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Buckwheat Gnocchi with Cabbage, Potatoes and Fontina

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This Buckwheat Gnocchi with Cabbage, Potatoes, and Fontina is a rustic, comforting dish inspired by Northern Italian flavors. Nutty buckwheat flour and creamy Fontina cheese combine with tender cabbage and potatoes for a hearty vegetarian meal perfect for fall or winter.

  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Dinner, Main Course, Pasta
  • Method: Boiling, Sautéing
  • Cuisine: Northern Italian, Vegetarian
  • Diet: Vegetarian

Ingredients

  • 1 pound starchy potatoes (e.g., Russet or Yukon Gold)
  • ½ cup buckwheat flour
  • ½ cup all-purpose flour (or gluten-free flour blend)
  • 1 egg
  • 2 tablespoons butter or olive oil
  • 2 cloves garlic, minced
  • 2 cups green cabbage, thinly sliced
  • 1 cup Fontina cheese, shredded or cubed
  • Salt, to taste
  • Black pepper, to taste
  • Optional: Fresh thyme or sage, for garnish

Instructions

  1. Boil potatoes in salted water until fork-tender. Let cool slightly, then peel and mash until smooth.
  2. In a bowl, combine mashed potatoes with buckwheat flour, all-purpose flour, egg, and a pinch of salt. Knead into a soft dough.
  3. Divide dough into sections, roll into ropes, and cut into gnocchi-sized pieces. Use a fork to create ridges if desired.
  4. Bring a large pot of salted water to a boil. Cook gnocchi in batches until they float (about 2–3 minutes). Drain.
  5. In a large skillet, heat butter or olive oil over medium heat. Sauté garlic and cabbage until soft and slightly golden.
  6. Add cooked gnocchi to the skillet and gently toss. Stir in Fontina cheese and let it melt into the dish.
  7. Season with salt and pepper. Garnish with fresh herbs and serve warm.

Notes

  • Substitute cabbage with kale or Swiss chard for variation.
  • Use Gruyère or mozzarella in place of Fontina.
  • Add caramelized onions or a splash of white wine to deepen the flavor.
  • Toasted nuts like walnuts or hazelnuts add great texture on top.
  • A pat of butter or splash of cream can make it even more decadent.
  • Freeze uncooked gnocchi on a tray; boil straight from frozen when ready.

Nutrition

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