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Buckwheat Gnocchi with Cabbage, Potatoes, and Fontina

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This Buckwheat Gnocchi with Cabbage, Potatoes, and Fontina is a cozy, alpine-inspired vegetarian dish that brings rustic charm to your dinner table. Made with nutty buckwheat gnocchi, buttery cabbage, tender potatoes, and melty Fontina cheese, this hearty recipe is the ultimate cold-weather comfort food with gourmet flair.

Ingredients

  • For the Gnocchi:
  • 1½ cups buckwheat flour
  • ½ cup all-purpose flour (more as needed)
  • 2 large russet potatoes
  • 1 egg
  • ½ tsp salt
  • For the Sauce:
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 2 cups green cabbage, thinly sliced
  • 1 cup Yukon Gold potatoes, diced small
  • 1 cup Fontina cheese, shredded
  • Salt and freshly ground black pepper, to taste
  • 1 clove garlic, minced (optional)
  • Fresh sage or thyme, for garnish (optional)

Instructions

  1. Make the Gnocchi: Boil russet potatoes until fork-tender. Let cool slightly, peel, and mash. Combine with buckwheat flour, all-purpose flour, egg, and salt until soft dough forms. Roll into ropes and cut into bite-sized gnocchi pieces. Set aside on a floured tray.
  2. Cook the Gnocchi: Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float. Transfer to a plate.
  3. Make the Sauce: In a large skillet, heat butter and olive oil. Add diced Yukon potatoes and sauté for 5–7 minutes. Add cabbage and garlic (if using), season with salt and pepper, and cook until tender and lightly golden.
  4. Assemble: Add cooked gnocchi to skillet and toss gently. Reduce heat to low, stir in Fontina cheese until melted and creamy. Serve hot, garnished with herbs.

Notes

  • Add a splash of cream with the cheese for more richness.
  • Great add-ins: caramelized onions, mushrooms, or kale.
  • Substitute Fontina with smoked mozzarella or Gruyère for variety.
  • Freeze uncooked gnocchi by spreading on a baking sheet, then transferring to bags.
  • Don’t overwork the dough to keep the gnocchi light.

Nutrition

Find it online: https://cookedbymaya.com/buckwheat-gnocchi-with-cabbage-potatoes-and-fontina/