Gnocchi with Creamy Sauerkraut Sauce

This decadent Gnocchi with Creamy Sauerkraut Sauce combines three of my favourite things, potatoes, cream & sauerkraut. It might be a little naughty but who cares when the taste is just to die for.

Potatoes & sauerkraut are a match made in heaven and this little tweek is just perfect for those cold nights. Combining different european flavours, this gnocchi with creamy Sauerkraut sauce is very easy to make and just amazingly delicious. Every bite is like a world tour of flavours, starting with a slightly sweet cream sauce and gnocchi, followed by the salty sour sauerkraut, then the bitter radicchio in the background completes a wonderful taste explosion.

If you’re feeling confident, you can make your own sauerkraut, but the jar stuff is great as well. The best quality sauerkraut is usually in the refrigerated section where it’s likely to be raw and unpasteurized. It’s healthier and will have more tang too. With the gnocchi, you can make that from scratch but I generally buy it from the store as time is precious to most of us during the busy working week.

You are going to love this dish. It’s going to be hard not to go back for seconds. It also pairs with a nice glass of dry riesling just quietly. Cheers!

Gnocchi with Creamy Sauerkraut Sauce

5 from 2 votes

Recipe by Dad’s Home Kitchen with Jase Pashley Course: DinnerCuisine: European

Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Ingredients

• 500 g 500 gnocchi

• 400 g 400 sauerkraut

• 1 1 red onion diced

• 4 Tbsp 4 butter

• 1 cup 1 watercress

• 1 tsp 1 celery salt

• 1/4 cup 1/4 plain flour

• 2 Tbsp 2 red wine vinegar

• 1 cup 1 thicken cream

• 2 tsp 2 sugar

• 1 Tbsp 1 fresh dill chopped

Directions

• In a large pot, add some water & lightly salt it & bring it to boil.
• Meanwhile, put your large pan on a medium heat & melt the butter.
• Add the onion & half a cup of the watercress & cook until the onion is for about 8-10 minutes until they are softens & translucent.
• Add the flour in the pan stir it in coating everything.
• Add your gnocchi to the boiling water. Once they have floated to the top they are ready.
• Remove the gnocchi, drain & set aside.
• Move the Onions to one side & add the red wine vinegar to glaze the pan.
• Stir in the cream for approx 2 minutes. Don’t let the cream boil. Just heat it up until it starts to thicken.
• Add the sauerkraut, dill & sugar and stir through well.
• Add the gnocchi to the sauce & mix through well.
• Serve it up & garnish with a little more fresh dill. YUM!

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