Eat For Eight Bucks: Gnocchi And Red Cabbage Gratin Recipe

• 1/4 cup olive oil, plus more for drizzling
• 3/4 teaspoon caraway seeds
• 2 tablespoons unsalted butter
• 1 onion, thinly sliced
• About 5 cups thinly sliced red cabbage (from 1.5 pounds)
• salt
• 1 pound fresh potato gnocchi
• 1 cup fresh sourdough breadcrumbs, made from 2 slices stale soudough bread

1. Heat the olive oil over high heat until it shimmers. Add the caraway seeds and cook them for about 30 seconds. Add the butter and let it melt, then add the onion and cabbage and cook for 1-2 minutes, tossing to coat all the vegetables with the fat.
2. Reduce the heat to low, cover the pot, and cook for 45 minutes, stirring occasionally. The cabbage should be completely wilted, almost buttery. Add 3/4 teaspoon salt and stir to distribute.
3. When there are about 20 minutes left to go on the cabbage, bring a pot of water to boiling. Salt it generously, then add the gnocchi. Cook for just 1 minute-any more and they'll start to fall apart. Drain in a colander and rinse with cool water.
4. Preheat the oven to 400u0b0F.
5. In a 9 x 13 inch baking pan, spread about 3/4 of the cabbage. Arrange the gnocchi on top of the cabbage in one layer. Top with heaps of the remaining cabbage, making sure not to leave some gnocchi exposed so they get crispy.
6. Sprinkle the breadcrumbs across the top and top with freshly ground pepper. Drizzle with a bit more olive oil. Bake for 30-40 minutes, until the breadcrumbs are toasted and the gratin is bubbly. Serve immediately.

olive oil, caraway seeds, unsalted butter, onion, red cabbage, salt, potato gnocchi, fresh sourdough breadcrumbs

Taken from www.seriouseats.com/recipes/2010/12/eat-for-eight-bucks-gnocchi-cabbage-gratin.html (may not work)