Gnocchi with sausage and cabbage

Ingredients:

• 1/3 cup walnuts
• 3 tablespoons unsalted butter
• 220 g raw Italian sausage, casings removed
• 1 small onion, chopped
• Half a small white cabbage, cut into bite-sized pieces (6 cups)
• 1 package (500 g) of potato gnocchi
• 1/3 tbsp. grated parmesan
• 1/4 cup fresh parsley, coarsely chopped

Preparation:

1. Preheat oven to 175°C. Place walnuts on a baking sheet and toast in the oven for 10 minutes. Chop finely.
2. Bring a large saucepan of salted water to a boil. Meanwhile, heat 1 tablespoon of butter in a large skillet over medium-high heat. Add the sausage and cook, breaking up the meat with a wooden spoon, until well browned, 4-5 minutes. Transfer the sausage to a bowl.
3. Add another 1 tablespoon of butter to the pan. Add the onion and cabbage and cook, stirring, until the cabbage is wilted, about 5 minutes; season with salt and pepper to taste. Add 1 cup of hot water (from the saucepan) and cover the pan with a lid.
4. Reduce heat to medium and cook until the cabbage is tender, about 5 minutes. Remove the lid, increase the heat to medium-high, and cook until the pan is dry, 2-3 minutes. Add the sausage and heat through, about 1 minute. Keep the pan on low heat.
5. Meanwhile, add the gnocchi to the boiling water and cook according to package directions. Using a slotted spoon, transfer the gnocchi directly to the pan, add 1 cup of the cooking water and the remaining 1 tablespoon of butter.
6. Increase heat to medium and simmer until sauce thickens, 2 to 3 minutes, adding more water as needed to keep sauce pourable.
7. Divide the gnocchi among plates. Sprinkle with chopped walnuts, Parmesan cheese, and parsley.