Chestnut and potato gnocchi with savoy cabbage and turnips

Name: Chestnut and potato gnocchi with savoy cabbage and turnips
Prep time: 30 min
Cook time: 55 min
Total time: 85 min
Yield: 4
Cuisine: Swiss

In short: Soft gnocchi made with chestnut flour, served with savoy cabbage and turnips browned in a pan. Crunchy garlic and rosemary breadcrumbs on top. A St. Martin's Day first course, fully vegan.

Serves: 4. 85 minutes.

Castagna, Patata, Cavolo verza, Rapa, Aglio, Rosmarino

Premium recipe: ingredients and method are for subscribers.

Updated on 25 October 2026