John Myers
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Savoy Cabbage Mushroom Gnocchi Roulade
The perfect savoy cabbage mushroom gnocchi roulade recipe with a picture and simple step-by-step instructions.
savoy
- 12 Savoy cabbage leaves
Forest mushrooms
- Forest mushrooms
- 0,25 Diced onion
- Salt, pepper, oil for frying
Gnocchi filling
- 500 g Boiled potatoes
- 100 g Flour
- 2 Egg yolk
- Dried salt, pepper, nutmeg and marjoram
- Cling film
- Aluminum foil
Onion sauce:
- 1 size Diced onion
- 100 ml White wine
- 300 ml Vegetable broth
- 1 tsp Powdered sugar
- 1 tsp Tomato paste
- Salt, pepper, sweet paprika, caraway seeds
- Cornstarch to thicken the sauce
Savoy cabbage leaves:
- 12 Blanch the savoy cabbage leaves, cut out the hard lower rib
Mushrooms:
- Clean the collected forest mushrooms (alternatively fresh mushrooms), cut into pieces, cut onions into small cubes, fry in olive oil, add mushrooms, salt and pepper, remove from the stove
Gnocchi filling:
- Cook 3,500 g potato cubes in salted water for approx. 20 minutes, drain. Press through a spaetzle press. Mix in the flour, eggs, salt, pepper, nutmeg and marjoram. Knead into a smooth dough. Add the forest mushrooms and stir in.
Preparation:
- Boil water
- Lay out the pearling leaves, fill with a heaped tablespoon of gnocchi mixture. Roll the leaves into a roulade (roll the lower side over the filling, fold in the sides, roll up the rest. If the leaves are a little too small, wrap half a savoy cabbage leaf over them. First roll this roulade in cling film (like a candy) and then wrap it in aluminum foil
- Place these rolls in boiling water and let simmer for 20 minutes.
Onion sauce:
- Fry the diced onions in oil. Let the powdered sugar caramelize. Roast and stir in the tomato paste. Pour in white wine and simmer. Pour the vegetable stock on top. Season with salt, pepper, paprika and caraway seeds. Finally, thicken the sauce with a little cornstarch.
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