Gnocchi with Dilly-Fried Cabbage & Apple Arugula Salad

Gnocchi

with Dilly-Fried Cabbage & Apple Arugula Salad

dinner

Quick and Easy Root Vegetables Pasta Nuts Lemon Leafy Greens Hearty Vegetables Fruit Coconut Cabbage Arugula Chef's Choice Dinner American Soy-Free Winter Recipes Summer Recipes Spring Recipes Seasonal Menu Comfort Foods
SERVINGS
2
PREP & COOK TIME
30 min
CALORIES
640
FAT
21g
CARBOHYDRATES
103g
PROTEIN
12g

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. 1 tsp smoked paprika
  9. 10 oz fresh gnocchi
  10. ¼ cup vegan sour cream
  11. 2 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. For full ingredient list, see Nutrition
Allergens: tree nut (coconut), 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 and chop the dill fronds. Halve and juice the lemon. Thinly slice the apple. Add sliced apple and baby arugula to a medium bowl.

2
Saute the cabbage and onions

Melt butter in a large nonstick skillet over medium-high heat. Add sliced onion and cabbage and cook, stirring occasionally, until browned and softened, 5 to 7 minutes. Add smoked paprika and 1 tsp salt, stir, and reduce heat to low.

3
Cook the gnocchi

Add gnocchi to the boiling water and cook until they float to the surface, 3 to 4 minutes. Drain, and add boiled gnocchi to the skillet with the cabbage. Cook, stirring occasionally, until browned in places, 4 to 6 minutes. Add just half the chopped dill and a pinch of pepper to the gnocchi.

4
Make the dill sour cream

Taste, and add salt and pepper as necessary. Add remaining chopped dill, just half the lemon juice, sour cream, and a pinch of salt to a small bowl and combine.

5
Serve

Add 2 tsp olive oil, remaining lemon juice, 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. Dig in!