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Corned Beef and Cabbage with Gnocchi

Cook Time:
8 hrs
Prep Time:
40 mins

Chef notes

Instead of the usual mashed potatoes, serve homemade corned beef alongside herby gnocchi for St. Patrick’s Day. This recipe proves just how delicious and simple traditional Irish food can be — and it showcases what modern Irish cuisine can look like. We pair low and slow-cooked corned beef and cabbage with homemade fluffy potato dumplings and a drizzle of creamy parsley sauce.

We use one of the most reliable kitchen appliances (the slow cooker) to cook the brisket. The flavors are simple — we rub the spice mix that comes in the package over the surface of the meat, then simmer it with carrots, onions and beef broth. If you braise your corned beef in the oven, the key to a tender, juicy cut of meat is cooking it slowly. Using a slow cooker helps keep the meat moist, and it has a chance to simmer in all of that flavorful liquid. A few cups of shredded green cabbage are stirred in toward the end, so that it retains some texture and doesn’t turn to mush.

The herb gnocchi comes together quickly. Lots of herbs and Parmesan cheese go into a dough made of cooked potatoes and ricotta. Once you’re ready to serve, boil the gnocchi for a few minutes and serve the dumplings and cooked corned beef mixture with the parsley sauce and another spoonful of strong Irish mustard.

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For the Herb Gnocchi
  • 3/4 cup all-purpose flour, plus more for dusting
  • 15 ounces ricotta, drained
  • 1 tablespoon onion powder
  • 2 tablespoons fresh Italian parsley (flat leaf parsley), finely chopped
  • 2 tablespoons fresh tarragon leaves, finely chopped
  • 4 large eggs
  • 1/2 cup grated Parmesan cheese
  • kosher salt and freshly ground black pepper, to taste
  • 1 pinch nutmeg
For the Corned Beef
  • 3-4 pound corned beef with spice packet
  • 4 carrots, peeled and diced small
  • 1 onion, peeled and diced small
  • 1/4 green cabbage, shredded (about 2 cups)
  • 4 cups beef broth
For the Parsley Sauce
  • 4 tablespoons unsalted butter
  • 4 tablespoons all-purpose flour
  • 1 1/2 cups milk
  • 3 tablespoons parsley, minced
  • 1/2 teaspoon strong Irish mustard (or English mustard)
  • 1 pinch nutmeg
  • kosher salt and pepper, to taste
  • 1 cup cooking liquid from the brisket
  • 1/2 cup onion, finely minced
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For the Herb Gnocchi


In a large bowl, combine the flour, ricotta, onion powder, nutmeg, parsley, tarragon, eggs, Parmesan, and season with salt and pepper. Continue stirring until a sticky dough forms.


Form the gnocchi by portioning out the dough into small balls with a 1½ ounce scoop. Flour hands and roll the balls gently to form smooth logs or balls. Refrigerate dough if not using right away.

For the Corned Beef


Place brisket into slow cooker. Add beef broth. Sprinkle meat with seasoning packet.  Cook brisket on low setting for 8 to 9 hours.


After 7 hours, add carrots and onions, continuing to cook for about 1 hour. During the last 30 minutes of cooking, add shredded cabbage.


Remove corned beef from the slow cooker and sliced as desired. Reserve all cooking liquid to cook the gnocchi and the cooked vegetables for serving.

For the Parsley Sauce

1. Melt the butter in a small saucepan over medium heat. Add minced onion and cook for about 1 minute.


Whisk in the flour and cook for about 1 minute more.


Add the reserved cooking liquid, milk, parsley, mustard, nutmeg, and salt and pepper to taste. Whisk the ingredients together until smooth. Cook 4 or 5 minutes more, whisking constantly, until the sauce thickens.

To Serve

1. Bring reserved cooking liquid to a boil. Add gnocchi. Cook for 4 to 5 minutes, until they begin to float to the surface.


In another sauce pot, add the shredded corned beef, parsley sauce, reserved cooked cabbage, onion and carrots, pinch of tarragon, and a pinch of parsley. Bring to a simmer.


To plate: Spoon sauce onto the bottom of a shallow bowl. Place gnocchi on the bottom and top with corned beef mixture. Finish with a few dollops of strong Irish mustard.