Lazy Pierogi Gnocchi

Bring large pot of salted water to a boil. Add gnocchi and cook until they float, 3 to 5 minutes. Reserve ½ cup pasta water, drain, and set aside.

Heat 1 tbsp olive oil in large nonstick skillet over medium-high heat. Add onion and cabbage and cook, stirring occasionally, until browned and softened, 7 to 9 minutes. Stir just 1 tsp smoked paprika and ¼ tsp salt. (4-servings: use 2 tsp paprika, ½ tsp salt)

Add cooked gnocchi to skillet and cook, tossing occasionally, until browned in places, about 5 to 7 minutes. Off heat, stir reserved pasta water, just half the dill, and ¼ tsp pepper. Season to taste with salt. (4-servings: use ½ tsp pepper)

Stir together remaining dill, sour cream, 1 tsp water, and a pinch of salt in small bowl. Combine arugula, apple, just half the vinegar, 2 tsp olive oil, and a pinch of salt and pepper in medium bowl.

Divide gnocchi and cabbage between large plates. Serve with dilly sour cream and salad. Smacznego!