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Italian Parmesan Cabbage Gnocchi: A Traditional Emilia-Romagna Dish with a Twist - Keto Kulinary
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Roasted potatoes in a skillet with parmesan cheese.

☆☆☆☆☆ 0/5

Italian Parmesan Cabbage Gnocchi: A Traditional Emilia-Romagna Dish with a Twist

Summary

This Italian Parmesan Cabbage Gnocchi dish is not only flavorful but also offers a range of health benefits. It is packed with the high fiber content of cabbage, which promotes gut health, and offers wholesome nutrients.

20

Prepation Time

10

Cook Time

- - -

Resting Time

30

Total Time

Course

Cuisine

2

servings Serving

572 kcal

Calories

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This Italian Parmesan Cabbage Gnocchi dish is not only flavorful but also offers a range of health benefits. It is packed with the high fiber content of cabbage, which promotes gut health, and offers wholesome nutrients.

Equipment

  • Oven
  • Pot
  • Skillet

Ingredients
 
 

Main Ingredient

  • 1 whole cabbage cut into wedges
  • 3 cloves roasted garlic
  • 2 cups all-purpose flour
  • 1 cup freshly grated Parmesan cheese
  • 1 tsp salt
  • 2 tbsp olive oil
  • Black pepper to taste

Instructions
 

  • Preheat your oven to 375°F (190°C) to roast the garlic.
  • Place the cabbage wedges on a baking sheet. Drizzle them with 1 tablespoon of olive oil and season with a pinch of salt and black pepper to taste. Roast the cabbage in the preheated oven for about 30-35 minutes or until it becomes tender and slightly caramelized.
  • While the cabbage is roasting, prepare the roasted garlic. Slice off the top of the garlic cloves to expose them, drizzle with a bit of olive oil, wrap in aluminum foil, and roast in the oven alongside the cabbage for about 20-25 minutes or until soft and fragrant. Once roasted, squeeze the roasted garlic out of the cloves and set it aside.
  • Allow the roasted cabbage and garlic to cool slightly, and then chop the cabbage into smaller pieces.
  • In a large mixing bowl, combine the roasted cabbage, roasted garlic, all-purpose flour, freshly grated Parmesan cheese, 1 tsp of salt, and the remaining 1 tablespoon of olive oil.
  • Mix the ingredients together to form a dough. You may need to add a bit of water if the dough is too dry or more flour if it's too sticky.
  • Once the dough is well mixed and has come together, turn it out onto a floured surface and knead it gently for a few minutes until it's smooth.
  • Divide the dough into smaller portions and roll each portion into a long rope, about 1/2 inch in diameter.
  • Cut the ropes into bite-sized pieces, and you can use a fork to create ridges on the gnocchi for a traditional appearance.
  • Bring a large pot of salted water to a boil. Add the gnocchi to the boiling water and cook until they float to the surface, which should take about 2-3 minutes.
  • Once the gnocchi float to the surface, remove them with a slotted spoon and transfer them to a frying pan.
  • Saute the gnocchi in olive oil until they are browned.
  • You can serve the Italian Parmesan Cabbage Gnocchi with your favorite sauce, such as a simple tomato sauce or a sage butter sauce, and top with additional grated Parmesan cheese.
Roasted potatoes in a skillet with parmesan cheese.

Nutrition Per Serving

572

Calories

70

Carbohydrates

20

Protein

25

Fat

10

Saturated Fat

Polyunsaturated Fat

Monounsaturated Fat

Trans Fat

90

Cholesterol

1200

Sodium

350

Potassium

7

Fiber

8

Sugar

600

Vitamin A

85

Vitamin C

320

Calcium

5

Iron

Polyunsaturated Fat

Monounsaturated Fat

Pairing Suggestions

This dish originates from the heart of Italy, the region of Emilia-Romagna, known for its rich gastronomic tradition. It offers a unique twist on the traditional gnocchi, incorporating the earthy sweetness of roasted garlic, the savory richness of Parmesan cheese, and the delightful addition of roasted cabbage. It’s a culinary journey that combines tradition and innovation, resulting in a flavorful and satisfying meal that will transport your taste buds straight to Italy’s culinary paradise. Buon appetito!

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Special Tip

Ensure that you don't overcrowd the pot while boiling the gnocchi. If there are too many in the pot at once, they can become sticky and clump together. Boiling them in batches can help prevent this.

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