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Sauteed Tuscan Cabbage And Oyster Mushroom Gnocchi Recipe

Ingredients

How to make it

  • Toss gnocchi with salt and pepper and place in a bowl. Keep warm.
  • Heat a deep, non-stick skillet and add the olive oil.
  • Add kale and saute over medium heat until tender - about 5 minutes.
  • Add mushrooms, onion and garlic scape (or garlic) and cook, stirring occasionally, 4-5 minutes.
  • Add the broth, butter flavouring (if using) and fresh herbs and cook 2 minutes.
  • Stir in the gnocchi, garlic and herb seasoning blend and lemon juice.
  • Cook 5 minutes longer, then pour into a bowl and garnish with Go Veggie Parmesan and pepper.

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Reviews & Comments 1

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  • jo_jo_ba 10 years ago
    I used Gia Russa Mini Gnocchi with Potato, but for GF I would suggest Caesar's Vegan Potato Gnocchi, cut in half and cooked.

    Adapted from Mr. Wilkinson's Vegetables: A Cookbook to Celebrate the Garden

    Amount Per Serving
    Calories: 388.1
    Total Fat: 6.6 g
    Cholesterol: 0.0 mg
    Sodium: 1,312.5 mg
    Total Carbs: 74.9 g
    Dietary Fiber: 8.5 g
    Protein: 12.1 g
    Was this review helpful? Yes Flag

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