Hack-Heavy Caramelized Cabbage Gnocchi with Easy Almond Parm and Tofu Sour Cream

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Serves 1-2 as an entree

Ingredients

Half a medium cabbage, about 1.5-2 lbs, thinly sliced

1 tennis ball-sized yellow onion, thinly sliced

4 tbsp olive oil, divided

1/2 teaspoon salt, plus more to taste

Black pepper to taste

1 package of shelf-stable or frozen gnocchi (about 1 lb)

1-2 scallions, sliced

1/2 cup parsley, chopped (optional)

1 tbsp water

1 tbsp apple cider vinegar


For the almond parmesan

1 cup almond flour (finely ground almonds)

4 tsp white or yellow miso

4 tbsp nutritional yeast

1/2 tsp salt


For the tofu sour cream

1/2 package silken or extra firm silken tofu (I use Mori Nu brand)

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp brine from jarred sauerkraut (optional)

3 tbsp nutritional yeast

1/2 tsp salt

 | 
 | 
Serves 1-2 as an entree

Ingredients

Half a medium cabbage, about 1.5-2 lbs, thinly sliced

1 tennis ball-sized yellow onion, thinly sliced

4 tbsp olive oil, divided

1/2 teaspoon salt, plus more to taste

Black pepper to taste

1 package of shelf-stable or frozen gnocchi (about 1 lb)

1-2 scallions, sliced

1/2 cup parsley, chopped (optional)

1 tbsp water

1 tbsp apple cider vinegar


For the almond parmesan

1 cup almond flour (finely ground almonds)

4 tsp white or yellow miso

4 tbsp nutritional yeast

1/2 tsp salt


For the tofu sour cream

1/2 package silken or extra firm silken tofu (I use Mori Nu brand)

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp brine from jarred sauerkraut (optional)

3 tbsp nutritional yeast

1/2 tsp salt

Ingredients

Half a medium cabbage, about 1.5-2 lbs, thinly sliced

1 tennis ball-sized yellow onion, thinly sliced

4 tbsp olive oil, divided

1/2 teaspoon salt, plus more to taste

Black pepper to taste

1 package of shelf-stable or frozen gnocchi (about 1 lb)

1-2 scallions, sliced

1/2 cup parsley, chopped (optional)

1 tbsp water

1 tbsp apple cider vinegar


For the almond parmesan

1 cup almond flour (finely ground almonds)

4 tsp white or yellow miso

4 tbsp nutritional yeast

1/2 tsp salt


For the tofu sour cream

1/2 package silken or extra firm silken tofu (I use Mori Nu brand)

3 tbsp olive oil

2 tbsp lemon juice

1 tbsp apple cider vinegar

1 tbsp brine from jarred sauerkraut (optional)

3 tbsp nutritional yeast

1/2 tsp salt

Directions

1. Preheat oven to 400F.

2. Spread cabbage and onions and on a sheet pan. Sprinkle with the salt, several grinds of black pepper, and two tablespoons of olive oil. Mix thoroughly with your hands, ensuring vegetables are well coated. Roast, stirring once, for 25 minutes.

3. Meanwhile, prepare the sour cream if you haven’t done so in advance (see directions below) and put it in the fridge to chill.

4. In a large mixing bowl, toss gnocchi with the remaining two tablespoons olive oil and season with salt and pepper.

5. At the 25 minute mark, toss the vegetables one more time. By now they should have softened, reduced in volume, and browned a bit, with some frizzled edges. Move all the vegetables to one half of the sheet pan. Pour the prepared gnocchi into the open half on the pan and spread into a single layer.

6. Roast for another 25 minutes, flipping the gnocchi over halfway through. The gnocchi should be growing puffy and lightly golden.

7. Meanwhile, prepare the almond parmesan if you haven’t done so in advance (see directions below) and get the parsley and scallions chopped.

8. Remove from the oven and stir the apple cider vinegar into the cabbage. 

9. Sprinkle half the parsley (if using) over the contents of the sheet pan and mix everything together. Serve in shallow bowls topped with almond parmesan, more parsley, scallions, and big dollop of tofu sour cream. 

For the tofu sour cream

1. Drain off any liquid the tofu is packed in as best as you can and crumble it into a tall measuring cup, if you’re using an immersion blender, or the bowl of your food processor.

2. Add remaining ingredients and blend together until very smooth and emulsified. Chill for as long as you can before serving for best flavor. This keeps 2-3 days in the fridge, so feel free to make in advance.

For rhe almond parmesan

1. Add all ingredients except miso to a food processor and mix for about 20 seconds, then transfer to a bowl. Alternatively, use a medium mixing bowl and stir with a fork to thoroughly combine. 

2. Add miso to the bowl and mash it into the almond mixture with a fork until well incorporated, similar to incorporating butter into pastry or streusel dough. You should end up with a nubbly, relatively dry mixture. Transfer to a jar and store in the fridge for up to a month.