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4 tablespoons unsalted butter 16 ounces fresh gnocchi 1/3 cup vegetable stock 1 cup shiitake mushrooms sliced 2 cups kale stems removed and roughly chopped 1 teaspoon garlic powder 1 teaspoon onion powder 1/4 cup grated parmesan cheese 1/2 lemon juiced Kosher salt to taste Black pepper to taste
Melt the butter in a large pan over medium heat.
Add the gnocchi and saute for 30 seconds.
Pour in the vegetable stock and cook for 3 minutes or until the stock has almost completely evaporated.
Add the shiitake mushrooms and saute for 1 minute.
Add the kale, garlic powder, and onion powder and saute for 30 seconds or until the kale begins to wilt.
Add the parmesan cheese and the lemon juice and stir to coat evenly.
Taste and season to taste with kosher salt and black pepper.
Serving: 1 g | Calories: 388 kcal | Carbohydrates: 54 g | Protein: 11 g | Fat: 15 g | Saturated Fat: 9 g | Polyunsaturated Fat: 5 g | Cholesterol: 69 mg | Sodium: 281 mg | Fiber: 4 g | Sugar: 2 g
Course Main Course
Cuisine American
Keyword gnocchi recipes, meatless gnocchi, mushroom gnocchi, mushroom recipes
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