mediterranean · side dish

Polenta gnocchi with savoy cabbage and cheese

Name: Polenta gnocchi with savoy cabbage and cheese
Cook time: 45 min
Total time: 45 min
Yield: 2 servings
Cuisine: mediterranean
Ingredients: 1/3 cup buckwheat flour; 2 tbsp butter; 1/2 lb cooked polenta; 1 egg; 1/2 cup fontina; 1 clove garlic; sage; salt; 1/2 savoy cabbage

“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.”

total: 45 min
effort: Easy
serves: 2
ratings: New

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Ingredients

Serves 2

Buckwheat flour⅓ cup
Butter2 tbsp
Polenta½ lb
Egg1
Fontina½ cup
Garlic1 clove
Sage2 servings
Salt2 servings
Savoy cabbage½

The cook hasn’t declared allergens for this recipe. Check every ingredient against your household’s needs.

Nutrition

Not enough data

Too many ingredients are not matched to our nutrition table to give a fair estimate.

How we estimate: we add up the ingredients using the Kenya Food Composition Tables (2018) and USDA FoodData Central, then divide by the servings. It’s an estimate, not a measurement, and not medical advice.

Method preview

8 steps · 45 min

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.
3
Add enough flour to get a soft dough that doesn't stick to your hand.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).

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