This is a Polish comfort food with an Italian flare. Haluski (cabbage and noodles) is a popular budget-friendly Polish dish. I had some cabbage in the fridge and some gnocchi in my pantry so I decided to stir up some fun. I loved the way it turned out. Sprinkled with Parmesan cheese, it is even more savory and delish.
Ingredients
- gnocchi: 1 pack (16 ounce pack)
- butter: 0.25 cup (divided, or more if needed)
- olive oil: 2 Tbsp
- onion: 1 piece (chopped)
- head cabbage: 1 piece (shredded)
- clove garlic: 1 piece (minced)
- pinch red pepper flakes: 1 piece
- salt and ground black pepper: (to taste)
- Parmesan cheese: 1 tsp (to taste, grated)
Metric Conversion
Stages of cooking
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Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes.
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Melt 2 tablespoons butter and olive oil in a Dutch oven over medium-high heat. Add onion; saute until softened, about 5 minutes. Stir in cabbage, garlic, and red pepper flakes. Season with salt and pepper. Cook and stir until cabbage is translucent but still crunchy, 5 to 7 minutes.
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Toss cooked gnocchi into the cabbage until combined. Sprinkle Parmesan cheese on top.
