Sign In Chef

OR

No account yet? Sign up.

Forgot your password?

×

Our Disclaimer (The serious stuff)

By using our free meal planner (and the rest of spoonacular.com) you have to agree that you and only you are responsible for anything that happens to you because of something you have read on this site or have bought/cooked/eaten because of this site. After all, the only person who controls what you put in your mouth is you, right?

Spoonacular is a recipe search engine that sources recipes from across the web. We do our best to find recipes suitable for many diets — whether vegetarian, vegan, gluten free, dairy free, etc. — but we cannot guarantee that a recipe's ingredients are safe for your diet. Always read ingredient lists from the original source (follow the link from the "Instructions" field) in case an ingredient has been incorrectly extracted from the original source or has been labeled incorrectly in any way. Moreover, it is important that you always read the labels on every product you buy to see if the product could cause an allergic reaction or if it conflicts with your personal or religious beliefs. If you are still not sure after reading the label, contact the manufacturer.

We also attempt to estimate the cost and calculate the nutritional information for the recipes found on our site. Again, we cannot guarantee the accuracy of this information. Additionally, our nutrition visualizer that suggests that you limit sodium, sugar, etc., and get enough protein, vitamins, and minerals is not intended as medical advice. Similarly, our health tips are based on articles we have read from various sources across the web, and are not based on any medical training. The team behind spoonacular does not possess any medical qualifications and the information may be found to be incorrect or out of date based on future research. If you need help planning your diet or determining which foods (and recipes) are safe for you, contact a registered dietitian, allergist, or another medical professional.

Spoonacular is not responsible for any adverse effects or damages that occur because of your use of the website or any information it provides (e.g. after cooking/consuming a recipe on spoonacular.com or on any of the sites we link to, after reading information from articles or shared via social media, etc.)

×

Potato Gnocchi With Kale and Mushrooms In A Goat Cheese Sauce

 
One serving costs about $1.83

$1.83 per serving

1 people like this recipe

1 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 vegetarian,lacto ovo vegetarian side dish,lunch,main course,main dish,dinner Mediterranean,Italian,European
spoonacular Score:87%

Spoonacular Score: 87%

 

Potato Gnocchi With Kale and Mushrooms In A Goat Cheese Sauce might be just the main course you are searching for. This lacto ovo vegetarian recipe serves 4 and costs $1.83 per serving. One serving contains 390 calories, 17g of protein, and 10g of fat. If you have semi-soft goat cheese, nutmeg, egg yolk, and a few other ingredients on hand, you can make it. Only a few people really liked this Mediterranean dish. It is brought to you by Foodista. This recipe is liked by 1 foodies and cooks. From preparation to the plate, this recipe takes approximately 45 minutes. With a spoonacular score of 84%, this dish is outstanding. If you like this recipe, you might also like recipes such as Crispy Brown Butter Sweet Potato Gnocchi with Balsamic Caramelized Mushrooms + Goat Cheese, Beet Gnocchi With Mustard Sauce And Goat Cheese, and Goat Cheese Gnocchi with Bacon, Dates and Kentucky Wine Sauce.

Chianti, Verdicchio, and Trebbiano are great choices for Gnocchi. Italians know food and they know wine. Trebbiano and Verdicchio are Italian white wines that pair well with fish and white meat, while Chianti is a great Italian red for heavier, bolder dishes. One wine you could try is Podere Il Palazzino Chianti Classico Argenina. It has 4.1 out of 5 stars and a bottle costs about 22 dollars.

Podere Il Palazzino Chianti Classico Argenina

Chianti Classico Argenina is ruby red in color. The nose is fresh and fruity with notes of red berries and plum. On the palate, fresh, quite soft, medium bodied, round, quite intense and persistent, with a fruity finish

» Get this wine on Wine.com

Ingredients

Servings:
1.5 pounds
1.5 pounds baking potatoes
baking potatoes
1 cup
1 cup flour
flour
1
1  egg yolk
egg yolk
1 tsp
1 tsp kosher salt
kosher salt
0.25 tsps
0.25 tsps fresh nutmeg
fresh nutmeg
2 tsps
2 tsps olive oil
olive oil
8 ounces
8 ounces crimmini mushrooms
crimmini mushrooms
8 ounces
8 ounces crimmini mushrooms
crimmini mushrooms
2 cups
2 cups fresh kale
fresh kale
4 ounces
4 ounces semi-soft goat cheese
semi-soft goat cheese
0.5 cup
0.5 cup skim milk
skim milk
some
some salt and pepper
salt and pepper
1.5 pounds baking potatoes
1.5 pounds
baking potatoes
1 cup flour
1 cup
flour
1  egg yolk
1
egg yolk
1 tsp kosher salt
1 tsp
kosher salt
0.25 tsps fresh nutmeg
0.25 tsps
fresh nutmeg
2 tsps olive oil
2 tsps
olive oil
8 ounces crimmini mushrooms
8 ounces
crimmini mushrooms
8 ounces crimmini mushrooms
8 ounces
crimmini mushrooms
2 cups fresh kale
2 cups
fresh kale
4 ounces semi-soft goat cheese
4 ounces
semi-soft goat cheese
0.5 cup skim milk
0.5 cup
skim milk
some salt and pepper
some
salt and pepper

Equipment

baking paper
baking paper
slotted spoon
slotted spoon
potato ricer
potato ricer
oven
oven
frying pan
frying pan
bowl
bowl
pot
pot
baking paper
baking paper
slotted spoon
slotted spoon
potato ricer
potato ricer
oven
oven
frying pan
frying pan
bowl
bowl
pot
pot


Instructions

Preheat oven to 400F. Pierce potatoes several times each with a fork and bake until soft, about 1 hour. Remove from the oven and let cool. Cut the potatoes in half and scoop the flesh into a medium-sized bowl and mash until smooth. You can also use a potato ricer or food mill and rice. Let cool to room temperature. Line a large backing sheet with parchment paper. Add flour to the potatoes and mix. Form a well in the middle of the mixture and add yolk, nutmeg and salt. Using a fork, stir until the potato mixture is evenly coated, it will not be completely smooth. Form the dough into a ball and divide into 4 equally-sized pieces. Roll each piece of dough between your hands and a lightly floured work surface into a 3/4 inch diameter rope. Cut the rope int 3/4-inch pieces and indent each piece with a fork. (The indent is optional, but will help the gnocchi hold the sauce.) Place the pieces on the parchment and repeat with the remaining dough. Bring a large pot of salted water to a rolling boil and add the gnocchi in batches. You don't want the water to stop boiling. It will sink to the bottom of the pot. Stirring occasionally, let the gnocchi cook until it floats and is cooked through, about 4 minutes. With a slotted spoon, transfer the cooked gnocchi to a bowl and set aside. In a large skillet, heat the oil over medium-high heat. Add the mushrooms and sautee until browned and most of the moisture has cooked off. Add the kale and continue to cook until it just begins to wilt, about 1 minute. Add milk and goat cheese and stir continuously until well blended. Add gnocchi and stir until coated and warmed through. Add salt and pepper to taste.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.14
Ingredient
1.5 pounds baking potatoes
1 cup flour
1 egg yolk
¼ teaspoons fresh nutmeg
2 teaspoons olive oil
8 ounces crimmini mushrooms
8 ounces crimmini mushrooms
2 cups fresh kale
4 ounces semi-soft goat cheese
½ cups skim milk
Price
$0.91
$0.17
$0.24
$0.04
$0.10
$1.26
$1.26
$0.59
$3.81
$0.21
$8.57

Nutritional Information

Quickview
402 Calories
18g Protein
10g Total Fat
61g Carbs
58% Health Score
Limit These
Calories
402k
20%

Fat
10g
16%

  Saturated Fat
5g
32%

Carbohydrates
61g
20%

  Sugar
5g
6%

Cholesterol
62mg
21%

Sodium
926mg
40%

Get Enough Of These
Protein
18g
37%

Vitamin K
135µg
129%

Vitamin A
3768IU
75%

Vitamin B2
0.95mg
56%

Vitamin C
43mg
53%

Vitamin B6
0.87mg
44%

Vitamin B3
8mg
41%

Copper
0.81mg
41%

Manganese
0.79mg
40%

Vitamin B1
0.56mg
37%

Selenium
26µg
37%

Potassium
1283mg
37%

Phosphorus
366mg
37%

Folate
131µg
33%

Vitamin B5
2mg
28%

Iron
4mg
26%

Fiber
5g
22%

Calcium
201mg
20%

Magnesium
75mg
19%

Zinc
1mg
13%

Vitamin D
0.92µg
6%

Vitamin B12
0.36µg
6%

Vitamin E
0.72mg
5%

covered percent of daily need

Related Recipes