Random Recipes
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.
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
- 50g/1¾oz white breadcrumbs (ideally Japanese panko breadcrumbs)
- 50g/1¾oz 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.
Crispy gnocchi with crème fraîche, cabbage and Sichuan pepper