Gnocchi on Red Cabbage with Caraway Zabaione
(2 servings)
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Peel 200 grams of sweet potatoes and 300 grams of potatoes and cut them into pieces. Cook them for 30 minutes in salt water. |
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Drain the potatoes and put them back on the hotplate until all the water is evaporated. |
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Add 150 grams of flour, one egg yolk, 20 grams of grated parmesan cheese, one tablespoon of olive oil and one pinch of nutmeg and mix it. |
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On a floured worktop form four dough rolls and cut each into small pieces. Form each piece with the help of a fork into gnocchi. |
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Cook the gnocchis into boiling salt water for about eight minutes. Drain the gnocchi. In a pan heat one tablespoon of butter and one teaspoon of chives and brown the gnocchis in five minutes. |
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Red Cabbage
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Peel and dice one onion and cook it translucent in one tablespoon of butter. Wash and cut half a red cabbage into pieces and add it to the onions. |
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Cook the red cabbage in 100 millilitres of vegetable stock for 20 minutes. |
Caraway Zabaione
| Put two egg yolks, 100 millilitres of white wine, half a teaspoon of caraway and a pinch of salt and pepper in a bain-marie. |  |
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Froth up over boiling water to a zabaione. |
I thank you for this!
I had planned a pan-toasted gnocchi and braised red cabbage dish; but, it was your introduction of the savory zabaione that really made it sing. I have never thought of zabaione in a savory capacity. It was perfect and so quick. (Because I had a Marlin steak to cook, I made the minor adjustment of adding juice of orange and a little cardamom to your zabaione and it worked marvelously.)
There will definitely be more zabaiones in my future because of you. Thanks again.