St. Valentine’s day it’s all about love, pink/red and hearts. Nothing makes me happier than a plate of fresh pasta or gnocchi. Especially when you make them with your loved one. It doesn’t really matter if they aren’t beautiful. They just need to be tasty, as they are.

I came up with this recipe by real chance. I wanted to use some purple water for my pizza the other day, and wondering what do do with the cooked cabbage. In the end. I made the best decision: some amazing gnocchi. I asked my hubby to help me out wit the shape, which might be the reason they are not as cute as expected ahahhah nevertheless, they were just amazing.

The most difficult part with gnocchi is to balance the flour, and I have to proudly say I nailed it. Plus, isn’t the colour too cute? I added some lemon juice for turning the red cabbage to pink. No worries, you won’t be able to taste the lemon, but the colour will be just amazing. Of course, you can use any sauce for serving these, and I believe a simple butter and sage dressing would be perfect. I decided to use this cheesy sauce for a savoury kick and it was LIT!

” ‘Daniello, you do not like the bread? Eat! …per favore, have some pasticcio di gnocchi alla boscaiola!’
‘As long as you don’t ask me to repeat the name.’ Dan replied.
Luna Amato chuckled. ‘Charming boy.’
‘Handsome, too.’ Dan said.”
Peter Lerangis

Red Cabbage and Sweet Potatoes Gnocchi with Goat Cheese and Walnuts

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Prep Time 1

Cook Time 15

Course Main Course

Cuisine Italian

Servings 4 people

Equipment

sauce pan
Pot with Salted Boiling Water
oven tray
electric blender
Bowl

Ingredients

250 gr Red Cabbage, chopped
450 gr Sweet Potatoes
350 gr Strong Bread Flour plus extra for dusting
1 Egg Yolk
10 gr Salt
20 gr Grated Parmesan
1 tbdp Lemon Juice

For The Sauce

50 gr Mild Goat Cheese
50 gr Cream Cheese
to taste Walnuts

Instructions

Heat up the oven to 180C. Wrap the potatoes in aluminum foil and cook for about 30-40 minutes (depending on the size) until very tender. Test with a fork before removing from the oven.
In a small pot, warm up some water and boil the chopped cabbage for about 10-15 minutes. Drain and let it cool. You can use the water for other preparations, such as bread or pizza.
Let the potatoes cool a bit, then peel them. In an electric blender, blend the cabbage, adding the egg yolk and some lemon juice. The colour will change to pink. Do not add water but add some potatoes in case it is too difficult to blend the cabbage alone.
Mash the potatoes and add the cabbage mixture. Add the flour and mix well. As any flour is different, add more in case the dough results being too moist.
Once the dough results soft, but not too moist, move to a working table and start making logs with the dough, helping you out with some extra flour. Make logs of 1-2 cm diameter and cut the gnocchi out. Put them aside on a floured plate or baking tray.
Warm up a big pot with hot water and cook the gnocchi, not too much at the time, removing them as soon as they pop up from the water. I usually use a colander and place the cooked gnocchi in a pasta drainer on top of a bowl. Repeat until you cooked all of them.
In the meantime, warm up a frying pan with and warm up the cheeses until melted. Add some spoons of cooking water to make it saucier. Toss the gnocchi in the sauce and mix well. Serve with some crushed walnuts and basil.

Notes

You can freeze the uncooked gnocchi. Place them in a floured plate, aside from each other so that they won’t touch, and place them in the freezer. Once frozen, you can move them to a box or freezer bag. For cooking, just boil them from frozen as normal.

Keyword blue cheese, gnocchi, goatcheese, healthy, red cabbage, sweet potatoes, tasty, whalnut