with Sausage and Savoy Cabbage
Makes: 2 Servings
Calories: About 600 Per Serving
Gnocchi is a special type of pasta (typically made from potato, flour and egg) that dates back to 14th Century Italy. The small ridges on the gnocchi are great for picking up the slightly spicy sauce in this dish, delivering more flavor in every bite. You’ll also be using savoy cabbage, a delicate, earthy variety with crinkly leaves and a delicious crunch. As always with fresh pasta, store it in the refrigerator until just before you’re ready to cook.
Tips & Techniques
Parmesan, or Parmigiano-Reggiano, is a hard cheese from Italy. It's named for the regions that produce it: Parma, Reggia Emilia, Bologna, Modena and Mantova. The name "Parmesan," and any translated form, is a protected designation of origin, meaning that only cheeses produced specifically in this region can be called "Parmesan." We can see why they would want to protect their name. This aged cheese has a distinct, granular texture and a unique, slightly nutty brininess that have made it one of the most popular European cheeses in the world. It's great for adding texture and flavor to pastas, but just as good shaved on top of salads (or eaten alone as a snack).
IngredientsPDF Download a PDF of this recipe
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and thinly slice the garlic and onion. Remove and discard the core of the cabbage; thinly slice the leaves. Remove the sausage from the casings and break it into small pieces; discard the casings.
In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sausage and cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned.
To the pan of sausage, add the onion, garlic and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the onion has softened.
Add the cabbage to the pan and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the cabbage has wilted. Stir in the red wine vinegar.
While the cabbage cooks, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or just until the gnocchi float to the top of the pot. Using a slotted spoon or strainer, transfer the cooked gnocchi directly to the pan of cabbage and sausage, reserving the pasta cooking water. Add ½ cup of reserved pasta water and all but a pinch of the Parmesan cheese (save the rest for garnish) to the pan of pasta. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined; season with salt and pepper to taste. (If the sauce seems dry, gradually add up to an additional ¼ cup of reserved pasta water to achieve your desired consistency.)
Divide the gnocchi and sauce between 2 dishes. Garnish with the remaining Parmesan cheese. Enjoy!