If you have some cooked chickpeas (ceci), cannellini beans (or both) on hand, this is a quick and hearty one pan dinner, especially with Trenchers' perfectly-sized gnochetti sardi. Using 'Nduja instead of the traditional tomato paste gives extra flavor and a subtle, warming heat.
2 T olive oil
1 shallot, chopped
3 cloves garlic, finely minced
1/2 cup chopped carrot
1/2 cup chopped celeriac
1 cup chopped savoy cabbage
salt and red pepper flakes, to taste
1/2 t oregano
1 T 'nduja
4 cups just-boiled water
1 box gnochetti sardi
2 cups chickpeas, or a mix of chickpeas and cannelini beans
3 T tomato sauce or passata
1 t cider vinegar
Warm the oil in a large cast iron pot or soup pan.
Add the shallots, season with plenty of salt and a pinch of red pepper flakes.
Once the shallots have softened a litte, add the garlic, carrots, celeriac and oregano.
Let everything start to caramelize and deepen in color, then add the cabbage.
When the cabbage has started to brown a little on the edges, clear a space for the 'nduja and let it sit undisturbed in the pan for a minute or 2 before mixing it through the veggies.
Add 2 cups of the hot water, mix, and bring to a simmer.
Once the carrots are soft, add the rest of the water, bring to a simmer, and add the gnochetti.
Stir gently and often so that the gnochetti don't stick to the bottom of the pan.
After 4 minutes, add the beans, tomato sauce or passata, and the vinegar.
Taste and adjust the seasonings.
Serve with grated mozzarella or gouda, and chunks of toasted, buttered bread.