This polenta gnocchi recipe is a delicious and unique twist on traditional Italian gnocchi. Made with precooked polenta and buckwheat flour, these gnocchi have a soft and creamy texture that pairs perfectly with the savory cabbage and cheese sauce. The addition of sage and garlic gives the dish a wonderful aroma and depth of flavor. This recipe is not only vegetarian and gluten-free, but it also offers a good balance of macronutrients, with 16.75% protein, 46.84% fat, and 36.41% carbohydrates. The preparation method is straightforward, and the end result is a comforting and flavorful dish that is perfect for a cozy lunch or main course.
The polenta gnocchi have a beautiful golden color and a soft, pillowy texture. They are easy to make and can be formed by rolling out the dough into long logs and then cutting them into individual gnocchi. The savoy cabbage adds a lovely green color and a mild, slightly sweet flavor to the dish. When paired with the melted fontina cheese, it creates a creamy and indulgent sauce that coats each gnocchi perfectly. The butter, sage, and garlic add a wonderful aroma and depth of flavor to the dish.
This recipe is a great option for those looking for a gluten-free alternative to traditional potato or wheat-based gnocchi. It is also a good source of protein, with 20.07g per serving, and offers a variety of vitamins and minerals, including Vitamin K, Vitamin C, and Manganese. The preparation time is approximately 45 minutes, making it a quick and easy option for a flavorful and nutritious meal.
