Winter Comfort Food Recipes That Are Cozier Than a Fuzzy Blanket

Buckwheat Gnocchi with Cabbage, Potatoes and Fontina

Buckwheat Gnocchi with Cabbage, Potatoes, and Fontina is a hearty, wintry dish that exceeds expectations. Homemade buckwheat gnocchi, combined with tender potatoes, shredded cabbage/


1½ cups ricotta cheese S cup finely grated Parmesan cheese 2 large eggs 1¼ cups buckwheat flour 1 cup all-purpose flour, plus more as needed


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

Step 1:

Make the Gnocchi: Combine ricotta, Parmesan, and eggs in a bowl. Add buckwheat and all-purpose flours, salt, pepper, and nutmeg. Mix until smooth, adjusting with more flour if sticky. Roll dough into ropes, cut into pieces, and coat with semolina or cornmeal.

Step 2:

Boil potatoes and cabbage until potatoes are fork-tender. Add gnocchi and cook until they float. Reserve 1 cup of pasta water, then drain.

Step 3:

Finish the Dish: In a skillet, sauté garlic in butter. Add drained potatoes, cabbage, and gnocchi. Cook until coated in butter. Add fontina, Parmesan, and reserved pasta water, stirring until creamy.

Step 4:

Season with salt and pepper. Serve immediately, garnished with chives.