Buckwheat Gnocchi With Cabbage, Potatoes And Fontina

Buckwheat Gnocchi With Cabbage, Potatoes And Fontina Recipe

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About Buckwheat Gnocchi With Cabbage, Potatoes And Fontina Recipe:

Some dishes are more than the sum of their parts. Case in point: recipe developer erin mcdowells buckwheat gnocchi with cabbage, potatoes and fontina. It might not sound like much on paper, but believe us when we say we want to eat it every day until winter is over.

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  • 40 mins
  • 18 Ingredients
Ingredients
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Ingredients for Buckwheat Gnocchi With Cabbage, Potatoes And Fontina Recipe

  • As required Buckwheat gnocchi
  • 0.92 cup Ricotta Cheese
  • 0.06 cup Finely Grated Parmesan Cheese
  • 0.33 Large eggs
  • 0.46 cup Buckwheat flour
  • 0.17 cup All purpose flour, plus more as needed
  • 0.08 teaspoon Kosher salt
  • 0.08 teaspoon Freshly ground black pepper
  • As required Fresh nutmeg
  • As required Semolina or cornmeal, as needed
  • As required To finish
  • 0.17 pound Russet potatoes, peeled and diced into bite size pieces
  • 2 ounce Cabbage, roughly shredded
  • 0.83 tablespoon Unsalted butter
  • 1/2 Garlic Cloves, Minced
  • 0.92 cup Grated fontina cheese
  • 1/25 cup Finely Grated Parmesan Cheese
  • As required Kosher Salt And Freshly Ground Black Pepper
Nutrition
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
MacroNutrients
  • Carbs
  • Protein
  • Fiber
Fats
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment

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