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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 side dish,lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:79%

Spoonacular Score: 79%

 

Polenta gnocchi with savoy cabbage and cheese could be just the gluten free and lacto ovo vegetarian recipe you've been looking for. For $2.39 per serving, you get a main course that serves 2. One serving contains 459 calories, 20g of protein, and 25g of fat. This recipe is liked by 10 foodies and cooks. This recipe from Foodista requires savoy cabbage, sage, polenta, and egg. This recipe is typical of Mediterranean cuisine. From preparation to the plate, this recipe takes roughly 45 minutes. Taking all factors into account, this recipe earns a spoonacular score of 76%, which is pretty good. Savoy Cabbage and Potato Soup with grated Leicester Cheese and Greek Yogurt, Savoy Cabbage And Turnips, and Savoy Cabbage With Caraway are very similar to this recipe.

Chianti, Verdicchio, and Trebbiano are my top picks for Gnocchi. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. You could try Cecchi Chianti Classico. Reviewers quite like it with a 4 out of 5 star rating and a price of about 19 dollars per bottle.

Cecchi Chianti Classico

Chianti Classico is the flagship wine of the Cecchi family. The wine is characterized by an intense, ruby red color, which tends towards granite with aging. On the palate, it is harmonized by a dry, full flavor. On the nose, it is full, rich and vinous, characterized by hints of violets.

» Get this wine on Wine.com

Ingredients

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

Equipment

microwave
microwave
blender
blender
bowl
bowl
pot
pot
microwave
microwave
blender
blender
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
1 clove garlic
½ savoy cabbage
Price
$0.24
$0.24
$1.53
$0.24
$1.17
$0.07
$1.29
$4.78

Nutritional Information

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

Fat
24g
38%

  Saturated Fat
14g
91%

Carbohydrates
43g
15%

  Sugar
6g
7%

Cholesterol
150mg
50%

Sodium
648mg
28%

Get Enough Of These
Protein
20g
40%

Vitamin K
158µg
151%

Vitamin C
70mg
85%

Vitamin A
3060IU
61%

Folate
204µg
51%

Manganese
0.88mg
44%

Fiber
9g
37%

Phosphorus
337mg
34%

Vitamin B6
0.65mg
33%

Magnesium
126mg
32%

Calcium
290mg
29%

Copper
0.54mg
27%

Selenium
18µg
26%

Potassium
718mg
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
0.64µg
4%

covered percent of daily need

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