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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,healthy,lacto ovo vegetarian side dish,lunch,main course,main dish,dinner Mediterranean,Italian,Eastern European,European,Greek
spoonacular Score:85%

Spoonacular Score: 85%

 

Potato Gnocchi With Kale and Mushrooms In A Goat Cheese Sauce is a lacto ovo vegetarian recipe with 4 servings. For $1.83 per serving, this recipe covers 30% of your daily requirements of vitamins and minerals. This main course has 395 calories, 17g of protein, and 10g of fat per serving. Only a few people really liked this Mediterranean dish. From preparation to the plate, this recipe takes around around 45 minutes. This recipe is liked by 1 foodies and cooks. This recipe from Foodista requires skim milk, olive oil, egg yolk, and salt and pepper. With a spoonacular score of 84%, this dish is amazing. Similar recipes are 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, Trebbiano, and Verdicchio are my top picks 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. You could try Barone Ricasoli Rocca Guicciarda Chianti Classico Riserva. Reviewers quite like it with a 4.2 out of 5 star rating and a price of about 20 dollars per bottle.

Barone Ricasoli Rocca Guicciarda Chianti Classico Riserva

Intense ruby red color with slight garnet hues. It has a soft entry prevailing red fruits. Long persistent finish with firm, silky tannins and balanced acidity. Blend: 90% Sangiovese, 5% Merlot, 5% Canaiolo

» Get this wine on Wine.com

Ingredients

Servings:
1.5 lb
1.5 lb 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 oz
8 oz mushrooms
mushrooms
2 cups
2 cups fresh kale
fresh kale
4 oz
4 oz goat cheese
goat cheese
0.5 cups
0.5 cups skim milk
skim milk
some
some salt and pepper
salt and pepper
1.5 lb baking potatoes
1.5 lb
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 oz mushrooms
8 oz
mushrooms
2 cups fresh kale
2 cups
fresh kale
4 oz goat cheese
4 oz
goat cheese
0.5 cups skim milk
0.5 cups
skim milk
some salt and pepper
some
salt and pepper

Equipment

baking paper
baking paper
slotted spoon
slotted spoon
potato ricer
potato ricer
frying pan
frying pan
bowl
bowl
oven
oven
pot
pot
baking paper
baking paper
slotted spoon
slotted spoon
potato ricer
potato ricer
frying pan
frying pan
bowl
bowl
oven
oven
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: $1.83
Ingredient
1.5 pounds baking potatoes
1 cup flour
1 egg yolk
¼ teaspoons fresh nutmeg
2 teaspoons olive oil
8 ounces mushrooms
2 cups fresh kale
4 ounces goat cheese
½ cups skim milk
Price
$0.91
$0.17
$0.24
$0.04
$0.10
$1.26
$0.59
$3.81
$0.21
$7.31

Tips

Health Tips

  • Egg yolks are high in cholesterol, leading some people to recommend eating only egg whites or limiting egg consumption to one egg per day. However, new research suggests you might go ahead and eat your whole eggs. It turns out egg yolk contains valuable nutrients (the cartenoids that make it yellow are great for eye health, folic acid is great for brain health, and it has vitamins A, E, D, and K) and dietary cholesterol seems to have little influence on blood cholesterol levels.

  • You can easily swap half of the white flour in most recipes for whole wheat flour to add some fiber and protein. It does result in a heavier dough, so for cookies, cakes, etc., you might try swapping in whole wheat pastry flour.

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • Don't waste any egg yolks or egg whites left over from separating eggs. Both can be frozen and used later (ice cube trays come in handy here!)

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • You might have heard that you should never wash mushrooms. Before you spend your precious time wiping down mushroom after mushroom with a towel, you should probably know that this is mostly a myth. While mushrooms can absorb a little water if you soak them long enough, the amount absorbed from a quick wash is not going to have much of an impact on your dish.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • get more cooking tips

Green Tips

  • To avoid antibiotics, hormones, and other nasties in your milk, choose organic whenever possible. If you can't afford organic, look for milk labeled hormone and antibiotic free. It is often less expensive.

  • Good news for mushroom lovers: according to the Environmental Working Group (EWG), mushrooms are pretty "clean" when it comes to pesticide residue, so you do not have to splurge on extra-expensive organic mushrooms (unless you want to!)

Disclaimer

Nutritional Information

Quickview
395 Calories
17g Protein
10g Total Fat
61g Carbs
66% Health Score
Limit These
Calories
395
20%

Fat
10g
16%

  Saturated Fat
5g
31%

Carbohydrates
61g
20%

  Sugar
4g
5%

Cholesterol
62mg
21%

Sodium
773mg
34%

Get Enough Of These
Protein
17g
34%

Vitamin K
241µg
230%

Vitamin A
3768IU
75%

Vitamin C
51mg
62%

Copper
1mg
56%

Vitamin B6
0.85mg
42%

Vitamin B2
0.67mg
39%

Manganese
0.76mg
38%

Vitamin B1
0.51mg
34%

Phosphorus
328mg
33%

Potassium
1148mg
33%

Vitamin B3
6mg
31%

Selenium
21µg
30%

Folate
112µg
28%

Iron
4mg
24%

Vitamin B5
1mg
20%

Magnesium
75mg
19%

Calcium
162mg
16%

Fiber
3g
15%

Zinc
1mg
11%

Vitamin D
0.84µg
6%

Vitamin B12
0.32µg
5%

Vitamin E
0.5mg
3%

covered percent of daily need

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