I love gnocchi. If you have never tried it, I highly recommend it. It is a pasta that has a bite to it! Think of it as the dumplings of Italians. The great part is gnocchi can be made with more than just potatoes! However, I do find it tough to beat the classic potato gnocchi. If you are looking for a great homemade gnocchi recipe, check out our Parmesan Ricotta Potato Gnocchi.
Now this recipe, of course you can just use store bought gnocchi. No need to make it yourself, but like any pasta, it is worth it if you do.
Now this recipe is created out of my love of mushrooms, kale, and of course gnocchi. It is the most perfect comfort food, that can be made any time of the year. Now if you don’t have kale, you can always substitute another green that you have on hand like spinach. Easy!
I also try to use as little cream/milk as possible in this dish, making it a bit healthier. If you want it creamier, of course add more cream than this recipe says. But I like just enough to coat my gnocchi. I have made this with milk as well, of course it will not be as creamy, but it is a healthier option. If you use milk instead of cream, add in a tablespoon of flour to thicken it up.
Another thing to note is I boil AND pan fry my gnocchi. This is not necessary. You can just boil, or just pan fry your gnocchi to cook it. I however find, that doing both leads to the best results for me. But it is totally up to you!
The best thing about this dish, it is another under 30-minute meal!
I hope you enjoy!
Creamy Mushroom Kale Gnocchi
4
10 minutes
20 minutes
Print
Ingredients
1 lb uncooked potato gnocchi
2 tbs butter
1/2 medium white onion, diced
10 oz mushrooms, sliced
1 clove garlic, minced
1/4 cup of dry white wine
1/3 cup heavy cream (or milk)
1/2 cup chopped kale
1/2 cup grated parmesan cheese
Salt and Pepper to taste
Directions
- Boil a large pot of water. Add in gnocchi. Once the gnocchi floats they are done, about 2-3 minutes. Removed them from the pot with a slotted spoon.
- Meanwhile heat a large skillet over medium high heat. Add some olive oil. As the gnocchi finish boiling, add them in batches to the skillet and pan fry them until they turn golden brown. About 1 minute per side. Remove and set aside.
- In your skillet, melt your butter and sauté you onion until transparent.
- Add in your mushrooms and garlic. Season to taste with salt and pepper. Add in your wine and cook until wine is reduced by half.
- Add in your cream/milk and simmer for about 3 minutes. Add in your gnocchi and kale, cook for another minute until your gnocchi is warmed back up.
- Remove from heat and stir in parmesan, season with salt and pepper to taste. Enjoy!
