Hearty gnocchi and Italian sausage make this a satisfying dish on a cold day. The unsung hero, however, is the humble green cabbage, which gets cooked until it’s soft and sweet.
| Level: | Easy |
| Total: | 35 min |
| Active: | 35 min |
| Yield: | 4 servings |
Ingredients
- 1/3 cup walnuts
- Kosher salt
- 3 tablespoons unsalted butter
- 8 ounces mild Italian sausage, casings removed
- 1 small onion, chopped
- 1/2 small head green cabbage, cut into bite-size pieces (6 cups)
- Freshly ground pepper
- 1 17.5-ounce package potato gnocchi
- 1/3 cup grated Parmesan cheese
- 1/4 cup fresh parsley, roughly chopped
Instructions
- Preheat the oven to 350˚ F. Spread the walnuts on a baking sheet and bake until toasted, about 10 minutes. Finely chop.
- Bring a large pot of salted water to a boil. Meanwhile, heat 1 tablespoon butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until well browned, 4 to 5 minutes. Remove the sausage to a bowl.
- Add 1 more tablespoon butter to the skillet. Add the onion and cabbage and cook, stirring, until the cabbage is wilted, about 5 minutes; season with salt and pepper. Add 1 cup hot water (from the pot) and cover the skillet. Reduce the heat to medium and simmer until the cabbage is tender, about 5 minutes. Uncover, increase the heat to medium high and cook until the skillet is dry, 2 to 3 minutes. Stir in the sausage to reheat, about 1 minute. Keep warm on low heat.
- Meanwhile, add the gnocchi to the boiling water and cook as the label directs. Using a slotted spoon, transfer the gnocchi directly to the skillet; add 1 cup cooking water and the remaining 1 tablespoon butter. Increase the heat to medium high and simmer until the sauce is thickened, 2 to 3 minutes, adding more cooking water as needed to loosen.
- Divide the gnocchi among bowls. Top with the chopped walnuts, Parmesan and parsley.
Nutrition Facts
| Calories | 630 |
| Total Fat | 36 grams |
| Saturated Fat | 14 grams |
| Cholesterol | 148 milligrams |
| Sodium | 1492 milligrams |
| Carbohydrates | 58 grams |
| Dietary Fiber | 7 grams |
| Protein | 19 grams |
| Sugar | 2 grams |
Reviews
I was surprised at how much I enjoyed this dish. The flavors melded really well together, and although I typically don’t love gnocchi as leftovers, both my husband and I enjoyed this dish even more the next day.
My husband raved about this one and he’s not usually a fan of cabbage or any leafy greens! Will definitely be keeping in rotation at our house. I’ll probably add a little more walnuts next time because they added great texture and flavor.
Everyone loved this!! So good!
An incredibly tasty dish – got nervous with the sausage browning on the bottom of the pan – duh – the hot water simmer with that made the “gravy” – definitely a do over!
Super delicious!!! It makes a lot. Shared it with the neighbors and it was a hit. I definitely will be making this again soon! Very tasty!!
This is delicious!!!! I questioned the use of so much water but it works. The starchy gnocchi water combined with butter makes a nice little sauce. I’m having leftovers for breakfast with a fried egg on top.
This was a very different way for us to prepare Italian sausage. My picky teenager loved it!
Loved this! And the family loved it. And it reheated really well.
This was really good!! Not something I would have typically picked out but I really liked it. A make again!