Gnocchi with cabbage, sausages and fried bread crumbs
6 servings
60 minutes
The sausages can be anything - from different types of meat and varying degrees of smokedness and brightness. But the cabbage should be young - so that its ringing is transferred to the dish. The recipe is taken from the book by Mark Vetri "Cooking Pasta.
1
Bring salted water to a boil in a large pot. Add the cabbage and cook until the leaves are soft (4-5 minutes).
- Salt: to taste
- Early white cabbage: 150 g
2
Place the cabbage on the cutting board. When it cools enough for handling, remove the core and thick tough veins. Finely chop the tender leaves. You should have about 150 grams of chopped cabbage.
3
Soak the bread in a bowl of milk for 5 minutes. Squeeze the bread like a sponge to remove the milk, if necessary squeezing in cheesecloth to extract as much milk as possible.
- Toast bread: 12 pieces
- Milk: 480 ml
4
In a skillet over medium heat, fry the sausage with a clove of garlic until the sausage is cooked through. Transfer to a cutting board and chop finely. Discard the garlic.
- Sausages: 115 g
- Garlic: 1 clove
5
Combine bread, cabbage, sausage, and flour in a bowl and mix with a wooden spoon. If the bread remains in pieces, mash it with the spoon until it turns into a paste. Taste the dough and season with salt and pepper to taste. Stir in the eggs.
- Toast bread: 12 pieces
- Early white cabbage: 150 g
- Sausages: 115 g
- Wheat flour: 115 g
- Salt: to taste
- Ground black pepper: to taste
- Chicken egg: 2 pieces
6
Cover the dough and place it in the refrigerator for 2 to 24 hours.
7
Melt the butter in a saucepan over medium heat. Add the breadcrumbs and cook, stirring occasionally, until golden brown (about 4 to 5 minutes). Remove from heat.
- Butter: 60 g
- Breadcrumbs: 75 g
8
Place pieces of dough about 2.5 cm in a bowl with flour. Carefully take a piece with floured hands (the dough is loose), roll it into a ball, and transfer it to a floured baking sheet with edges. You should get about 50 to 60 gnocchi. Use the gnocchi immediately or loosely cover them and place in the refrigerator for a few hours. They can also be frozen in a single layer, transferred to a ziplock bag, and kept in the freezer for up to 2 weeks. Place the gnocchi in boiling water for cooking directly from the freezer, adding about 30 seconds to the cooking time.
9
Bring salted water to a boil in a large pot. Drop the gnocchi into the boiling water in batches, if necessary, to prevent sticking, and cover the pot to quickly bring the water to a gentle boil. Adjust the heat so that the water is barely boiling.
10
Cook the gnocchi until they are firm to the touch and tender (about 3 to 5 minutes). Squeeze one piece with your fingers—you should feel a slight resistance. If the piece just flattens, cook the gnocchi a little longer.
11
Using a sieve or slotted spoon, remove the gnocchi and let them dry a bit, then place them on warmed plates. Sprinkle each serving with a spoonful of fried breadcrumbs and a small amount of parmesan.
- Breadcrumbs: 75 g
- Grated Parmesan cheese: 75 g