intermittent layers of each ingredient ensure every bite is a perfect blend of flavors and textures. If the cheese isn't fully melted by the heat of the gnocchi and cabbage, a quick stint in the microwave can gently melt it, bringing the dish together. Remember, the gnocchi are delicate, so layer gently to maintain their shape.
Pro Tip: Microwave in short bursts to avoid overheating the gnocchi.
