1400 700 vegan dillygnocchi hero hero

Gnocchi

with Dilly-Fried Cabbage & Apple Arugula Salad

dinner

Fruit Leafy Greens Pasta Nut-Free Comfort Foods Seasonal Menu Quick and Easy Winter Recipes Dinner Chef's Choice American Spring Recipes Summer Recipes Hearty Vegetables <600 Calories
SERVINGS
2 2
PREP & COOK TIME
30 min
CALORIES
560
FAT
17g
CARBOHYDRATES
98g
PROTEIN
8g

MAIN INGREDIENTS

  1. 1 onion
  2. ½ oz Fresh dill
  3. 1 lemon
  4. 1 apple
  5. 2 oz baby arugula
  6. 3 tbsp vegan butter
  7. 8 oz shredded cabbage
  8. 10 oz fresh gnocchi
  9. ¼ cup vegan sour cream
  10. 1 tsp smoked paprika
  11. 2 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see nutrition.
Allergens: soy, wheat
Nutrition

TOOLS

  • Large nonstick skillet
  • Large pot

INSTRUCTIONS

1
Prepare the vegetables

Bring a large pot of salted water to a boil for the gnocchi. Peel and thinly slice the onion. Pick the dill fronds from the stem and chop. Halve the lemon. Thinly slice the apple and add to a medium bowl with the arugula.

2
Sauté the cabbage and onions

Place a large nonstick skillet over medium-high heat with the butter. Once melted, add the sliced onion and cabbage and cook, stirring occasionally, until browned and softened, about 5 to 7 minutes. Stir in the smoked paprika and 1 tsp salt, and reduce heat to low while you cook the gnocchi.

3
Cook the gnocchi

Add the gnocchi to the boiling water and cook until they float to the surface, about 3 to 4 minutes. Drain the gnocchi and add to the skillet with the cabbage. Cook, stirring occasionally, until browned in places, about 4 to 6 minutes.

4
Add the dill

Add half of the chopped dill and a pinch of pepper to the gnocchi. Stir, taste, and adjust the seasoning with salt and pepper. In a small bowl, combine the remaining chopped dill, just half the lemon juice, sour cream, and a pinch of salt.

5
Serve

Add the remaining lemon juice, 2 tsp olive oil, and a pinch of salt and pepper to the apple arugula salad. Divide the gnocchi with dilly-fried cabbage between large plates and top with dill sour cream. Serve with apple arugula salad. Bon appétit!