GNOCCHI RIPIENE DI VERZE or GNOCCHI STUFFED WITH WINE BRAISED SAVOY CABBAGE

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Since I was cut off from the internet I have done a lot of thinking about the role it plays in my life. I do realize that if you are seriously into food blogging you do get a bit obsessed, it’s not really as if you can sit down and write like straight out of the blue, no, you have to plan what to cook, you have to experiment a lot, you have to shoot the photos while there’s still some light and the there’s all the weighing and measuring (not to speak about the converting) and the writing of the recipes. So that takes quite some time. To do that you don’t need an internet connection but after all that work you sure want to share it with someone don’t you? I do. And then you need to answer the comments, if any, and you absolutely need to see what all the friends that you make food blogging are up to and then there are a lot of other things that you just have to do on the web and suddenly you realize that you’ve spent a lot of time there in front of the computer. Maybe a bit too much and that all the other things you should have done are suffering from it. Maybe. This is one aspect I thought a lot about. But then I thought about how much good it does to me. You see, living as I do here in the countryside, a foreigner who despite all the nice people around never really will be able to melt in perfectly, can make you feel a bit lonely at times. I don’t want to be like an Italian because I’m fine the way I am but there are cultural differences that after all never will be completely overcome, small things like things you grew up with and what you eat, or bigger things like traditions and language. It’s OK with me and I even like that we are different as long I feel that I’m accepted but I also realize that through the internet I have the incredible opportunity to meet kindred souls. And I can meet people who I never ever would have had the chance to meet without it. Isn’t that the best excuse in the world for continuing being a an internet addict?

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I love gnocchi, home made ones that is because they are usually sweeter and softer than bought ones and now that I have found the place where to buy the perfect potatoes I love them even more. And then we have the Savoy cabbage, it’s just so beautiful to look at, to touch and to eat. We often eat braised Savoy cabbage in autumn and during the winter, sometimes with salsicce and sometimes just braised in wine so making gnocchi stuffed with braised Savoy cabbage was somehow in the air. Marco who is a lover of verze e salsicce suggested to throw in some salsiccia the next time and I think that is a great idea. You can stuff gnocchi with almost anything actually – pesto, cheese, mushrooms, there are endless possibilities!

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GNOCCHI RIPIENE DI VERZE or GNOCCHI STUFFED WITH WINE BRAISED SAVOY CABBAGE
4 servings

1/4-1/3 large head of Savoy cabbage
The white part of one leek
100 ml / 0.42 cup or more of dry white wine
Salt
Olive oil

– Trim the cabbage and shred it finely. Cut the white part of the leek into fine slices.
– Begin to braise the cabbage and the leek in some olive oil. Add salt and let it cook for 3-4 minutes, stirring all the time, before adding the wine.
Stir often and add water if it gets dry. Let it braise covered and slowly for 30-40 minutes. The cabbage should begin to brown.

Make the gnocchi dough

– Take a walnut sized lump of the gnocchi dough (or whatever it can be called) and flatten it out a bit in the palm of your hand.
– Put a small amount of the braised Savoy cabbage in the middle and close it all up so that it becomes an oval ball. Don’t put too little of the cabbage. Put the ready gnocchi on a surface that you have dusted with flour so that they don’t stick.
– Continue like this until they are all done.
– Drop the gnocchi into boiling salted water, when they reappear at the surface they are ready to be drained and put into a hot bowl or directly on the plates.
– Pour immediately melted, slightly browned butter over them and top it with freshly grated parmesan cheese.

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L