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.
1 pack potato gnocchi
2 kale leaves
1 brown onion
1/2 cup non-alcoholic white wine
2 cloves of garlic
1/3 cup grated parmesan
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.
Serve in a bowl with a squeeze of lemon and topped with the parmesan cheese.
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