Purple cabbage gnocchi are tasty and visually appealing, with their lilac color instantly bringing joy. They are made with only three simple ingredients but are absolutely delicious.
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- Difficulty: Easy
- Cost: Economical
- Rest time: 20 Minutes
- Preparation time: 30 Minutes
- Portions: 4 servings
- Cooking methods: Boiling
- Cuisine: Italian
- Seasonality: Fall, Winter
- Energy 221.90 (Kcal)
- Carbohydrates 46.62 (g) of which sugars 2.22 (g)
- Proteins 8.64 (g)
- Fat 1.37 (g) of which saturated 0.38 (g)of which unsaturated 0.56 (g)
- Fibers 2.15 (g)
- Sodium 285.39 (mg)
Indicative values for a portion of 100 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 11.3 oz purple cabbage (lightly sautéed)
- 2.75 cups all-purpose flour
- 1 egg
- 1 tsp fine salt
- to taste semolina flour
Tools
- 1 Immersion Blender
- 1 Cutting Board
- 1 Spatula
Preparation of Purple Cabbage Gnocchi
Blend the purple cabbage (cut into strips and previously cooked in a pan for 5/7 minutes with a pinch of salt and completely cooled) and pour it into a bowl.
Add an egg, the salt, and begin to mix everything together with the help of a spatula.
Gradually add the flour, mixing with the spatula, and when the dough becomes firmer, work it with your hands.
Once you have a soft but not sticky dough, let it rest for about 5 minutes. Meanwhile, dust a cutting board or your work surface with semolina flour.
Now take the purple cabbage gnocchi dough and cut it into chunks that you will roll into logs.
Cut these logs into gnocchi of your desired size, I usually make them about 0.6 inches or so…
Place the gnocchi on the floured cutting board and sprinkle them with another light layer of semolina. Let them rest for 15/20 minutes or until you have set the water to boil, waited for it to boil, and then added them to salted water.
And voila… now the purple cabbage gnocchi are ready to be tossed in your favorite sauce.
Useful Tips
I suggest adding the flour gradually because depending on the moisture in the cabbage, you may need less or slightly more. Adjust by feel.
If you have time, once the gnocchi are prepared, let them rest for at least 30 minutes before dropping them into water for cooking.
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