Baked Gnocchi with Tomatoes, Mushrooms & Kale
User Reviews
5
6 reviews
Excellent
-
Prep Time
15 mins
-
Cook Time
25 mins
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Total Time
40 mins
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Servings
4 servings
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Calories
566 kcal
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Course
Main Course
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Cuisine
American
Baked Gnocchi with Tomatoes, Mushrooms & Kale
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This baked gnocchi with cherry tomatoes, mushrooms, shallots, kale and mozzarella cheese is sure to become a family favorite at dinnertime!
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Ingredients
- 1 pound gnocchi store-bought, 1 package
- 3 tablespoons olive oil
- 8 ounces button mushrooms trimmed and quartered
- ½ cup shallot peeled and sliced
- 4 garlic peeled and minced, cloves
- ¼ cup red wine
- 1 tablespoon tomato paste
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon ground nutmeg
- 2 cups cherry tomato
- 15 ounce tomato sauce 1 can
- 1 tablespoon balsamic vinegar
- 1 cup kale torn into bite-sized pieces, packed leaves
- 1 tablespoon heavy cream
- 8 ounces mozzarella cheese torn into bite-sized pieces, fresh
- 2 tablespoons basil roughly chopped, fresh
Instructions
- Preheat your oven to 400°F. Spray an oven-safe dish with non-stick cooking spray and set it aside.
- Bring a medium pot of water to a boil. Add the gnocchi and cook it according to the package instructions, about 3-4 minutes. Drain into a colander and set aside.
- Return the pot to the stove and heat the olive oil over medium-high heat. When the oil is hot, add the mushrooms and sliced shallots, and cook, stirring occasionally, until softened and slightly browned, about 5 minutes. Stir in the garlic and cook until fragrant, about 1 minute. Stir in the red wine, tomato paste, salt, black pepper and nutmeg. Bring to a simmer and cook, stirring frequently, until the wine is almost completely evaporated, about 2-3 minutes. Stir in the cherry tomatoes, tomato sauce and balsamic vinegar. Cook until the sauce is bubbling and some of the tomatoes are starting to burst, about 5-6 minutes more.
- Remove the pot from the heat. Add the kale, heavy cream, and the cooked gnocchi, stirring to coat everything in the sauce. Transfer about half of the gnocchi/vegetable mixture to your prepared baking dish. Top with about half of the torn mozzarella cheese. Then add the remaining gnocchi/vegetable mixture, and top with the remaining mozzarella cheese.
- Transfer the baking dish to your preheated oven and bake for 10 minutes. The cheese should be melted and the sauce should be slightly bubbly. If you want to brown the cheese, you can place the baking dish under your broiler for 1-2 minutes.
- Remove the baking dish from your oven and allow the baked gnocchi to rest for 5 minutes before serving. Garnish with fresh basil.
- Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.
Nutrition Information
Show Details
Calories
566kcal
(28%)
Carbohydrates
62g
(21%)
Protein
23g
(46%)
Fat
26g
(40%)
Saturated Fat
10g
(50%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
12g
(60%)
Cholesterol
50mg
(17%)
Sodium
1644mg
(69%)
Potassium
1005mg
(21%)
Fiber
7g
(28%)
Sugar
12g
(24%)
Vitamin A
3053IU
(61%)
Vitamin C
50mg
(56%)
Calcium
384mg
(38%)
Iron
7mg
(39%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 566 kcal
% Daily Value*
| Calories | 566kcal | 28% |
| Carbohydrates | 62g | 21% |
| Protein | 23g | 46% |
| Fat | 26g | 40% |
| Saturated Fat | 10g | 50% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 12g | 60% |
| Cholesterol | 50mg | 17% |
| Sodium | 1644mg | 69% |
| Potassium | 1005mg | 21% |
| Fiber | 7g | 28% |
| Sugar | 12g | 24% |
| Vitamin A | 3053IU | 61% |
| Vitamin C | 50mg | 56% |
| Calcium | 384mg | 38% |
| Iron | 7mg | 39% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
6 reviews
Excellent
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