· recipe ·

Sheet-Pan Gnocchi with Kielbasa and Cabbage

Name: Sheet-Pan Gnocchi with Kielbasa and Cabbage
Prep time: 50 min
Cook time: 80 min
Total time: 130 min
Yield: 6 servings
Ingredients: 1 lb 10 oz Russet potatoes; 1 1/2 cups All-purpose flour; 1 Egg yolk; 2 1/2 tsp Fine table salt; 2 Tbsp Extra-virgin olive oil; 2 Tbsp Unsalted butter; 1 1/2 Tbsp Honey; 2 Tbsp Whole-grain mustard; 1/2 tsp Ground black pepper; 14 oz Fully cooked smoked kielbasa; 1 1/4 lb Green cabbage; 1 medium Red onion; 1/2 oz Fresh dill

Cabbage's crisp edges and softer center bring two textures to a roasted supper. Whole-grain mustard adds acidity as well as little pops of texture.

type: Potato · Baked
sauce: Mustard · Sausage · Vegetables

Sheet-Pan Gnocchi with Kielbasa and Cabbage

Time and servings

Prep: 50 min
Cook: 80 min
Total: 130 min
Servings: 6

Nutrition per serving

Calories: about 520
Protein: 14 g
Fat: 30 g
Carbs: 52 g

Choose boiling or baking
Choose boiling or baking. Boiled potatoes make a softer, moister dough; baked potatoes make a drier dough that usually needs less flour. To boil, put the whole unpeeled potatoes in cold water, bring to a simmer, and cook for 25 to 35 minutes, until a thin knife slides easily into the center; then drain. To bake instead, pierce them and bake at 425°F220°C for 45 to 60 minutes, until tender.
Mash the potatoes
Peel the potatoes while they are warm. Pass them through a potato ricer, or mash them with a potato masher until no lumps remain. Spread the potato out briefly to let the steam escape.
Mix the dough
Mix the warm potato with the egg yolk, 1/2 tsp3 g of the salt, and 1 cup120 g of the flour. Fold gently until no dry flour remains. If the dough is too sticky to roll, add more of the listed flour a spoonful at a time. Stop when it is soft and slightly tacky; you may not need all the flour.
Roll and cut the dough
Divide the dough and roll each portion into a rope about 3/4 inch2 cm thick on a lightly floured surface. Cut the ropes into 3/4 inch2 cm pieces.
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.
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Start the cabbage
Cut the cabbage into broad ribbons and the red onion into wedges. Toss them with the olive oil and black pepper on a rimmed baking sheet. Roast at 425°F220°C until the cabbage begins to brown, about 12 minutes.
Heat the cooking water
During the last 10 minutes of roasting the cabbage, bring 3 quarts3 liters of water with 1 1/2 tsp9 g of the salt to a gentle boil.
Mix the glaze
While the cabbage roasts and the water heats, melt the butter and stir in the honey and whole-grain mustard until smooth. Cut the kielbasa into thick coins and finely cut the dill.
Poach the gnocchi
Lower in the shaped gnocchi, lift them out as soon as they float, and let excess water drain away.
Finish the sheet pan
Add the kielbasa and poached gnocchi to the cabbage. Drizzle with the glaze and turn gently. Roast until the sausage is steaming hot, the gnocchi have golden edges, and the cabbage is tender, about 15 minutes. Finish with dill.