I miss one of the Polish dishes that used to be served at our parish carnival: kluski. This was not proper kluski, but instead a way to use up lots of leftovers from other dishes. It included any pierogi that didn’t make the cut (that is, the ones that broke in the pot). Those would be scooped out and dumped into a pan where someone would chop them into bite-sized pieces. I had that job a few times, and all that chopping really is an upper-arm workout. It was worth it, though.
The chopped pierogi were then fried with plenty of butter, chopped onions, and the pieces of cabbage that were too small to be made into golabki (stuffed cabbage). Not having easy access to broken pierogi, I figured that gnocchi might do the trick. It worked great.
Gnocchi with Cabbage and Shallots
1 bag (10 ounces) frozen gnocchi
1 1/2 cups cole-slaw mix (shredded cabbage and carrots)
2 shallots, minced (or 1/2 cup finely-chopped onion)
1 clove garlic, minced
1 to 2 TBL olive oil
1/4 tsp rosemary
1/2 tsp freshly-ground pepper
2 TBL Parmesan cheese
2 TBL butter
Prepare gnocchi according to package directions. Drain.
Saute shallots and garlic in olive oil 2 minutes. Add cole-slaw mix and toss to coat. Cover pan and cook 5 minutes until cabbage wilts. Stir in remaining ingredients, tossing until well mixed and butter is melted. Serve immediately.
This recipe was a Meatless Friday feature at CatholicMom.com!