Categories: Pasta
Ingredients
- 1/3 cup walnuts
- Kosher salt
- 3 tbsp unsalted butter
- 8 oz. Italian sausage, casings removed
- 1 small onion, chopped
- 1/2 small head green cabbage, cut into bite-sized pieces
- Black pepper
- 17.5 oz. package potato gnocchi
- 1/3 cup grated Parmesan
- 1/4 cup fresh parsley, roughly chopped
Directions
-
Preheat the oven to 350. Spread the walnuts on a baking sheet and bake until toasted, about 10 minutes. FInely chop.
-
Bring a large pot of salted water to a boil. Meanwhile, heat 1 tbsp butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until well browned, 4 to 5 minutes. Remove the sausage to a bowl.
-
Add 1 more tbsp butter to the skillet. Add the onion and cabbage and cook, stirring, until the cabbage is wilted, about 5 minutes; season with salt and pepper. Add 1 cup hot water (from the pot) and cover the skillet. Reduce the heat to medium and simmer until the cabbage is tender, about 5 minutes. Uncover, increase the heat to medium high and cook until the skillet is dry, 2 to 3 minutes. Stir in the sausage to reheat, about 1 minute. Keep warm on low heat.
-
Meanwhile, add the gnocchi to the boiling water and cook as directed. Using a slotted spoon, transfer the gnocchi directly to the skillet; add 1 cup cooking water and the remaining 1 tbsp butter. Increase the heat to medium high and simmer until the sauce is thickened, 2 to 3 minutes, adding more cooking water as needed to loosen.
-
Divide the gnocchi among bowls. Top with the chopped walnuts, Parmesan and parsley.