Post by wilderness on Sept 2, 2023 8:29:24 GMT -5
Gnocchi with Corned beef and Cabbage-cooktocook
Serves:4
I made this the other day to use up some leftover corned beef I had baked for St. Patrick's Day. This made a nice thick stew and DH called it a "comfort keeper." Lori
Ingredients:
salt and pepper
4 Tbs. unsalted butter
3 Tbs. olive oil
2 carrots, chopped
1 onion, chopped
1 tsp. fresh thyme (I used dried)
1/2 head Savory or green cabbage, cored and thinly sliced
1 pkg. (17.5 oz.) potato gnocchi
6 oz. deli-sliced corned beef, cut into 1/2" pieces
1 Tbs. whole-grain mustard
2 Tbs. minced fresh chives
Directions:
1--Bring a large pot of salted water to boil. Melt 2 Tbs. butter with the oil in another large pot or Dutch oven over medium-high heat. Add the carrots, onion, thyme and a big pinch of salt to the hot oil. Cook, stirring occasionally, until the vegetables start softening. Add the cabbage, 1/2 tsp. salt and a few grinds of pepper. Cook, stirring until the cabbage is tender. *Note* Time given was 9 minutes cooking for this step, but it took longer.
2--Add the gnocchi to the boiling water and cook as the label directs. Reserve 1 cup of cooking water, then drain the gnocchi and add to the cabbage mixture. Add 3/4 cup of the reserved cooking water, the corned beef, mustard, and 2 Tbs. butter. Reduce the heat to medium and cook, stirring until everything is coated. Add remaining 1/4 cup cooking water as needed; season with salt and pepper.
3--Divide among bowls. Top with the chives.
Serves:4
I made this the other day to use up some leftover corned beef I had baked for St. Patrick's Day. This made a nice thick stew and DH called it a "comfort keeper." Lori
Ingredients:
salt and pepper
4 Tbs. unsalted butter
3 Tbs. olive oil
2 carrots, chopped
1 onion, chopped
1 tsp. fresh thyme (I used dried)
1/2 head Savory or green cabbage, cored and thinly sliced
1 pkg. (17.5 oz.) potato gnocchi
6 oz. deli-sliced corned beef, cut into 1/2" pieces
1 Tbs. whole-grain mustard
2 Tbs. minced fresh chives
Directions:
1--Bring a large pot of salted water to boil. Melt 2 Tbs. butter with the oil in another large pot or Dutch oven over medium-high heat. Add the carrots, onion, thyme and a big pinch of salt to the hot oil. Cook, stirring occasionally, until the vegetables start softening. Add the cabbage, 1/2 tsp. salt and a few grinds of pepper. Cook, stirring until the cabbage is tender. *Note* Time given was 9 minutes cooking for this step, but it took longer.
2--Add the gnocchi to the boiling water and cook as the label directs. Reserve 1 cup of cooking water, then drain the gnocchi and add to the cabbage mixture. Add 3/4 cup of the reserved cooking water, the corned beef, mustard, and 2 Tbs. butter. Reduce the heat to medium and cook, stirring until everything is coated. Add remaining 1/4 cup cooking water as needed; season with salt and pepper.
3--Divide among bowls. Top with the chives.
