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Polenta gnocchi with savoy cabbage and cheese

 
One serving costs about $2.39

$2.39 per serving

10 people like this recipe

10 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

2 vegetarian,gluten-free,gluten free,lacto ovo vegetarian lunch,main course,main dish,dinner Mediterranean,Italian,Eastern European,European,Greek
spoonacular Score:76%

Spoonacular Score: 76%

 

You can never have too many main course recipes, so give Polenta gnocchi with savoy cabbage and cheese a try. Watching your figure? This gluten free and vegetarian recipe has 459 calories, 20g of protein, and 25g of fat per serving. For $2.39 per serving, this recipe covers 29% of your daily requirements of vitamins and minerals. Head to the store and pick up buckwheat flour, fontina, polenta, and a few other things to make it today. To use up the egg you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. A couple people made this recipe, and 10 would say it hit the spot. This recipe is typical of Mediterranean cuisine. All things considered, we decided this recipe deserves a spoonacular score of 77%. This score is good. Try Savoy Cabbage and Potato Soup with grated Leicester Cheese and Greek Yogurt, Savoy Cabbage with Peppers, and Savoy Cabbage And Turnips for similar recipes.

Ingredients

Servings:
0.33 cups
0.33 cups buckwheat flour
buckwheat flour
2 Tbsps
2 Tbsps butter
butter
0.5 lb
0.5 lb cooked polenta
cooked polenta
1
1  egg
egg
0.5 cups
0.5 cups fontina cheese
fontina cheese
1 clove
1 clove garlic
garlic
some
some sage
sage
some
some salt
salt
0.5
0.5  savoy cabbage
savoy cabbage
0.33 cups buckwheat flour
0.33 cups
buckwheat flour
2 Tbsps butter
2 Tbsps
butter
0.5 lb cooked polenta
0.5 lb
cooked polenta
1  egg
1
egg
0.5 cups fontina cheese
0.5 cups
fontina cheese
1 clove garlic
1 clove
garlic
some sage
some
sage
some salt
some
salt
0.5  savoy cabbage
0.5
savoy cabbage

Equipment

microwave
microwave
bowl
bowl
pot
pot
microwave
microwave
bowl
bowl
pot
pot


Instructions

  1. Put the cold precooked polenta in a mixer and blend it with the egg until creamy.
  2. Add the buckwheat flour. You will need more or less 1/3 of a cup, but a lot depends on how sticky your polenta. Add enough flour to get a soft dough that doesn't stick to your hand.
  3. Form the gnocchi on a floured surface by rolling out the dough in long logs, more or less as thick as a thumb and then cut them in gnocchi. If you want the gnocchi to look super nice, roll them on a fork to give them the characteristic stripes (I never do). Place the gnocchi in the fridge while you prepare the sauce.
  4. Cut the savoy cabbage in stripes, wash it and stew it with a bit of water until wilted. Drain it and sautee it with 1 spoon butter and salt until cooked.
  5. Prepare the cheese by dicing it and the rest of the butter by melting it with the sage and the garlic.
  6. Cook the gnocchi in salted boiling water in batches. Throw 10-20 gnocchi in the pot of boiling water and fish them out once they start floating. Drain them and add them to a bowl. Dress with cheese, cabbage and butter and keep layering the ingredients in the bowl until you run out.
  7. Do not mix the gnocchi in the bowl, as they are rather soft and would break. If the cheese didn't melt much, you can microwave the bowl for a couple of minutes.
  8. Serve piping hot.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.39
Ingredient
⅓ cups buckwheat flour
2 tablespoons butter
½ pounds cooked polenta
1 egg
½ cups fontina cheese
1 clove garlic
½ savoy cabbage
Price
$0.24
$0.24
$1.53
$0.24
$1.17
$0.07
$1.29
$4.78

Tips

Health Tips

  • If you can, choose grassfed butter for a better nutritional profile—more vitamins, a favorable omega 3/6 ratio, etc.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • Butter's incredible flavor has made it an extremely popular cooking fat, but it is important to know that butter has the lowest smoke point of almost any cooking fat. This means butter literally starts to smoke at a lower temperature than most other fats between 250-350 degrees Fahrenheit. So while butter is great for cooking at lower temperatures, you should probably use canola oil, coconut oil, or another oil with a higher smoke point for frying and other high temperature cooking.

Disclaimer

Nutritional Information

Quickview
458 Calories
20g Protein
24g Total Fat
43g Carbs
23% Health Score
Limit These
Calories
458
23%

Fat
24g
38%

  Saturated Fat
14g
91%

Carbohydrates
43g
15%

  Sugar
6g
7%

Cholesterol
150mg
50%

Sodium
658mg
29%

Get Enough Of These
Protein
20g
40%

Vitamin K
158µg
151%

Vitamin C
70mg
85%

Vitamin A
3060IU
61%

Folate
204µg
51%

Manganese
0.87mg
44%

Fiber
9g
37%

Phosphorus
337mg
34%

Vitamin B6
0.65mg
33%

Magnesium
126mg
32%

Calcium
290mg
29%

Selenium
18µg
26%

Copper
0.41mg
21%

Potassium
717mg
21%

Vitamin B1
0.28mg
19%

Zinc
2mg
19%

Vitamin B2
0.29mg
17%

Iron
2mg
13%

Vitamin B12
0.77µg
13%

Vitamin B5
1mg
11%

Vitamin B3
2mg
11%

Vitamin E
1mg
7%

Vitamin D
0.85µg
6%

covered percent of daily need

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