Using a good-quality store-bought gnocchi means this dish can be on the table in 15 minutes. It’s a wholesome and comforting meal for these cooler nights.
Serves: 2
INGREDIENTS
250 grams store-bought gnocchi (I used Sabato’s gluten-free gnocchi)
200 grams portobello mushrooms
2 large garlic cloves, finely diced
1 tablespoon finely diced fresh rosemary leaves
1 teaspoon fresh thyme leaves
1 tablespoon balsamic vinegar
4 large leaves kale or silverbeet, stems removed and roughly chopped
¼ cup walnuts, roughly chopped
sea salt and cracked black pepper
olive oil, for sautéing
METHOD
Cook the gnocchi in boiling water according to the packet instructions. Drain well.
Heat a generous glug of olive oil in a sauté pan over a medium-high heat. Add the gnocchi and cook for approximately 3 minutes until lightly browned on both sides. Remove from pan and set aside until ready to use.
Add another glug of olive oil to the same pan and reduce the heat slightly. Add the mushrooms, garlic and herbs. Cook for roughly 5 minutes until the mushrooms have wilted and are starting to look glossy. Add the balsamic and toss well.
Add the greens and cook for 2–3 minutes until wilted and tender. Add the gnocchi and walnuts. Toss through and cook for a further minute to heat through. Season to taste. Serve immediately.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!