Gnocchi with Corned Beef and Cabbage

 Gnocchi with Corned Beef and Cabbage


4 tablespoons of butter

3 tablespoons extra virgin olive oil

2 carrots, chopped

½  onion, chopped

1 teaspoon fresh thyme

2 cups cabbage, thinly shredded

¼ teaspoon each salt and pepper

17.5 ounce package of gnocchi

1 cup cooked corned beef cut into ½ inch pieces

1 tablespoon whole grain mustard

2 tablespoons fresh parsley, chopped


Bring a large pot of salted water to a boil.


Add 2 tablespoons of butter with the extra virgin olive oil to a large skillet on medium high heat. Add carrots, onion and thyme.  Cook until the veggies start to soften. This will take 3-4 minutes.

 Add the cabbage to the skillet with salt and pepper. Cook for another 5 minutes or until the cabbage is tender.


Add the gnocchi to the boiling water and cook according to package directions.  Reserve 1 cup of the cooking water before draining.


Add drained gnocchi to the skillet with the veggies and cabbage  ¾ of a cup of the reserved gnocchi cooking water, the corned beef, 2 tablespoons of butter and mustard.


Reduce heat to medium and cook, stirring occasionally, for 2 more minutes.  Add the rest of the water if needed.  


Garnish with parsley and serve.



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