Buckwheat Gnocchi with Cabbage, Potatoes and Fontina

Buckwheat Gnocchi with Cabbage, Potatoes, and Fontina is a rustic Northern Italian-inspired dish that brings deep, comforting flavors to the table. The nutty taste of buckwheat pairs beautifully with the buttery softness of cooked potatoes, the sweetness of sautéed cabbage, and the gooey richness of melted Fontina cheese. It’s hearty, earthy, and perfect for colder days when I want a dish that feels both nourishing and indulgent.

Why You’ll Love This Recipe

I love how this dish combines simple, humble ingredients in a way that feels gourmet. The buckwheat gnocchi add a unique texture and flavor that make it stand out from regular pasta dishes. Cabbage adds a slightly sweet, silky bite, while Fontina cheese melts beautifully into the mix for a rich, creamy finish. It’s filling but not heavy, and makes a lovely main course or side dish for fall and winter meals.

Ingredients

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

• Buckwheat flour
• All-purpose flour (or gluten-free flour blend if needed)
• Potatoes (starchy, like Russets or Yukon Gold)
• Egg
• Green cabbage (thinly sliced)
• Butter or olive oil
• Garlic (minced)
• Fontina cheese (shredded or cubed)
• Salt
• Black pepper
• Fresh thyme or sage (optional, for garnish)

Directions

1. I begin by boiling the potatoes in salted water until fork-tender, then I let them cool slightly before peeling and mashing them until smooth.
2. I mix the mashed potatoes with buckwheat flour, all-purpose flour, a pinch of salt, and an egg, kneading gently to form a soft dough.
3. I divide the dough into sections and roll each into ropes, then cut them into gnocchi-sized pieces. I use a fork to shape them if I want that traditional look.
4. I bring a large pot of salted water to a boil and cook the gnocchi in batches. They’re done when they float to the surface, which takes just a couple of minutes.
5. While the gnocchi cook, I sauté the cabbage and garlic in butter or olive oil in a large skillet until tender and slightly golden.
6. I add the drained gnocchi to the skillet, toss gently to combine, then sprinkle in the Fontina cheese, letting it melt into the dish.
7. I season with salt and pepper and garnish with fresh herbs before serving.

Servings and timing

This recipe serves 4 people as a main course. It takes about 30 minutes to prep and another 30 minutes to cook, so I set aside around 1 hour in total.

Variations

• Sometimes I use kale or Swiss chard instead of cabbage for a slightly different texture and taste.
• I swap Fontina for Gruyère or mozzarella when I want a different kind of melt.
• For extra flavor, I add caramelized onions or a splash of white wine to the sautéed cabbage.
• I’ve also toasted some walnuts or hazelnuts to sprinkle on top for crunch.
• If I want a more decadent version, I add a splash of cream or a pat of butter before serving.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I warm the gnocchi gently in a skillet with a bit of butter or oil to keep them from drying out. I avoid microwaving as it can make the texture too soft or mushy. For longer storage, I freeze the uncooked gnocchi on a tray, then transfer them to a bag—boiling them straight from frozen works perfectly.

FAQs

What does buckwheat taste like in gnocchi?

Buckwheat has a nutty, earthy flavor that gives the gnocchi more depth than regular wheat-based versions. I find it pairs especially well with buttery and cheesy components.

Can I make this recipe gluten-free?

Yes, I use all buckwheat flour or a gluten-free flour blend instead of all-purpose flour, but I adjust the dough as needed since buckwheat has no gluten.

Do I need to peel the potatoes before mashing?

I always peel the potatoes after boiling for the smoothest texture in the dough. Leaving the skin on can make the gnocchi a bit grainy.

What’s the best potato to use for gnocchi?

I go with starchy potatoes like Russets or Yukon Golds because they help create a light, fluffy dough that’s easier to work with.

Can I make the gnocchi ahead of time?

Yes, I shape the gnocchi and keep them on a floured baking sheet in the fridge for a few hours or freeze them to cook later. They hold their shape well when frozen.

Conclusion

Buckwheat Gnocchi with Cabbage, Potatoes, and Fontina is a cozy, satisfying dish that brings together rustic flavors in a beautiful, nourishing way. I love making this when I’m craving something earthy and cheesy that feels both comforting and a little special. It’s a celebration of simple ingredients with big personality—perfect for slow dinners and sharing with good company.

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