Crispy gnocchi with crème fraîche, cabbage and Sichuan pepper
This indulgent gnocchi dish, unusually spiked with Sichuan peppercorns, is perfect for a late summer or early autumn all-in-one dinner – addictively good.
By Rukmini Iyer
Ingredients
- 500g/1lb 2oz gnocchi
- 1 Hispi (or ‘sweetheart’ cabbage), roughly sliced
- 500g/1lb 2oz crème fraîche
- 1 tsp sea salt flakes
- 2 tsp Sichuan peppercorns, lightly crushed
- 2 bay leaves
- 50²µ/1¾´Ç³ú white breadcrumbs (ideally Japanese panko breadcrumbs)
- 50²µ/1¾´Ç³ú cheddar
Method
Preheat the oven to 200C/180C Fan/Gas 6.
Place the gnocchi and sliced cabbage into a large bowl, cover with boiling water, and leave to sit for 2 minutes. Drain well, then tip into a roasting tin.
Stir the crème fraîche, sea salt and half the crushed Sichuan pepper through the gnocchi.
Scatter over the remaining pepper and top with bay leaves, breadcrumbs and cheddar. Bake for 25-30 minutes, until crisp and golden-brown.
Recipe Tips
If you can’t get Sichuan peppercorns, plain black peppercorns will work.
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