Buckwheat Gnocchi with Cabbage, Potatoes, and Fontina

Buckwheat Gnocchi with Cabbage, Potatoes, and Fontina is a rustic, hearty dish that brings together earthy flavors and comforting textures. The gnocchi, made with buckwheat flour, are toothsome and nutty, and they soak up the rich, cheesy sauce perfectly. I love how this recipe feels both cozy and nourishing — it’s my kind of cold-weather comfort food with a gourmet touch.

Why You’ll Love This Recipe

I love this recipe because it’s unique and deeply satisfying. The buckwheat adds a wholesome flavor that makes the gnocchi feel more substantial and flavorful than traditional versions. The cabbage and potatoes give it a rustic, mountain-style heartiness, and the melted Fontina cheese ties it all together into a creamy, melty, savory dish. It’s a great vegetarian meal that tastes like something I’d find in an Italian alpine kitchen.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the Gnocchi:

• buckwheat flour

• all-purpose flour

• russet potatoes

• egg

• salt

For the Sauce:

• green cabbage, thinly sliced

• potatoes, diced small (Yukon Gold or similar)

• butter

• olive oil

• Fontina cheese, shredded

• salt and black pepper

• garlic (optional, for extra flavor)

• fresh sage or thyme (optional, for garnish)

Directions

1. I begin by boiling the potatoes for the gnocchi until they’re fork-tender. I let them cool slightly, then peel and mash them until smooth.

2. I mix the mashed potatoes with the buckwheat flour, all-purpose flour, egg, and salt until a soft dough forms.

3. I divide the dough into small portions, roll them into ropes, and cut them into bite-sized gnocchi. I set them aside on a floured tray.

4. In a large pot, I boil salted water and cook the gnocchi in batches. Once they float, I remove them and set them aside.

5. In a large skillet, I heat butter and olive oil, then sauté the cabbage and diced potatoes until tender and lightly golden. I season with salt and pepper.

6. I add the cooked gnocchi to the skillet and toss to coat.

7. I reduce the heat and stir in the shredded Fontina, letting it melt into a rich, gooey coating over everything.

8. I serve it hot, topped with fresh herbs if I have them on hand.

Servings and Timing

This recipe makes about 4 servings. It takes me roughly 30 minutes to prep and about 30 minutes to cook, so it’s ready in about 1 hour.

Variations

Sometimes I add caramelized onions or sautéed mushrooms for extra depth. If I want a lighter touch, I use less cheese and add a splash of cream instead. When I want a smoky flavor, I use smoked mozzarella . I’ve also replaced cabbage with kale or chard when that’s what I have on hand.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I warm the gnocchi gently in a skillet with a little butter or water to loosen the sauce. I don’t recommend freezing the finished dish, but the uncooked gnocchi freeze well — I just spread them on a baking sheet, freeze until solid, then store them in a zip-top bag for later.

FAQs

Can I make the gnocchi ahead of time?

Yes, I often make the gnocchi earlier in the day and refrigerate them until I’m ready to cook.

Is there a gluten-free option?

Yes, I can use only buckwheat flour and a gluten-free all-purpose blend — just adjust the flour amount until the dough holds together.

What cheese can I use instead of Fontina?

I’ve used Gruyère, provolone, or even mozzarella. Any melty, mild cheese works well.

Can I bake this dish instead of cooking it on the stove?

Yes, I’ve tossed everything together and baked it in a buttered dish for 10–15 minutes at 375°F until bubbly.

How do I prevent the gnocchi from being too dense?

I make sure not to overwork the dough and use just enough flour to keep it from being sticky — less is more for light, tender gnocchi.

Conclusion

Buckwheat Gnocchi with Cabbage, Potatoes, and Fontina is a dish that celebrates rustic, earthy flavors with a comforting, cheesy twist. I love the texture of the buckwheat gnocchi paired with buttery cabbage and soft potatoes, and how the melted Fontina brings it all together. It’s a hearty vegetarian meal that’s perfect for cozy nights and one I always come back to when I want something special, warm, and deeply satisfying.

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