Baked Kale and Mushroom Gnocchi
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.
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
Serving: 1servingCalories: 430kcalCarbohydrates: 48gProtein: 13gFat: 22gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.003gCholesterol: 46mgSodium: 676mgPotassium: 362mgFiber: 4gSugar: 5gVitamin A: 1697IUVitamin C: 12mgCalcium: 157mgIron: 5mg
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