Vegetarian gnocchi pan with savoy cabbage and cream cheese

Servings: For 4 people

Ingredients:

• 500 g gnocchi (ready-made or homemade)
• 400 g savoy cabbage (approx. ½ head)
• 200 g cream cheese (plain or with herbs)
• 1 onion
• 2 cloves of garlic
• 3 tbsp olive oil
• 100 ml vegetable stock
• 50 g grated Parmesan cheese (optional)
• Salt and pepper to taste
• A pinch of nutmeg
• Fresh parsley (optional, for garnishing)

Preparation:

1. Preparation:
   Cut the savoy cabbage into thin strips and remove the tough stalk. Peel and finely chop the onion and garlic.
2. Fry the gnocchi:
   Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the gnocchi and fry until golden brown. Then remove them from the skillet and set them aside.
3. Prepare savoy cabbage:
   Add the remaining tablespoon of olive oil to the pan. Sauté the onion and garlic until translucent. Add the savoy cabbage and sauté for about 5 minutes, until it begins to shrink slightly.
4. Mix the sauce:
   Pour the vegetable stock into the pan and simmer over medium heat for about 5 minutes, until the savoy cabbage is tender. Stir in the cream cheese and season with salt, pepper, and a pinch of nutmeg.
5. Fold in the gnocchi:
   Return the fried gnocchi to the pan and gently mix them with the savoy cabbage and cream cheese sauce. Heat briefly until the gnocchi are piping hot.
6. Serve:
   Divide the gnocchi pan among plates, sprinkle with grated Parmesan cheese if desired, and garnish with fresh parsley.

Tip: This gnocchi pan also tastes great if you sprinkle some toasted walnuts or sunflower seeds on top to add a crunchy texture.

Bon appetit!