Today’s recipe is for preparing a main dish: easy and quick eggless black cabbage gnocchi.
Lately, making gnocchi gives me great satisfaction because they are very easy and quick to make and are highly appreciated at home. This time I used black cabbage, a vegetable I discovered not too long ago but that I greatly appreciated also for its properties, as black cabbage is rich in antioxidants and vitamins that are very good for our body.
Making black cabbage gnocchi is very simple and doesn’t involve the presence of eggs, making them perfect for those who have decided not to consume this food or are intolerant to it.
Once cooked, we can season the black cabbage gnocchi as we like, with a simple tomato sauce, butter and sage, or with a black cabbage pesto.
Additionally, with black cabbage, we can make soups and rice stews, and also use the stems, which are usually discarded, to prepare delicious stems in stracciatella.
Let’s see together, step by step, how to make this recipe.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter
Ingredients for Black Cabbage Gnocchi
- 14.1 oz flour
- 14.1 oz black cabbage (cleaned (approximately double with the stems))
- to taste fine salt
- 1 tbsp grated parmesan cheese
- to taste semolina flour (for dusting)
Tools
- 1 Scale
- 1 Pot
- 1 Pastry Board
- 1 Dough Cutter
Let’s Get Started!
First of all, we need to focus on the black cabbage, from which we will need the puree. Separate the stems from the leaves by simply tearing them apart; they will come off easily. Then, wash them thoroughly and boil them in a pot with water for about eight minutes. If you want to speed up this process, you can chop the black cabbage leaves and boil them for a shorter time. When they are cooked, drain them well and blend them with an immersion blender along with a tablespoon of parmesan.
On a pastry board, pour the flour and form a well, making a hole in the center where we will place the blended black cabbage and a pinch of salt. Then, start kneading until a smooth and homogeneous dough is obtained, soft but easily workable without the addition of more flour. Let the dough rest for a few minutes covered with a bowl or a cloth.
Take a small piece of dough and stretch it to create a sausage about the thickness of a finger. Then, with the help of a dough cutter or knife, cut gnocchetti of about half an inch. After cutting them, dust with semolina flour (or the flour you used for the dough) and place them on a tray. Continue with the rest of the dough.
Once ready, they can be cooked in plenty of salted water for 4 minutes and until they float to the surface. However, before cooking them, take a photo of your eggless black cabbage gnocchi and post it on social media, tagging me (a curly girl who messes up on Instagram and Facebook) and let me know how you will season them.
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The eggless black cabbage gnocchi can be left smooth or can be ridged by simply rolling them over the tines of a fork with your thumb or using a gnocchi cutter.
FAQ
Can I prepare black cabbage gnocchi in advance?
Absolutely, you can prepare them in advance and then freeze them raw by spreading them out in the freezer and once frozen, combine them in a container or bag. Alternatively, you can prepare them, boil them, and store them in the refrigerator tossed with a little oil, then use them by sautéing them in a pan with the chosen seasoning. In this case, they must be used the next day.
