Gnocchi

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.

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.

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.

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.

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!