High Cooking: Gnocchi and Steamed Cabbage

I’m not very fond of potatoes, unless they’ve been made into something else like fries or gnocchi. The latter is a potato dumpling from Italy that is delicious eaten like pasta or in soup, and it’s one of my favorite ways to consume potatoes. It’s also very easy to make. The steamed cabbage is surprisingly good for how simple it is, and it’s pretty much the only way I eat cabbage.

Here’s what you need for this meal:

  • 3 medium potatoes or 2 large ones
  • 2 cups of flour
  • 1 egg
  • 1 cabbage
  • 2 tablespoons of butter
  • Salt and pepper
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I love simple European food.

First, peel the potatoes, cut them into chunks so they cook faster, and boil them. I recommend not boiling the water while peeling the potatoes, because dropping potato chunks into hot water makes it splash everywhere. It also makes cold water splash but that’s less of a problem.

Once the potatoes are going, dice the cabbage and saute it briefly in a skillet with the butter. Add a quarter cup of water, sprinkle on some salt and pepper, and cover. You’ll want it on medium-low heat to prevent burnt cabbage, which tastes awful. Stir it occasionally and let it steam until the largest pieces are soft with a slight crunch.

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When the potato chunks are structurally compromised, drain them and mash in a large bowl. Let the mashed potatoes cool so you don’t cook your hands (or the egg). When it’s cool enough add the egg, and then mix in the flour a half cup at a time, until you get a soft dough. It will be sticky so you’ll need to keep your hands, work surface, and the dough coated with flour to prevent frustration and messiness. Roll the dough into logs and cut them into bite-sized pieces.

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Here you can see the first few steps of the gnocchi life cycle, from stress-relief-ball egg, to a larval log, to its adolescent small blob form.

Poke every blob in the center with your finger. This helps it cook more evenly, I think. Maybe it doesn’t do anything. At least it’s very satisfying.

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Poke poke poke!

Boil the gnocchi like pasta until all the pieces float to the surface, or until they’re firm. Drain and season with a little salt and butter. I added cayenne, basil, and garlic powder to mine. At this point you can start munching, or you could add the gnocchi to some soup, or cover it in cheese like I always do.

This recipe has about 1600 calories total; 300 in the cabbage (mostly butter) and 1300 in the gnocchi (mostly flour). I found it to be enough for three satisfying meals. The cost is barely $4 so it works out to $1.33 per serving of 533 calories.

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That is indeed a Sriracha bottle on the counter. I put it on just about everything.

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One response to “High Cooking: Gnocchi and Steamed Cabbage

  1. Pingback: Just an Opinion·

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