with Dilly-Fried Cabbage & Apple Arugula Salad
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- 3 tbsp vegan butter
- 1 onion, peeled and thinly sliced
- 4 oz green cabbage
- 1 tsp smoked paprika
- 10 oz fresh gnocchi
- ½ oz fresh dill, fronds picked and chopped (divided)
- 1 lemon, juiced (divided)
- ¼ cup vegan sour cream
- 1 apple, thinly sliced
- 2 oz baby arugula
- 2 tsp olive oil*
- Salt and pepper*
- *Not included
- For full ingredient list, see Nutrition.
Bring a large pot of salted water to a boil for the gnocchi. Melt butter in a large nonstick skillet over medium-high heat. Add onion and cabbage and cook, stirring occasionally, until browned and softened, 6 to 8 minutes. Add paprika and 1 tsp salt, stir, and reduce heat to low. TIP: For the 4-serving meal, use a large saucepan instead of a skillet.
Add gnocchi to boiling water and cook until they float to the surface, 3 to 4 minutes. Drain and add boiled gnocchi to the skillet with cabbage. Cook, stirring occasionally, until gnocchi is browned in places, 4 to 6 minutes. Add just half the dill and a pinch of pepper to the gnocchi. Taste and add salt and pepper as needed.
Add remaining dill, just half the lemon juice, sour cream, and a pinch of salt to a small bowl and stir the dill sour cream.
Add apple, baby arugula, remaining lemon juice, 2 tsp olive oil, and a pinch of salt and pepper to a small bowl and toss. Divide the gnocchi with dilly-fried cabbage between plates and top with dill sour cream. Serve with apple arugula salad. Dig in!