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Gnocchi with Dilly-Fried Cabbage & Apple Arugula Salad
2 or 4 Serving Dinner

Gnocchi

with Dilly-Fried Cabbage & Apple Arugula Salad

Tags: Soy-Free, Chef's Choice
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
680
FAT
29g
CARBOHYDRATES
91g
PROTEIN
14g


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INGREDIENTS

  1. 3 tbsp vegan butter
  2. 1 onion, peeled and thinly sliced
  3. 8 oz shredded green cabbage
  4. 1 tsp smoked paprika
  5. 10 oz fresh gnocchi
  6. ½ oz fresh dill, fronds picked and chopped (divided)
  7. 1 lemon, juiced (divided)
  8. ¼ cup vegan sour cream
  9. 1 apple, thinly sliced
  10. 2 oz baby arugula
  11. 2 tsp olive oil*
  12. Salt and pepper*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
Allergens: tree nut (coconut), wheat
Tools: Large pot, Large nonstick skillet
SERVINGS
2 4
PREP & COOK TIME
40 min
CALORIES
680
FAT
29g
CARBOHYDRATES
91g
PROTEIN
14g


Get Recipes Delivered

INSTRUCTIONS

1
Sauté the cabbage and onions

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. (4-serving meal: use 2 tsp salt) TIP: For the 4-serving meal, use a large saucepan instead of a skillet.

2
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 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 necessary.

3
Make the dill sour cream

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.

4
Make the salad and serve

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! (4-serving meal: use 4 tsp olive oil)

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