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.
Kelly Gibney
Kelly Gibney is a food writer, stylist and photographer based in Auckland. For more delicious wholefood recipe inspiration head over to her blog, Kelly Gibney.com.
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Issue 128
This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.