It was the missing link.
The weather is getting colder. It’s snowing and raining; at least it is on the East Coast. We’re stuck inside for hours at a time, and if we do get out, it’s only when encased in layer upon layer of clothing.
In the words of the Starks: “Winter is coming.”
With the being inside, and the weather being frightful, and the impending next few months of more being inside and frightful weather, all I feel like doing is eating something warming and filling and comforting and possibly hibernating until spring.
Since hibernating for 4ish months actually constitutes as a severe medical condition….I will have to be fine with simply eating something that gives me all the warm and satisfied feelings, without the pesky being out of commission for 4 months.
Enter this dish. Winter veggies like cabbage, combined with a salty, crisp prosciutto, and sweet, caramelized onions, topped with the tang of Parmesan make for a wonderfully filling and satisfying meal.
I get recipes through my inbox all the time. It’s equal parts bad habit and guilty pleasure. It’s great getting ideas about how to use fresh, in-season ingredients. I think it’s really easy to forget that specific foods grow at specific times. Especially with local supermarkets having everything under the sun readily available.
My family and I try to buy local and in season as much as we can. Not only do I think the food tastes better (omg, fresh milk), but it supports the local economy and local farms and just all around makes me feel good about what I’m eating.
For this recipe, I adapted the Sausage with Cabbage recipe that I saw from Blue Apron. I changed the traditional gnocchi for the beautiful beet gnocchi that I had made previously (and had frozen). I caramelized the onions for a bit of sweetness. I changed the sausage to prosciutto for an added bit of saltiness and texture. All in all, it came out tasty and I would definitely make it again.
I might even try making it the way the recipe was intended. But, then again, with this recipe being so tasty…maybe I won’t.
Beet Gnocchi with Crispy Prosciutto and Wilted Cabbage
4 ounces prosciutto
2-4 ounces pepperoni
3 cloves garlic, chopped
1 onion, thinly sliced
1/2 cabbage, thinly sliced
¼ tsp crushed red pepper flakes
8 ounces gnocchi
¼ c grated Parmesan cheese
- Wash and dry the fresh produce.
- Heat a large pot of salted water to boiling on high.
- Peel and thinly slice the garlic and onion. Remove and discard the core of the cabbage; thinly slice the leaves.
- Place a large pan (nonstick, if you have one) over medium-high heat until hot.
- Add the prosciutto and pepperoni. Cook until the prosciutto is crispy and browned, about 5 minutes.
- Add the onion, garlic and as much of the crushed red pepper flakes as you’d like, depending on how spicy you’d like the dish to be.
- Cook, stirring occasionally, until the onion has softened and turned a golden, caramel-y brown, about 10-15 minutes.
- Add the cabbage to the pan and season with salt and pepper. Cook, stirring occasionally, 6 to 8 minutes, or until the cabbage has wilted.
- While the cabbage cooks, add the gnocchi to the pot of boiling water. Cook 2 to 3 minutes, or just until the gnocchi float to the top of the pot.
- Using a slotted spoon or strainer, transfer the cooked gnocchi directly to the pan of cabbage and sausage, reserving the pasta cooking water. Add ½ cup of reserved pasta water and all but a pinch of the Parmesan cheese (save the rest for garnish) to the pan of pasta.
- Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined; season with salt and pepper to taste. (If the sauce seems dry, gradually add up to an additional ¼ cup of reserved pasta water to achieve your desired consistency.)
- This makes enough for about 4 people. Or for one person for several days.
- Put a portion in a bowl. Top with a bit more cheese. Nomnomnom.