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Buckwheat Gnocchi with Cabbage, Potatoes and Fontina

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Buckwheat gnocchi with cabbage, potatoes, and fontina is a comforting Northern Italian-inspired dish featuring nutty buckwheat dumplings, tender cabbage, creamy potatoes, and melted fontina cheese. It’s hearty, rustic, and perfect for a cozy vegetarian dinner.

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)

Instructions

  1. Boil potatoes until fork-tender. Mash while warm and set aside 1 cup for gnocchi, reserving the rest for the dish.
  2. To make gnocchi, combine mashed potatoes, buckwheat flour, all-purpose flour, salt, and egg. Knead lightly to form a dough.
  3. Divide dough into ropes, cut into bite-sized pieces, and dust with flour.
  4. Bring salted water to a boil. Cook gnocchi in batches until they float (2–3 minutes). Set aside.
  5. In a large skillet, heat olive oil and butter. Sauté garlic until fragrant.
  6. Add shredded cabbage and cook until tender and slightly caramelized.
  7. Stir in reserved boiled potatoes, season with salt, pepper, and nutmeg if using.
  8. Gently fold in cooked gnocchi and top with fontina cheese. Cover pan until cheese melts.
  9. Serve hot with extra black pepper or a pat of butter if desired.

Notes

  • Add caramelized onions or leeks for extra flavor.
  • Use only buckwheat and gluten free flour for a gluten-free version.
  • Swap fontina for Gruyère, Taleggio, or white cheddar if needed.
  • Uncooked gnocchi can be frozen for later use.

Nutrition

Find it online: https://recipesbyliza.com/buckwheat-gnocchi-with-cabbage-potatoes-and-fontina/