Sautéed Tuscan Cabbage & Oyster Mushroom Gnocchi
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 388.1
- Total Fat: 6.6 g
- Cholesterol: 0.0 mg
- Sodium: 1,312.5 mg
- Total Carbs: 74.9 g
- Dietary Fiber: 8.5 g
- Protein: 12.1 g
View full nutritional breakdown of Sautéed Tuscan Cabbage & Oyster Mushroom Gnocchi calories by ingredient
Introduction
Tender gnocchi pillows are really just a side for this delectable mess of greens and mushrooms - onion, garlic and a handful of fresh herbs boost the flavour while the lemon juice adds zip. A tiny bit of olive oil helps you absorb all the nutrition! Tender gnocchi pillows are really just a side for this delectable mess of greens and mushrooms - onion, garlic and a handful of fresh herbs boost the flavour while the lemon juice adds zip. A tiny bit of olive oil helps you absorb all the nutrition!Number of Servings: 1
Ingredients
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1 cup cooked gnocchi (I used a "mini gnocchi" which was perfect), drained and hot
¼ tsp Kosher salt
½ tsp coarse black pepper
1 tsp olive oil
150g (about 5.3 oz or 1 bunch) curly or Italian kale (cavolo nero) (stemmed and shredded weight)
4 oz king oyster mushrooms, sliced into ¼” thick rounds (use shiitake mushrooms, if you can’t find king oysters)
¼ medium onion, thinly sliced
1 garlic scape, thinly sliced (or 1 garlic clove, minced)
½ cup low sodium vegetable broth
½ tsp butter flavouring (optional, I liked the subtle richness it added)
1 tbsp fresh lemon thyme
1 tsp fresh oregano
1 tsp salt-free garlic and herb seasoning blend
juice of ½ lemon
2 tsp Go Veggie Parmesan, to serve
pepper, to serve
Tips
I used Gia Russa Mini Gnocchi with Potato, but for GF I would suggest Caesar's Vegan Potato Gnocchi, cut in half and cooked.
Adapted from Mr. Wilkinson's Vegetables: A Cookbook to Celebrate the Garden
Directions
Toss gnocchi with salt and pepper and place in a bowl. Keep warm.
Heat a deep, non-stick skillet and add the olive oil.
Add kale and saute over medium heat until tender - about 5 minutes.
Add mushrooms, onion and garlic scape (or garlic) and cook, stirring occasionally, 4-5 minutes.
Add the broth, butter flavouring (if using) and fresh herbs and cook 2 minutes.
Stir in the gnocchi, garlic and herb seasoning blend and lemon juice.
Cook 5 minutes longer, then pour into a bowl and garnish with Go Veggie Parmesan and pepper.
Serving Size: Makes one large serving
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.
Heat a deep, non-stick skillet and add the olive oil.
Add kale and saute over medium heat until tender - about 5 minutes.
Add mushrooms, onion and garlic scape (or garlic) and cook, stirring occasionally, 4-5 minutes.
Add the broth, butter flavouring (if using) and fresh herbs and cook 2 minutes.
Stir in the gnocchi, garlic and herb seasoning blend and lemon juice.
Cook 5 minutes longer, then pour into a bowl and garnish with Go Veggie Parmesan and pepper.
Serving Size: Makes one large serving
Number of Servings: 1
Recipe submitted by SparkPeople user JO_JO_BA.