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
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.