Gnocchi
with Dilly-Fried Cabbage & Apple Arugula Salad
INGREDIENTS
- 2 tbsp vegan butter
- 1 yellow onion, peeled and thinly sliced
- 4 oz chopped green cabbage
- 1 tsp smoked paprika
- 10 oz fresh gnocchi
- 0.25 oz fresh dill, fronds chopped (divided)
- 1 lemon, juiced (divided)
- ¼ cup vegan sour cream
- 1 red apple, thinly sliced
- 2 oz baby arugula
- 2 tsp olive oil*
- Salt and pepper*
- *Not included
- Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
- For full ingredient list, see Nutrition.
INSTRUCTIONS
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.
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.
Stir together remaining dill, just half the lemon juice, sour cream, and a pinch of salt in small bowl.
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).
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