Apple, Cabbage And Mushroom Gnocchi

• 55 g butter
• 600 g red cabbage, trimmed and finely sliced
• 1 None onion, diced
• 2 None tart apples, core removed and thinly sliced
• 240 ml apple juice
• 125 ml vegetable stock
• 2 None cloves
• 1/2 None cinnamon stick
• 1 None bay leaf
• 1 tbsp sugar
• 500 g pack fresh gnocchi
• 375 g button mushrooms, halved
• 25 g walnut halves, roughly chopped
• Pinch None ground nutmeg
• 2 tbsp balsamic vinegar

1. Heat 1/2 the butter in a saucepan, add the cabbage and onion and saute for 2-3 mins, stirring. Add the apple, apple juice, stock, cloves, cinnamon, bay leaf and sugar to the pan. Season with salt and pepper then cover and simmer for 25-30 mins, until tender.
2. Cook the gnocchi in a large pan of salted, boiling water for 1-2 mins, until they rise to the surface. Drain.
3. Melt remaning butter in a saucepan, add the mushrooms and saute for 4-5 mins, stirring. Add the walnuts and cook for 1-2 mins.
4. Remove the bay leaf from the cabbage and discard. Fold the gnocchi, mushrooms, nutmeg and vinegar into the red cabbage then divide between 4 plates and serve.

butter, red cabbage, onion, tart apples, apple juice, vegetable stock, cloves, cinnamon stick, bay leaf, sugar, button mushrooms, walnut halves, ground nutmeg, balsamic vinegar

Taken from recipes-plus.com/api/v2.0/recipes/16658 (may not work)