What I really love about Blue Apron is the variety.
Sometimes you get this crazy out of the box (see what I did there?) recipe, and sometimes you get something easy simple and comforting. This weeks box proved that. Macadamia crusted cod and Black Rice are ingredients I don't use often. It was one of my favorite meals but required a few different pots and pans, slicing dicing and a ton of mess.
This gnocchi dish on the other hand, was a simple sorta one pot meal. One pan for the toppings, and a pot for the gnocchi. Everything cooks quick and there is little mess involved. The ingredients were "normal" ingredients you probably already have and the recipe was straight forward and simple. Although it was simple, it was still unique and extremely satisfying. I would have never thought to throw cabbage and vinegar into a dish with gnocchi and sausage.
While this isn't the most beautiful plate of food,
it is still unique, filling, and oh so good.
Blue Apron: Gnocchi with Sausage and Savoy Cabbage
2 Servings
600 calories per serving
INGREDIENTS
8 Ounces Sweet Italian Sausage
3 Cloves Garlic
1 Red Onion
10 Ounces Savoy Cabbage
¼ Teaspoon Crushed Red Pepper Flakes
1 Tablespoon Red Wine Vinegar
8 Ounces Fresh Gnocchi
¼ Cup Grated Parmesan Cheese
1. Prep:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and thinly slice the garlic and onion. Remove and discard the core of the cabbage; thinly slice the leaves. Remove the sausage from the casings and break it into small pieces; discard the casings.
2. Cook the sausage:
In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sausage and cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned.
3. Add the aromatics:
To the pan of sausage, add the onion, garlic and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the onion has softened.
4. Add the cabbage: Add the cabbage to the pan and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the cabbage has wilted. Stir in the red wine vinegar.
5. Cook the gnocchi:
While the cabbage cooks, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or just until the gnocchi float to the top of the pot. Using a slotted spoon or strainer, transfer the cooked gnocchi directly to the pan of cabbage and sausage, reserving the pasta cooking water. Add ½ cup of reserved pasta water and all but a pinch of the Parmesan cheese (save the rest for garnish) to the pan of pasta. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined; season with salt and pepper to taste. (If the sauce seems dry, gradually add up to an additional ¼ cup of reserved pasta water to achieve your desired consistency.)
6. Plate your dish:
Divide the gnocchi and sauce between 2 dishes.
Garnish with the remaining Parmesan cheese.
Enjoy!
3 Cloves Garlic
1 Red Onion
10 Ounces Savoy Cabbage
¼ Teaspoon Crushed Red Pepper Flakes
1 Tablespoon Red Wine Vinegar
8 Ounces Fresh Gnocchi
¼ Cup Grated Parmesan Cheese
1. Prep:
Wash and dry the fresh produce. Heat a large pot of salted water to boiling on high. Peel and thinly slice the garlic and onion. Remove and discard the core of the cabbage; thinly slice the leaves. Remove the sausage from the casings and break it into small pieces; discard the casings.
2. Cook the sausage:
In a large pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the sausage and cook, frequently breaking the meat apart with a spoon, 3 to 5 minutes, or until browned.
3. Add the aromatics:
To the pan of sausage, add the onion, garlic and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be. Season with salt and pepper. Cook, stirring occasionally, 3 to 5 minutes, or until the onion has softened.
4. Add the cabbage: Add the cabbage to the pan and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the cabbage has wilted. Stir in the red wine vinegar.
5. Cook the gnocchi:
While the cabbage cooks, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or just until the gnocchi float to the top of the pot. Using a slotted spoon or strainer, transfer the cooked gnocchi directly to the pan of cabbage and sausage, reserving the pasta cooking water. Add ½ cup of reserved pasta water and all but a pinch of the Parmesan cheese (save the rest for garnish) to the pan of pasta. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined; season with salt and pepper to taste. (If the sauce seems dry, gradually add up to an additional ¼ cup of reserved pasta water to achieve your desired consistency.)
6. Plate your dish:
Divide the gnocchi and sauce between 2 dishes.
Garnish with the remaining Parmesan cheese.
Enjoy!
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