Total Steps
8
Ingredients
9
Tools Needed
6
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An Italian cooking in the MidwestIngredients
- 1/2 pounds cooked polenta
- 1 egg
- 1/3 cup buckwheat flour
- 1/2 small savoy cabbage
- 1/2 cup diced melting cheese
- 2 tablespoons butter
- 1 clove garlic
- sage
- salt
Instructions
Step 1
Blend the cold precooked polenta with the egg in a mixer until creamy.
Step 2
Gradually add buckwheat flour, starting with 1/3 cup, until you achieve a soft dough that no longer sticks to your hands.
Step 3
On a floured surface, roll the dough into long logs, about as thick as a thumb, then cut them into gnocchi. (Optional: Roll gnocchi on a fork for characteristic stripes). Place the gnocchi in the fridge to chill while preparing the sauce.
Step 4
Cut the savoy cabbage into strips, wash, and stew with a bit of water until wilted. Drain, then sauté with 1 tablespoon butter and salt until fully cooked.
Step 5
Dice the melting cheese. Melt the remaining 1 tablespoon butter with sage and garlic.
Step 6
Cook the gnocchi in batches in salted boiling water. Add 10-20 gnocchi to the pot and remove them with a slotted spoon once they float to the surface. Drain and transfer to a serving bowl. Layer the cooked gnocchi with diced cheese, sautéed cabbage, and the sage-garlic butter.
Step 7
Do not mix the gnocchi in the bowl to prevent them from breaking due to their softness. If the cheese hasn't melted sufficiently, microwave the bowl for a couple of minutes.
Step 8
Serve piping hot.