Potato dumplings with cabbage & Auricchio cheese

Method

1. Mince the onion and stew it gently in a saucepan with olive oil or butter until it becomes transparent.
2. Add the finely cut up cabbage.
3. Stir well and cover with the vegetable broth.
4. Season with salt and pepper and cook for approximately 10 minutes.
5. Add the saffron and, with a hand mixer, blend into a cream.
6. Cook the potato dumplings in plenty of boiling salted water.
7. Melt the butter with the sage and add in the nuts and a little cooking water from the potato dumplings.
8. Drain the gnocchi 'al dente' after they have risen to the surface and sauté them with the buttered sage. Add the chopped Provolone and a little cooking water and serve with the creamed cabbage.

Chef's tip

We suggest you top this dish with minced, toasted almonds: a touch of crunchiness you will adore!

Serving suggestion

Since this dish is quite hearty, we suggest you serve it with some light vegetable side-dishes or a big, colourful salad!

Wine selection

Pinot grigio, Sauvignon blanc, Cabernet Sauvignon, Syrah.

Family tip

If you think you might like a stronger taste, use Auricchio Piccante instead of Auricchio Dolce!

Dish history

The recipe we present here is that of a delicious winter dish: potato 'gnocchi' (dumplings) with cabbage and Provolone cheese. The inspiration for this combination came from the most famous 'Pizzoccheri alla valtellinese', in which potatoes and cabbage meet thick buckwheat pasta and a whole load of mountain cheeses (e.g. Bitto, Casera or Fontina). We thought of turning the recipe a bit more 'mediterranean' by keeping the duo potatoes-cabbage and replacing the northern cheeses with a southern one like Provolone. The result is a delicate, refined dish everyone will love!