Forget fancy Valentine’s food!
This is the dinner that actually works: foolproof potato gnocchi with cabbage and mushrooms, made with organic BIOG ingredients and finished with the quickest sauce ever!
Comforting, seasonal, and perfect for two – with good leftovers!
For the gnocchi:
500g BIOG floury potatoes
250g BIOG 550 flour + extra for dusting
2 tsp salt
1 BIOG egg
250g BIOG mushrooms, sliced
1 onion, finely chopped
175g bag BIOG finely sliced cabbage
75ml white wine
1 garlic clove, crushed
40g BIOG butter
150g BIOG Kräider Stoffi
100ml BIOG cream
Chives, to serve
50g BIOG Eislecker Kéis, grated
Serves 4
For the gnocchi:
Peel the potatoes and cut into ½ cm thick slices. Put in a saucepan with cold, unsalted water and bring to the boil. Boil for approximately 7 minutes until soft. Drain and leave to steam for 5 minutes.
Put the flour on the work surface and make a well in the middle. Press the potatoes through a ricer, so that they fall into the into the well. Sprinkle the salt over the potatoes, then make a well in the middle of the potatoes and crack the egg into it.
Break up the egg with your hands and knead everything into a dough. It will feel as if it’s too dry at the beginning, but keep on kneading until you get a smooth dough.
Dust the work surface generously with flour. Cut off a piece of gnocchi dough and roll into a sausage with your hands, making sure the sausage is covered with flour.
Leave the sausages to rest for 5 mins before cutting into 1 cm little gnocchi. Roll the gnocchi in more flour.
Add the gnocchi to a saucepan of boiling salted water. Once the water returns to the boil, cook for a further 5 minutes. Before draining, reserve one cup of cooking water. Set aside.
For the heart-shaped cheese crisps:
Sprinkle the grated cheese in the shape of two hearts onto a baking tray lined with baking paper.
Bake at 200°C for approximately 8 minutes until melted and golden. As soon as they come out of the oven, use the tip of a knife or a chopstick to gently pull down the top centre of each heart to define the shape. Cool until crisp.
For the vegetables:
Heat a wide pan with 20g of butter, add the mushrooms and let them colour properly. Season with salt and pepper, then remove and set aside.
In the same pan, fry the onion with a pinch in 20g of butter for 4 minutes.
Add the cabbage and cook for 5 minutes, then add the white wine and cook until the wine has evaporated.
Add 300ml water and cook, while stirring for 10 more minutes until tender and lightly caramelised.
Stir in the garlic right at the end and fry for another 2 minutes.
Add the mushrooms and the gnocchi, season with black pepper and keep warm.
In a bowl, mix the Kräider Stoffi with 100ml of gnocchi cooking water and the cream to loosen the sauce.
Toss the sauce through the gnocchi.
Plate the gnocchi, sprinkle with chopped chives and serve each portion with a heart-shaped cheese crisp.
