Crispy Gnocchi with Onions and Cabbage

Have you tried the shelf-stable packages of gnocchi yet? I'm telling you, these are a weeknight dinner's gift, especially if you crisp them up. Sure, sure, making gnocchi from scratch is a fun project and when and if you have a Sunday afternoon free, I hope you enlist your little people and try it, but these grocery store options are pretty freaking awesome.

Here, shelf-stable gnocchi crisp up in the oven while you cook a quick mix of cabbage, onions and shrimp (with or without the kielbasa). Top the cabbage mixture with the gnocchi and you have yourself dinner on the table without too much fuss any night of the week.

Feel free to use these crispy gnocchi with other recipes, too. They are quite the side dish.

You could 100% leave out the shrimp and/or kielbasa and make this completely vegetarian. My boy herd likes all things with cheese and they added a sprinkle of sharp cheddar.

Crispy Gnocchi with Onions and Cabbage

Yield: 4 - 6 servings

Ingredients

2 pound shelf-stable gnocchi

3 T vegetable oil

2 tsp paprika

salt and pepper

2 T vegetable oil

1 T bouillon, optional

1 large onion, halved and sliced ¼ inch thick

1 medium head cabbage, cored, cut into quarters and then 1/2-inch strips

2 tsp paprika

½ teaspoon table salt

½ teaspoon pepper

1 cup banana pepper rings, drained

500 grams medium shrimp (if from frozen, thaw and drain)

1 package turkey kielbasa, sliced 1/2 inch thick

Instructions

Heat over to 375. Line a pan with foil for easy clean up (optional). Spray foil with nonstick baking spray. Separate 2 pounds shelf-stable gnocchi and arrange in single layer. Drizzle with 3 T vegetable oil evenly over gnocchi. Season with paprika, salt and pepper. Toss to mix well. Bake 25 - 35 minutes or until brown and crispy, stirring once or twice to ensure even crisping.

Meanwhile, cook cabbage.

In a large dutch oven over medium heat, heat 2 T vegetable oil. Add bouillon, if using, and onions. Stir well to combine and heat until softened. Add cabbage strips and season with paprika, salt and pepper. Stir well, and cover for 10 minutes. Remove lid, stir and continue to cook until cabbage is softened, 5 - 7 minutes longer. Add pepper rings and stir well. Add shrimp, and kielbasa. Cover and cook for 5 - 8 minutes or until shrimp is cooked through. Remove from heat, and let sit for 5 minutes.

Once ready to serve, scoop cabbage mixture and crispy gnocchi on plates. Serve. Enjoy!