Gnocchi with mushroom-walnut butter and apple-red cabbage
easy
50 mins
50 mins
Ingredients
- 600 g Red cabbage
- 1 Onion
- 15 g clarified butter
- 2 (approx. 325 g) sour apples
- 1/4 l apple juice
- 1/8 l Vegetable broth (instant)
- 2 Cloves
- 1/2 Cinnamon stick
- 1 Bay leaf
- 7-10 Tbsp Salt
- 1 TABLESPOON Sugar
- 375 g Mushrooms
- 25 g Walnut kernels
- 1 (400 g) Bag of gnocchi from the chiller cabinet
- 40 g Butter or margarine
- 7-10 Tbsp Pepper
- 7-10 Tbsp grated nutmeg
- 1-2 TABLESPOONS Fruit vinegar
- 2 Apple slices to garnish
Directions
- 1
Clean, wash and cut the red cabbage into strips. Peel and chop the onion. Heat clarified butter in a pot, fry onions and red cabbage briefly. Wash and quarter apples and cut out the core.
- 2
Cut the apple quarters into thin slices. Apple slices, apple juice, stock, cloves, cinnamon. Add bay leaf, some salt and sugar to the red cabbage and cook covered for about 30 minutes. In the meantime clean and slice the mushrooms.
- 3
Coarsely chop the walnuts. Put the gnocchi in plenty of boiling salted water and boil them for about 2 minutes until they are bubbling. Drain. In the meantime heat 20 g fat in a pan and fry the mushrooms until golden brown.
- 4
Finally, add the walnuts and the remaining fat, froth up briefly and toss the gnocchi in it. Season with salt, pepper and nutmeg. Season red cabbage with salt, pepper, vinegar and sugar and arrange on plates.
- 5
Arrange the gnocchi on the red cabbage and serve to taste, garnished with a steamed apple slice.
Nutrition Facts
890 kcal
119 g
34 g
17 g
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