Buckwheat Gnocchi with Cabbage, Potatoes and Fontina
Buckwheat Gnocchi with Cabbage, Potatoes, and Fontina is a hearty, wintry dish that exceeds expectations. Homemade buckwheat gnocchi, combined with tender potatoes, shredded cabbage/
Ingredients
– 1½ cups ricotta cheese – ⅓ cup finely grated Parmesan cheese – 2 large eggs – 1¼ cups buckwheat flour – 1 cup all-purpose flour, plus more as needed
Ingredients
– 3 garlic cloves, minced – 1½ cups grated fontina cheese – ¼ cup finely grated Parmesan cheese – Kosher salt and freshly ground black pepper – Fresh chives, as needed for serving
Step 1:
Make the Gnocchi: Combine ricotta, Parmesan, and eggs in a bowl. Add buckwheat and all-purpose flours, salt, pepper, and nutmeg. Mix until smooth, adjusting with more flour if sticky. Roll dough into ropes, cut into pieces, and coat with semolina or cornmeal.
Step 2:
Boil potatoes and cabbage until potatoes are fork-tender. Add gnocchi and cook until they float. Reserve 1 cup of pasta water, then drain.
Step 3:
Finish the Dish: In a skillet, sauté garlic in butter. Add drained potatoes, cabbage, and gnocchi. Cook until coated in butter. Add fontina, Parmesan, and reserved pasta water, stirring until creamy.
Step 4:
Season with salt and pepper. Serve immediately, garnished with chives.