Name: Buckwheat Gnocchi with Cabbage, Potatoes and Fontina
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: Italian
Ingredients: 1 cup buckwheat flour; 1/2 cup all-purpose or gluten free flour; 2 large potatoes (divided, for gnocchi and final dish); 1 egg; 2 tbsp olive oil; 2 tbsp butter; 2 cloves garlic, minced; 2 cups green cabbage, shredded; 1 cup fontina cheese, shredded or cubed; Salt and pepper to taste; Pinch of nutmeg (optional)

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Buckwheat gnocchi with cabbage, potatoes, and fontina is a rustic and hearty dish that brings comfort and elegance to the table. I love the earthy flavor of buckwheat paired with tender vegetables and melty fontina cheese. It’s a Northern Italian-inspired recipe that feels both nourishing and indulgent.

Why You’ll Love This Recipe

I love this dish because it’s warm, cozy, and deeply satisfying. The buckwheat gnocchi adds a nutty depth that’s different from regular gnocchi, and it holds up beautifully with the soft cabbage and potatoes. The fontina cheese melts into the mix, creating a luscious, cheesy finish without overpowering the natural flavors. It’s also a fantastic vegetarian main course that feels special yet approachable. Buckwheat Gnocchi with Cabbage, Potatoes and Fontina

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Buckwheat flour
All-purpose or gluten free flour
Potatoes (for the gnocchi and the dish)
Egg
Green cabbage, shredded
Butter
Garlic, minced
Olive oil
Fontina cheese, shredded or cubed
Salt and pepper
Nutmeg (optional, for added warmth)

Directions

I start by boiling the potatoes until fork-tender, then mash them while still warm. I set aside some for the gnocchi and the rest for the final dish.
To make the gnocchi, I combine mashed potatoes, buckwheat flour, all-purpose flour, a pinch of salt, and an egg. I knead the dough lightly until it comes together.
I divide the dough into ropes, then cut into bite-sized gnocchi pieces and dust them with flour to prevent sticking.
I bring a pot of salted water to a boil and cook the gnocchi in batches until they float, about 2–3 minutes. I scoop them out and set them aside.
In a large skillet, I heat olive oil and butter, then sauté garlic until fragrant. I add shredded cabbage and cook until tender and slightly caramelized.
I stir in the reserved boiled potatoes and season with salt, pepper, and a pinch of nutmeg if using.
I gently fold in the cooked gnocchi and top with fontina cheese. I cover the pan for a minute or two, just until the cheese melts into the dish.
I serve hot, with a little extra black pepper or butter if I want a richer finish.

Servings and timing

This recipe makes 4 generous servings. It takes about 30 minutes to prep and 25–30 minutes to cook, so I usually have everything ready in just under an hour.

Variations

I sometimes add caramelized onions or leeks for extra sweetness and depth.
For a gluten free version, I use only buckwheat and gluten free flour blends.
I switch out the fontina with Gruyère, Taleggio, or even sharp white cheddar depending on what I have.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet with a splash of water or butter until heated through. The gnocchi holds its texture well and reheats beautifully. I don’t recommend freezing the fully assembled dish, but the uncooked gnocchi can be frozen and cooked straight from the freezer. Buckwheat Gnocchi with Cabbage, Potatoes and Fontina

FAQs

What does buckwheat gnocchi taste like?

Buckwheat gives the gnocchi a slightly nutty, earthy flavor that’s deeper than traditional potato gnocchi. I find it pairs especially well with vegetables and cheese.

Can I make the gnocchi ahead of time?

Yes, I often make the gnocchi a few hours in advance and keep them covered with a towel until I’m ready to cook. I can also freeze them for later use.

Is this dish gluten free?

If I use gluten free flour along with buckwheat flour, it can be completely gluten free. Buckwheat itself is naturally gluten free.

Can I use red cabbage instead of green?

I can, though green cabbage is more traditional. Red cabbage works, but it may slightly change the color and sweetness of the dish.

What’s a good substitute for fontina?

Gruyère, provolone, or even mozzarella are great substitutes. I just make sure to use a cheese that melts well.

Conclusion

Buckwheat gnocchi with cabbage, potatoes, and fontina is one of those dishes I turn to when I want something comforting but full of character. The combination of soft gnocchi, silky cabbage, and melty cheese is rustic and refined all at once. It’s a satisfying meal that feels both wholesome and indulgent—perfect for when I want to enjoy something truly homemade.