Nordic inspired gnocchi with seasonal mushrooms and kale in a creamy parmesan sauce. If you want to add a twist to this meal, you can optionally add some crispy diced bacon or leftover boiled or fried chicken in bite-size pieces. The dish also tastes great with pasta.
4 people
Ingredients
400 g mixed mushrooms
200 g kale
Butter for frying
500 g gnocchi
Parmesan flakes for garnish
Salt and pepper
Parmesan sauce:
1 shallot
Butter for frying
2 dl chicken stock
1 dl milk
1 dl cream
50 g finely grated parmesan
Salt and peppe
Step by step
Clean the mushrooms and cut, if necessary, larger mushrooms into bite-sized pieces.
Strip the kale leaves from the stems and rinse them thoroughly. Let them drain in a colander.
Fry the mushrooms in butter in a pan until they soften and take on colour. Add the kale and continue cooking until it softens. Season with salt and pepper.
Cook the gnocchi according to the instructions on the package. Drain, but save a bit of water for later.
Toss the gnocchi with Parmesan sauce, mushrooms and kale - If you wish for a creamier consistency you can add a little of the cooking water from the gnocchi. Season to taste with salt and pepper.
Top with grated parmesan.
Parmesan sauce:
Peel and chop the shallot. Sauté in butter in a pan until the onions are clear. Add the chicken stock, bring the pan to the boil, and reduce by half. Add milk and cream and reduce again to 1/3. Remove the pan from the heatsource and add the parmesan. Blend the sauce and season with salt and pepper.
Warm the sauce in a pan, before serving, avoid bringing it to the boil.
