GNOCCHI WITH MUSHROOM & KALE RAGU

This easy winter delight brings together pillows of Italian potato gnocchi with sautéed mushrooms and kale finished with white wine. Simply delicious!

20 Minutes. Vegetarian. Sugar Free.

Serves 2.

Ingredients
1 pack potato gnocchi 
250g mushrooms
2 kale leaves
1 brown onion
1/2 cup non-alcoholic white wine
2 cloves of garlic
1 thyme
1/3 cup grated parmesan
1 lemon

Cook gnocchi
Fill ¾ of a large pot with water, add a generous pinch of salt. Cover and bring to the boil. Once the water is boiling, add gnocchi and cook for 2 minutes until they float to the surface.

Cook mushrooms & kale
While the water is boiling, slice the mushrooms. Remove the kale leaves from the stems and finely chop them into small pieces. Peel and finely dice onion and garlic. Heat a large non-stick fry pan on a medium heat with enough olive oil to cover the base. Sauté onion and garlic for 2 - 3 minutes until they begin to soften. Add the kale and sauté until wilted. Next, add mushrooms, thyme leaves, salt and pepper. Stir and cook for a further 2-3 minutes until browned. Add the white wine and reduce by half. Remove from the heat and add 25g butter to toss through the drained gnocchi.

To serve
Serve in a bowl with a squeeze of lemon and topped with the parmesan cheese.

ABOUT THE COOK'S GROCER:

The Cook’s Grocer is about great cooking made easy. We produce a weekly menu of healthy, ready to cook meals containing the finest locally sourced ingredients and simple to follow recipes, all designed to be to cooked in 30 minutes. 

We partner with Sydney’s leading nutritionists, chefs, personal trainers and foodies to develop recipes that will inspire you in the kitchen, without the fuss of planning and shopping.

We deliver these fantastic meals Sydney and Canberra wide three times a week. Each meal is hand packed and measured to exact portions ensuring the highest quality and no waste.

Click here to see what’s on the menu.

May 13, 2016 by Timothy Ryder
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