Gnocchi with corned beef and braised cabbage

Ingredients:

• 4 tablespoons unsalted butter
• 3 tablespoons extra-virgin olive oil
• 2 carrots, chopped
• 1 onion, chopped
• 1 teaspoon fresh thyme
• Half a small head of Savoy or white cabbage, finely shred, removing the core
• 1 package (500 g) of potato gnocchi
• 170 g thin slices of corned beef, cut into 1 cm pieces.
• 1 tbsp. grainy mustard
• 2 tbsp chopped fresh chives

Preparation:

1. Bring a large saucepan of water to a boil and season with salt. In another large saucepan or Dutch oven, melt 2 tablespoons of butter with the olive oil over medium-high heat. Add the carrots, onion, thyme, and a large pinch of salt to the hot oil. Cook, stirring occasionally, until the vegetables begin to soften, about 4 minutes. Add the cabbage, 1/2 teaspoon of salt, and a few grinds of freshly ground black pepper. Cook, stirring occasionally, until the cabbage is tender, about 5 minutes.
2. Add the gnocchi to the boiling water and cook according to package directions. Set aside 1 cup of the gnocchi cooking water, discard the remaining cooking water, and add the gnocchi to the cabbage mixture. Add 3/4 cup of the gnocchi cooking water, the corned beef, mustard, and the remaining 2 tablespoons of butter. Reduce the heat to medium and cook, stirring and tossing to combine, for 1 to 2 minutes, adding another 1/4 cup of the gnocchi cooking water if needed; season with salt and pepper to taste. Divide the gnocchi among plates. Garnish with chives.