One Pan Gnocchi with Kale, Sundried Tomatoes, and Mushrooms
Try one pan gnocchi with kale, sun-dried tomatoes, and mushrooms for a truly delicious vegetarian entree or filling side dish. Ready in just 30 minutes!
6cupsshelf-stable gnocchi(about 2 one pound packages)
¾ cupchopped sun-dried tomatoes(7 oz. jar or 3.5 oz. package)
1cupgrated Parmesan or Romano cheese, more for garnishing
¼ teaspoonred pepper flakes, more or less to taste
Salt and pepper to taste
Instructions
Prepare tomatoes. If you have oil-packed sundried tomatoes, drain the oil and pat the excess oil off with paper towels. Chop finely. If using sun-dried tomatoes that are not packed in oil, soften the tomatoes by soaking them in very hot water for 10 minutes. Drain well, and chop.
Heat oil in large skillet at medium heat. Add minced garlic and sauté for 1 minute. Add mushrooms and sauté for 4 to 5 minutes more.
Add butter to skillet and allow to melt. Add chopped kale and sauté for 1 to 2 minutes, until bright green and just starting to wilt. Pour in broth.
Add the gnocchi, stir once, and cover. Let cook for 7 to 8 minutes, until gnocchi is soft, stirring occasionally but keeping covered as much as possible.
Remove cover, reduce heat, and add sundried tomatoes, cheese, and red pepper flakes. Stir occasionally and allow any remaining liquid to cook down a bit. Season with salt and pepper.
Garnish with additional cheese, if desired. Serve warm.
Video
Notes
If you prefer, use fresh cherry or grape tomatoes instead of sun-dried tomatoes.
Instead of kale, substitute spinach or another green. More tender greens can be stirred in with the tomatoes.
Add cooked chicken, sausage, shrimp, or white beans if you like.