Bring large pot of salted water to a boil. Add gnocchi and cook until they float, 3 to 5 minutes. Reserve ½ cup pasta water, drain, and set aside.

Heat butter in large nonstick skillet over medium-high heat. Add onion and cabbage and cook, stirring occasionally, until browned and softened, 7 to 9 minutes. Stir in just 1 tsp paprika and ¼ tsp salt.

Add cooked gnocchi to skillet and cook, tossing occasionally, until browned in places, about 5 to 7 minutes. Off heat, stir reserved pasta water, just half the dill, and ¼ tsp pepper. Season to taste with salt.

Stir together remaining dill, sour cream, 1 tsp water, and a pinch of salt in small bowl. In medium bowl, combine arugula, apple, just half the vinegar, 2 tsp olive oil, and a pinch of salt and pepper.

Divide gnocchi and cabbage between large plates. Serve with dilly sour cream and salad. Smacznego!

For 4-serving meal, double all ingredients. You may need to cook in batches, in larger cooking vessels, or for longer cook times. Follow visual cues in 2-serving recipe.