cooco logo
Search icon
Notification icon
Potato Gnocchi With Kale and Mushrooms In A Goat Cheese Sauce

Potato Gnocchi With Kale and Mushrooms In A Goat Cheese Sauce

By Amelia Mitra
0’ Prep time
45’ Cook time
45’ Total time
394 Calories
4 Serving

Summary

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.
Amelia Mitra 0 Followers

Step by Step

Check circle icon

Step 1

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.
Check circle icon

Step 2

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.
Check circle icon

Step 3

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.
Check circle icon

Step 4

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.
Check circle icon

Step 5

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.
Check circle icon

Step 6

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.

Ingredient

  • fresh mushrooms
    fresh mushrooms
    226.8 grams 226.8 grams
  • salt and pepper
    salt and pepper
    4
  • russet potato
    russet potato
    680.39 grams
  • fresh nutmeg
    fresh nutmeg
    0.25 teaspoons
  • olive oil
    olive oil
    2 teaspoons
  • kosher salt
    kosher salt
    1 teaspoon
  • kale
    kale
    42 grams
  • fat free milk
    fat free milk
    122.5 milliliters
  • egg yolk
    egg yolk
    1
  • wheat flour
    wheat flour
    125 grams
  • goat cheese
    goat cheese
    113.4 grams

Nutrition Facts

View nutrition facts
User Avatar Cooco Assistant