Apple, Cabbage And Mushroom Gnocchi - cooking recipe

Ingredients

55 g butter
600 g red cabbage, trimmed and finely sliced
1 None onion, diced
2 None tart apples, core removed and thinly sliced
240 ml apple juice
125 ml vegetable stock
2 None cloves
1/2 None cinnamon stick
1 None bay leaf
1 tbsp sugar
500 g pack fresh gnocchi
375 g button mushrooms, halved
25 g walnut halves, roughly chopped
Pinch None ground nutmeg
2 tbsp balsamic vinegar

Preparation

Heat 1/2 the butter in a saucepan, add the cabbage and onion and saute for 2-3 mins, stirring. Add the apple, apple juice, stock, cloves, cinnamon, bay leaf and sugar to the pan. Season with salt and pepper then cover and simmer for 25-30 mins, until tender.
Cook the gnocchi in a large pan of salted, boiling water for 1-2 mins, until they rise to the surface. Drain.
Melt remaning butter in a saucepan, add the mushrooms and saute for 4-5 mins, stirring. Add the walnuts and cook for 1-2 mins.
Remove the bay leaf from the cabbage and discard. Fold the gnocchi, mushrooms, nutmeg and vinegar into the red cabbage then divide between 4 plates and serve.