with Sausage and Savoy Cabbage
Gnocchi is a special type of pasta (typically made from potato, flour, and egg) that dates way back to the 1300s and can be found throughout the many regions of Italy. The small ridges on the gnocchi will help the slightly spicy sauce of this flavorful dish adhere to the pasta. Furthermore, we’ve included Savoy cabbage, which has a more mild and earthy flavor than its cousin, the regular green cabbage. Enjoy!
- 8 Ounces Potato Gnocchi
- 8 Ounces Sweet Italian Sausage
- 1 Red Onion
- 1/4 Head Savoy Cabbage
- 1/4 Teaspoon Chili Flakes
- 3 Cloves Garlic
- 1 Tablespoon Red Wine Vinegar
Put a large pot of salted water on the stove to boil. Halve and thinly slice the red onion (if your onion is very large, you might not need to use the whole thing). Next, thinly slice the garlic. Then, slice the cabbage and set aside. Lastly, remove the casings from the sausage.
Heat a pan to high heat and drizzle with a little olive oil. Then, add the sausage and break up with a spoon or spatula. Cook for 5-6 minutes, or until brown.
Once the sausage is browned, add the chili flakes, onion, and garlic and to the pan. Sauté for 4-5 minutes, then add the cabbage. Cook the mixture down until the cabbage is wilted. Add salt and pepper to taste. Next, stir in the red wine vinegar.
Add the gnocchi to the pot of boiling water as the cabbage wilts. Boil for about 5 minutes, or until they float to the top.
Add the gnocchi to the cabbage and sausage mixture with a couple tablespoons of reserved pasta water to create a sauce. Toss together and serve!