I miss one of the Polish dishes that used to be served at our parish carnival: kluski. This was not proper kluski, but instead a way to use up lots of leftovers from other dishes. It included any pierogi that didn’t make the cut (that is, the ones that broke in the pot). Those would be scooped out and dumped into a pan where someone would chop them into bite-sized pieces. I had that job a few times, and all that chopping really is an upper-arm workout. It was worth it, though.
The chopped pierogi were then fried with plenty of butter, chopped onions, and the pieces of cabbage that were too small to be made into golabki (stuffed cabbage). Not having easy access to broken pierogi, I figured that gnocchi might do the trick. It worked great.
Prepare gnocchi according to package directions. Drain.
Saute shallots and garlic in olive oil 2 minutes. Add cole-slaw mix and toss to coat. Cover pan and cook 5 minutes until cabbage wilts. Stir in remaining ingredients, tossing until well mixed and butter is melted. Serve immediately.
Why not pair this recipe with some homemade bread?
Add ingredients to your bread machine pan in order recommended by the manufacturer. Select the dough cycle. When the cycle is done, remove bread to a floured surface and divide into two portions. Pat or roll into a rectangle, then roll tightly and place in two greased loaf pans. Allow to rise 1 hour. Bake at 350 for 35 to 40 minutes.
Gnocchi is one of my favorite foods of all time. This looks amazing – I am trying it tonight! Thanks for posting.
I have used gnocchi twice (one was sweet potato!) this Lent during my 40 bowls of soup challenge. I hadn’t ever cooked with it until this Lent. It’s easy and tasty. This looks like a great way to use up cabbage, too.
My grandfather was polish and his halushki was done with potato dumplings that were shredded and mixed with egg and flour and then gently placed in slow boiling water. Once risen to the top, placed into the fried cabbage along with the starch residue to thicken. YUMMO PAPA!!
Your grandfather’s version of this dish sounds amazing!