Preheat the oven to 200°C, fan 180°C, gas 6. Cut the leeks into chunky slices and finely shred the cabbage. In a large pan, melt 25g of the butter and fry the leeks for 6-8 minutes until soft. Pick the thyme leaves and add to the pan with the shredded cabbage for earthiness. Continue to cook for 3-4 minutes, until the cabbage has wilted. Set aside.
Nutty savoy cabbage and gnocchi bake
Ingredients
6
servings
-
- 75 g
- 2
- 1
- 3 sprigs
- 50 g
- 1 tsp
- 1 pinch
- 600 ml
- 60 g
- 75 g
- 600 g
- 100 g
- 50 g
- 1 tbsp
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Preparation
Heat the remaining butter in a saucepan until just foaming. Add the flour and stir until smooth. Add the garlic granules and nutmeg and cook out for a minute, then slowly add the milk, whisking as you add to ensure the sauce is smooth. Bring to a simmer and simmer until the sauce thickens. Remove from the heat and add the gorgonzola and 50g of the parmesan for richness and punch. Keep stirring until the cheese has melted. Season well.
Bring a pan of water to the boil and add the gnocchi. As soon as they rise to the surface of the water, spoon out with a slotted spoon and add to the leeks and cabbage for bulk. Pour over the cheese sauce and add a cupful of the gnocchi water. Stir well so the gnocchi and vegetables are well covered in the sauce. Transfer to a baking dish.
Roughly chop the sourdough and hazelnuts and then mix with the rest of the parmesan. Scatter over the top of the gnocchi to add crunch. Drizzle with the olive oil and bake for 30 minutes, or until golden and bubbling with a crisp top.
