Dinner for 1 while Doc’s got the night shift.
INGREDIENTS// a bit of cabbage, cauliflower, and onion: all very thinly sliced / extra virgin olive oil / apple cider vinegar / pepper & salt (I use apple-smoked salt from Seattle’s U. District Farmers’ Market—yes, it’s the single kitchen item I brought to Ldn) / 7 gnocchi balls / a couple slivers of soft cheese
INSTRUCTIONS// In a skillet on med-high, heat 1 Tbsp olive oil, add onions. When onions are getting soft, add cabbage and cauliflower. Cook for a few minutes, reduce heat and add 1 tsp of apple cider vinegar plus a dash more olive oil. Slowly cook on lower heat for awhile—this is the part where everything gets perfectly browned edges. Keep cooking, be patient. Add pepper & salt. If you’re cooking this just for 1, no need to even boil the gnocchi in water, just add to the skillet, cook for a bit, and brown. If you’re making more, boil water, cook gnocchi; add to skillet for browning. Plate and add soft cheese slivers to top. Yum!