Potato Gnocchi With Kale and Mushrooms In A Goat Cheese Sauce

Ready in : 45 mins

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.

Diets

LACTO OVO VEGETARIAN

Ingredients

baking potatoes

1.5 pounds

flour

1 cup

egg yolk

1

kosher salt

1 teaspoon

nutmeg

0.25 teaspoon

olive oil

2 teaspoons

crimmini mushrooms

8 ounces

kale

2 cups

semi-soft goat cheese

4 ounces

skim milk

0.5 cup

salt and pepper

4 servings

Cooking in Steps

1
Preheat oven to 400F. Pierce potatoes several times each with a fork and bake until soft, about 1 hour.

potato

oven
2
Remove from the oven and let cool.

oven
3
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.

potato

rice

potato ricer

bowl
4
Let cool to room temperature.
5
Line a large backing sheet with parchment paper.

baking paper
6
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.

potato

nutmeg

dough

all purpose flour

salt

egg yolk
7
Roll each piece of dough between your hands and a lightly floured work surface into a 3/4 inch diameter rope.

dough

roll
8
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.)

gnocchi
9
Place the pieces on the parchment and repeat with the remaining dough.

dough
10
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.

gnocchi

water

slotted spoon

bowl

pot
11
In a large skillet, heat the oil over medium-high heat.

cooking oil

frying pan
12
Add the mushrooms and sautee until browned and most of the moisture has cooked off.

mushrooms
13
Add the kale and continue to cook until it just begins to wilt, about 1 minute.

kale
14
Add milk and goat cheese and stir continuously until well blended.

goat cheese

milk
15
Add gnocchi and stir until coated and warmed through.

gnocchi
16
Add salt and pepper to taste.

salt and pepper