This kale and mushroom gnocchi is a quick and easy vegetarian dish that is perfect for a weekday meal. Made with gnocchi, kale, mushrooms and cream sauce of crème fraiche and sour cream makes this a perfect 30-minute meal for those that are on the go.
One of the things that I love about this recipe is how easy it is to make and how versatile it is. When I have a packed schedule and am tight on time this is a go-to meal for me. It is great as a vegetarian dish but if I need a bit more, I have added leftover chicken or beef to the pan before baking. It is perfect for meal prep as well as you can make it ahead of time and take it for a fantastic meal later.
In this recipe
There isn’t a lot that goes into this recipe which makes it easy to make when you are low on time. Also, there are quite a few ways to modify this recipe and make this a great recipe for the family.
Gnocchi: the light and slightly chewy texture of cooked gnocchi is the perfect texture for this recipe
Feel free to use your favorite variety of kale here. I use black kale because its texture holds the sauce well.
Goat cheese: adds sharpness to the dish and is the base of the creamy sauce for the pasta.
Check out the section below about modifying this recipe to take advantage of what you already have on hand.

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What kind of gnocchi should I use?
It doesn’t matter which kind that you choose. Each of them have their own strengths. While I love to use homemade gnocchi there are many occasions where I just don’t have the time or energy to make them from scratch. If you would like a great gnocchi recipe I have one for you! Otherwise, any version will work you will just need to follow the instructions on the package. One this to keep in mind is that once the gnocchi starts to float it is cooked. Don’t continue cooking it after it starts floating. If it is done cooking BEFORE the rest of the recipe is ready, then remove them from the water and place in a mixing bowl.

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How do I cook kale and mushroom gnocchi in 30 minutes?
Preheat the oven to 350 and bring a pot of water to a boil. While you are waiting for that then you will want to remove the stems from the kale and chop it. To do this make an OK sign, close it around the base of the kale stem and quickly pull the stem through your fingers. That should remove the leafy portion from the stems. Stack the leaves on top of each other and create a tight roll. Slice the roll in half lengthwise and then roughly chop the kale. Then you can dice the onions and mushrooms. This will take about 5-7 minutes.

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This part will move very quickly. In a skillet or casserole dish over medium high heat, the oil, onions, and mushrooms and cook until soft, about 5-6 minutes. When the water is boiling add the gnocchi. Add the kale to the skillet and cook for another 2-3 minutes. Once it is nice and bright green add the crumbled goat cheese and crème fraiche and stir until melted. Add the gnocchi, stir and bake for 10 minutes. When it comes to the gnocchi, it will take anywhere from 2-5 minutes to cook. I would time the addition of the gnocchi to boiling water accordingly based on package instructions.

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Ways to modify this recipe
There are quite a few ways to modify this recipe to make it special as well as some common substitutions if there is an ingredient that you don’t particularly care for or cannot find
- You can substitute the crème fraiche with sour cream.
- Add chicken and/or beef to the recipe.
- Substitute the kale with spinach.
- Substitute the goat cheese with feta cheese, you may need to add a little cream.
- Add some parmesan cheese
- Substitute the gnocchi for penne
- Add harissa, chili powder, or cayenne pepper for a nice kick of heat (one of my personal favorites)
- Add thyme, nutmeg, and/or ground mustard seed

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Looking for other kale recipes?

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Baked Kale and Mushroom Gnocchi
Equipment
- Saucepan
- Skillet or Casserole dish
- Spider skimmer or slotted spoon
Ingredients
- 1 pound gnocchi
- 2 cups kale stems removed, chopped
- 8 ounces portobello mushrooms sliced
- 8 ounces crème fraiche
- ½ cup onion chopped
- 4 ounces goat cheese crumbled
- 1 tablespoon olive oil
- 1 tablespoon garlic minced
- ½ teaspoon ground black pepper
- ½ teaspoon salt
Instructions
- Heat the oven to 350°F, 177°C or gas mark 4.
- In a saucepan bring water to a boil and cook gnocchi per the package instructions.1 pound gnocchi
- While the water is boiling, heat the oil in a skillet or casserole dish over medium high heat. Add the onions and mushrooms and cook until the onions are translucent, and mushrooms are soft, about 6 minutes.8 ounces portobello mushrooms, 1 tablespoon olive oil, ½ cup onion
- Add the garlic and cook for another minute. Add the kale, salt, and pepper and cook until wilted, about 3 minutes.2 cups kale, 1 tablespoon garlic, ½ teaspoon ground black pepper, ½ teaspoon salt
- Stir in the crème fraiche and goat cheese. Once melted use the spider skimmer to transfer the cooked gnocchi to the pan. Stir to combine.8 ounces crème fraiche, 4 ounces goat cheese, 1 pound gnocchi
- Bake for 10 minutes or until the gnocchi starts turning golden brown. Serve while still hot.
Nutrition

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