Polenta gnocchi with savoy cabbage and cheese

Vegetarian
Gluten Free
Health score
23%
Polenta gnocchi with savoy cabbage and cheese
45 min.
2
459kcal
17.64%sweetness
100%saltiness
37.51%sourness
40.93%bitterness
56.44%savoriness
47.08%fattiness
0%spiciness

Ingredients

  • 0.3 cup buckwheat flour 
  • tbsp butter 
  • 0.5 lb precooked polenta tube cooked
  •  eggs 
  • 0.5 cup fontina 
  • clove garlic 
  • servings sage 
  • servings salt 
  • 0.5  savoy cabbage 

Equipment

  • bowl
  • pot
  • blender
  • microwave

Directions

  1. Put the cold precooked polenta in a mixer and blend it with the egg until creamy.
  2. Add the buckwheat flour. You will need more or less 1/3 of a cup, but a lot depends on how sticky your polenta.
  3. Add enough flour to get a soft dough that doesn't stick to your hand.Form the gnocchi on a floured surface by rolling out the dough in long logs, more or less as thick as a thumb and then cut them in gnocchi. If you want the gnocchi to look super nice, roll them on a fork to give them the characteristic stripes (I never do).
  4. Place the gnocchi in the fridge while you prepare the sauce.
  5. Cut the savoy cabbage in stripes, wash it and stew it with a bit of water until wilted.
  6. Drain it and sautee it with 1 spoon butter and salt until cooked.Prepare the cheese by dicing it and the rest of the butter by melting it with the sage and the garlic.Cook the gnocchi in salted boiling water in batches. Throw 10-20 gnocchi in the pot of boiling water and fish them out once they start floating.
  7. Drain them and add them to a bowl. Dress with cheese, cabbage and butter and keep layering the ingredients in the bowl until you run out.Do not mix the gnocchi in the bowl, as they are rather soft and would break. If the cheese didn't melt much, you can microwave the bowl for a couple of minutes.
  8. Serve piping hot.

Nutrition Facts

Calories459kcal
Protein16.75%
Fat46.84%
Carbs36.41%

Properties

Glycemic Index
69.5
Glycemic Load
2.44
Inflammation Score
-10
Nutrition Score
29.854347826087%

Flavonoids

Epicatechin
0.6mg
Epicatechin 3-gallate
0.16mg
Apigenin
1.55mg
Luteolin
0.41mg
Kaempferol
1.78mg
Myricetin
0.2mg
Quercetin
1.53mg

Taste

Sweetness:
17.64%
Saltiness:
100%
Sourness:
37.51%
Bitterness:
40.93%
Savoriness:
56.44%
Fattiness:
47.08%
Spiciness:
0%

Nutrients percent of daily need

Calories:458.59kcal
22.93%
Fat:24.94g
38.37%
Saturated Fat:14.52g
90.74%
Carbohydrates:43.62g
14.54%
Net Carbohydrates:34.27g
12.46%
Sugar:6.36g
7.06%
Cholesterol:150.65mg
50.22%
Sodium:648.06mg
28.18%
Protein:20.07g
40.14%
Vitamin K:158.14µg
150.61%
Vitamin C:70.22mg
85.11%
Vitamin A:3060.24IU
61.2%
Folate:204.73µg
51.18%
Manganese:0.87mg
43.59%
Fiber:9.35g
37.4%
Phosphorus:337.83mg
33.78%
Vitamin B6:0.65mg
32.58%
Magnesium:126.86mg
31.72%
Calcium:290.68mg
29.07%
Selenium:18.12µg
25.89%
Copper:0.41mg
20.73%
Potassium:717.83mg
20.51%
Vitamin B1:0.28mg
18.65%
Zinc:2.78mg
18.54%
Vitamin B2:0.29mg
16.86%
Iron:2.39mg
13.27%
Vitamin B12:0.77µg
12.91%
Vitamin B5:1.1mg
11.01%
Vitamin B3:2.19mg
10.93%
Vitamin E:1.12mg
7.47%
Vitamin D:0.64µg
4.25%
Source:Foodista