Polenta gnocchi with savoy cabbage and cheese
Polenta gnocchi with savoy cabbage and cheese with buckwheat flour, butter, polenta, egg, fontina, garlic, sage, salt, savoy cabbage takes only about 45 minutes to make. One serving costs $
Keywords
- vegetarian
- gluten-free
- gluten free
- lacto ovo vegetarian
- buckwheat flour
- butter
- polenta
- egg
- fontina
- garlic
- sage
- salt
- savoy cabbage
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at spoonacular.com.
Ingredients
- 40 g 0.33 cup buckwheat flour
- 2 Tbsps butter
- 226.8 g 0.5 lb cooked polenta
- 1 egg
- 66 g 0.5 cup fontina
- 1 clove garlic
- some sage
- some salt
- 1/2 savoy cabbage
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