Gnocchi with Parmesan Sauce, Mushrooms and Kale
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Gastrotools
Recipes from professionals
Nordic-inspired gnocchi with seasonal mushrooms and kale in a creamy parmesan sauce. If you want an even heartier meal, you can optionally add some crispy fried bacon in cubes or some leftover cooked or fried chicken in bite-sized pieces. The dish also tastes lovely with pasta.
Servings
: 4
servings
Ingredients
1
shallot
butter for frying
2
dl
chicken broth
1
dl
milk
1
dl
cream
50
g
finely grated parmesan
salt and pepper
200
g
kale
butter for frying
500
g
gnocchi
butter for frying
optional parmesan shavings for garnish
salt and pepper
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Instructions
Parmesan Sauce
Step 1/2
Peel and chop the shallot. Sauté it in butter in a pot until the onions are translucent. Add the chicken broth, bring the pot to a boil, and reduce by half. Add milk and cream, and reduce again to 1/3. Remove the pot from heat, and add parmesan. Blend the sauce, and season with salt and pepper.
Step 2/2
Warm the sauce in a pot at serving time without bringing it to a boil.
Clean the mushrooms, and cut any larger mushrooms into bite-sized pieces.
Step 1/7
Strip the kale leaves from the stems, and rinse them thoroughly. Let them drain in a colander.
Step 2/7
Fry the mushrooms in butter in a pan until they release liquid and take on color.
Step 3/7
Add the kale, and continue frying until it slightly collapses.
Step 4/7
Season with salt and pepper.
Step 5/7
Cook the gnocchi according to the instructions on the package. Drain the water, but save a little of it.
Step 6/7
Toss the gnocchi together with parmesan sauce, mushrooms and kale – adjust the consistency if needed with a little of the cooking water from the gnocchi. Season with salt and pepper.
Step 7/7
Optionally garnish with extra parmesan.
