Buckwheat Gnocchi with Cabbage, Potatoes and Fontina

Ingredients

• Buckwheat Gnocchi
• 1½ cups ricotta cheese
• ⅓ cup finely grated Parmesan cheese
• 2 large eggs
• 1¼ cups buckwheat flour
• 1 cup all-purpose flour, plus more as needed
• ½ teaspoon kosher salt
• ½ teaspoon freshly ground black pepper
• Fresh nutmeg
• Semolina or cornmeal, as needed
• To Finish
• 1 pound russet potatoes, peeled and diced into bite-size pieces
• 12 ounces cabbage, roughly shredded
• 5 tablespoons unsalted butter
• 3 garlic cloves, minced
• 1½ cups grated fontina cheese
• ¼ cup finely grated Parmesan cheese
• Kosher salt and freshly ground black pepper
• Fresh chives, as needed for serving