Potato Gnocchi With Kale and Mushrooms In A Goat Cheese Sauce
Potato Gnocchi With Kale and Mushrooms In A Goat Cheese Sauce might be just the main course you are searching for. This lacto ovo vegetarian recipe serves 4 and costs $1.83 per serving. One serving contains 390 calories, 17g of protein, and 10g of fat. If you have semi-soft goat cheese, nutmeg, egg yolk, and a few other ingredients on hand, you can make it. Only a few people really liked this Mediterranean dish. It is brought to you by Foodista. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 84%, this dish is outstanding. If you like this recipe, you might also like recipes such as Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms + Goat Cheese, Beet Gnocchi With Mustard Sauce And Goat Cheese, and Goat Cheese Gnocchi with Bacon, Dates and Kentucky Wine Sauce.
Prep Time:
11 mins
Cook Time:
34 mins
Total Time:
45 mins
Servings:
4
Nutrition per Serving
Calories
382
Protein
15.95g
Carbs
58.62g
Fat
10.03g
Ingredients
Original recipe (4 servings) → 4 servings
- •1.5 pounds baking potatoes
- •1 cup flour
- •1 egg yolk
- •1 teaspoon kosher salt
- •0.3 teaspoon nutmeg
- •2 teaspoons olive oil
- •8 ounces crimmini mushrooms
- •2 cups kale
- •4 ounces semi-soft goat cheese
- •0.5 cup skim milk
- •4 servings salt and pepper
Directions
Preheat oven to 400F. Pierce potatoes several times each with a fork and bake until soft, about 1 hour.
Remove from the oven and let cool.
Cut the potatoes in half and scoop the flesh into a medium-sized bowl and mash until smooth. You can also use a potato ricer or food mill and rice.
Let cool to room temperature.
Line a large backing sheet with parchment paper.
Add flour to the potatoes and mix. Form a well in the middle of the mixture and add yolk, nutmeg and salt. Using a fork, stir until the potato mixture is evenly coated, it will not be completely smooth. Form the dough into a ball and divide into 4 equally-sized pieces.
Roll each piece of dough between your hands and a lightly floured work surface into a 3/4 inch diameter rope.
Cut the rope int 3/4-inch pieces and indent each piece with a fork. (The indent is optional, but will help the gnocchi hold the sauce.)
Place the pieces on the parchment and repeat with the remaining dough.
Bring a large pot of salted water to a rolling boil and add the gnocchi in batches. You don't want the water to stop boiling. It will sink to the bottom of the pot. Stirring occasionally, let the gnocchi cook until it floats and is cooked through, about 4 minutes. With a slotted spoon, transfer the cooked gnocchi to a bowl and set aside.
In a large skillet, heat the oil over medium-high heat.
Add the mushrooms and sautee until browned and most of the moisture has cooked off.
Add the kale and continue to cook until it just begins to wilt, about 1 minute.
Add milk and goat cheese and stir continuously until well blended.
Add gnocchi and stir until coated and warmed through.
Add salt and pepper to taste.
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