Crispy pan fried gnocchi with mushrooms oven roasted kale combined in a velvety creamy sauce and topped with grated parmesan cheese and some crushed hazelnuts. This dish is hearty and full of delicious savoury autumn flavours.
Crispy pan fried gnocchi with mushrooms oven roasted kale combined in a velvety creamy sauce and topped with grated parmesan cheese and some crushed hazelnuts. This dish is hearty and full of delicious savoury autumn flavours.
Yields4 Servings Cook Time20 mins
2 tbsp olive oil 100 g kale, chopped & stems removed salt & pepper 750 g gnocchi 2 tbsp butter 2 garlic cloves, crushed 250 g mushrooms ⅓ cup heavy cream 4 tbsp parmesan cheese, grated hazelnuts, crushed
11. Preheat the oven to 150C. Wash the kale and dry well in a salad spinner if you have one. Place the kale in a large bowl and drizzle with 1 tbsp olive oil and salt & pepper, toss and mix the kale making sure the oil is evenly distributed between the leaves. Transfer to a baking sheet and place in the oven for about 20 minutes or until the kale has wilted and turned crispy.
2. Cook the gnocchi according to the packets instructions and set aside. Meanwhile place the butter and 1 tbsp olive oil in a pan over medium heat, add in the garlic and sauté 2-3 minutes. Add in the mushrooms and cook a further 8-10 minutes on low heat until they release moisture and begin to brown. Add the gnocchi to the pan and cook 3-4 minutes on either side until slightly browned. Pour in the heavy cream and cook a further 3 minutes.
3. Divide the gnocchi between plates and top with the kale, parmesan cheese and some crushed hazelnuts.
1. Preheat the oven to 150C. Wash the kale and dry well in a salad spinner if you have one. Place the kale in a large bowl and drizzle with 1 tbsp olive oil and salt & pepper, toss and mix the kale making sure the oil is evenly distributed between the leaves. Transfer to a baking sheet and place in the oven for about 20 minutes or until the kale has wilted and turned crispy.
2. Cook the gnocchi according to the packets instructions and set aside. Meanwhile place the butter and 1 tbsp olive oil in a pan over medium heat, add in the garlic and sauté 2-3 minutes. Add in the mushrooms and cook a further 8-10 minutes on low heat until they release moisture and begin to brown. Add the gnocchi to the pan and cook 3-4 minutes on either side until slightly browned. Pour in the heavy cream and cook a further 3 minutes.
3. Divide the gnocchi between plates and top with the kale, parmesan cheese and some crushed hazelnuts.
Ingredients
Directions
1. Preheat the oven to 150C. Wash the kale and dry well in a salad spinner if you have one. Place the kale in a large bowl and drizzle with 1 tbsp olive oil and salt & pepper, toss and mix the kale making sure the oil is evenly distributed between the leaves. Transfer to a baking sheet and place in the oven for about 20 minutes or until the kale has wilted and turned crispy.
2. Cook the gnocchi according to the packets instructions and set aside. Meanwhile place the butter and 1 tbsp olive oil in a pan over medium heat, add in the garlic and sauté 2-3 minutes. Add in the mushrooms and cook a further 8-10 minutes on low heat until they release moisture and begin to brown. Add the gnocchi to the pan and cook 3-4 minutes on either side until slightly browned. Pour in the heavy cream and cook a further 3 minutes.
3. Divide the gnocchi between plates and top with the kale, parmesan cheese and some crushed hazelnuts.