Gnocchi in mushroom butter on red cabbage

Name: Gnocchi in mushroom butter on red cabbage
Cook time: 50 min
Total time: 50 min
Yield: 2
Ingredients: 1/2 Red cabbage (approx. 750 g); 1 medium onion; 1 tablespoon (10 g) clarified butter; 1 sour apple; 1/4 l apple juice; 1-2 TABLESPOONS Fruit vinegar; 2 Cloves; 1/2 Cinnamon stick; 1 small bay leaf; 7-10 Tbsp salt, black pepper; 1 TABLESPOON Sugar; 2 tablespoons (25 g) Walnut kernels; 400 g Mushrooms; 1 (400 g) Bag of gnocchi (from the refrigerated shelf); 2 TABLESPOONS butter/margarine

AUTHOR
Benton Mccarty

DIFFICULTY
easy

RATING

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Servings: 2

1/2 Red cabbage (approx. 750 g)
1 medium onion
1 tablespoon (10 g) clarified butter
1 sour apple
1/4 l apple juice
1-2 TABLESPOONS Fruit vinegar
2 Cloves
1/2 Cinnamon stick
1 small bay leaf
7-10 Tbsp salt, black pepper
1 TABLESPOON Sugar
2 tablespoons (25 g) Walnut kernels
400 g Mushrooms
1 (400 g) Bag of gnocchi (from the refrigerated shelf)
2 TABLESPOONS butter/margarine

Directions

1
Clean, wash and cut the cabbage into strips. Peel and finely chop the onion. Fry both in hot clarified butter
2
Wash the apple, quarter it, core it and cut it into pieces. Add the juice, vinegar, spices, a little salt and sugar to the cabbage and braise covered for about 30 minutes
3
Finely chop the nuts. Clean, wash and slice the cham-pignons. Cook gnocchi in plenty of salted water for about 2 minutes (or see package instructions). Drain
4
Heat 1 tablespoon of fat. Sauté the mushrooms well in it. Add nuts and remaining fat, foam up briefly. Toss the gnocchi in the mushroom butter. Season with salt and pepper. Season to taste cabbage. Serve everything