· recipe ·
Buckwheat Gnocchi with Cabbage and Fontina
Buckwheat has an earthy flavor that pairs naturally with buttery vegetables and melting cheese. This dough also contains wheat.
Time and servings
- Prep
- 50 min
- Cook
- 95 min
- Total
- 145 min
- Servings
- 4
Nutrition per serving
- Calories
- about 610
- Protein
- 22 g
- Fat
- 30 g
- Carbs
- 68 g
Bake and rice the potatoes
Pierce the potatoes and bake at 425°F220°C until tender. Peel them while warm, pass the flesh through a potato ricer or mash until smooth, and spread it out so surface steam can escape.
Blend the two flours
Whisk the buckwheat flour and all-purpose flour together until the gray-brown buckwheat is evenly distributed. This formula intentionally contains wheat and is not a gluten-free version.
Mix the buckwheat dough
Fold the egg yolk and 1/2 tsp3 g of the salt through the warm potato, then add the flour blend and fold just until cohesive. Rest for 10 minutes before shaping.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Prepare the cabbage and cheese
Core the cabbage and cut it into narrow ribbons. Thinly slice the garlic, pat the sage dry, and grate the Fontina.
Cook the cabbage
Melt half the butter over medium heat, add the cabbage and black pepper, and cook until tender with lightly browned edges. Add the garlic and sage for the final 2 minutes.
Heat the cooking water
When the sauce is nearly ready, bring 3 quarts3 liters of water to a gentle boil and add 1 1/2 tsp9 g of the salt.
Poach the gnocchi
Lower in the shaped gnocchi and lift them out as soon as they float, allowing excess water to drain.
Finish with Fontina
Add the remaining butter and hot gnocchi to the cabbage and fold gently over low heat. Scatter in the Fontina, cover for 2 minutes until it melts, then serve without browning the gnocchi.
