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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126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.