Skip to main content
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 Less Prep Low Sodium High Fiber Bone Health
SERVINGS
PREP & COOK TIME
40 min
CALORIES
590
FAT
20g
CARBOHYDRATES
88g
PROTEIN
14g

Get Recipes Delivered

INGREDIENTS

  1. 2 tbsp vegan butter
  2. 1 yellow onion, peeled and thinly sliced
  3. 4 oz chopped green cabbage
  4. 1 tsp smoked paprika
  5. 10 oz fresh gnocchi
  6. 0.25 oz fresh dill, fronds chopped (divided)
  7. 1 lemon, juiced (divided)
  8. ¼ cup vegan sour cream
  9. 1 red 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 (cashew), wheat
Tools: Large pot, Large nonstick skillet
SERVINGS
PREP & COOK TIME
40 min
CALORIES
590
FAT
20g
CARBOHYDRATES
88g
PROTEIN
14g

Get Recipes Delivered

INSTRUCTIONS

1
Sauté the cabbage and onions

Bring large pot of salted water to a boil for gnocchi. Melt butter in 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 boiling water and cook until floating, 3 to 4 minutes. Drain and add cooked gnocchi to skillet with cabbage. Cook, stirring occasionally, until gnocchi is browned in places, 4 to 6 minutes. Add just half the dill and season to taste with salt and pepper.

3
Make the dill sour cream

Stir together remaining dill, just half the lemon juice, sour cream, and a pinch of salt in small bowl.

4
Make the salad and serve

Combine apple, baby arugula, remaining lemon juice, 2 tsp olive oil, and a pinch of salt and pepper in small bowl and toss. Divide 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).

SIMILAR RECIPES

signed-out