Eat, Drink, and be Rosemary: Mushroom & Herb Kale Gnocchi
My lazy girl dinner hack. Trader Joe’s has amazing pre-made, gluten-free gnocchi that has become a staple in my freezer. I love both the kale or the cauliflower options to eat ‘as-is’ or use in recipes such as this one. A simple way I brought more flavor to this dish was to add vegetables, herbs, and a bit of white wine. Top this off with some vegan cheese and you are ready to go!
Eat, Drink, and be Rosemary: Mushroom & Herb Kale Gnocchi
Ingredients
- 2 tbsp vegan butter
- 1 package pre-made gnocchi I used the Kale Gnocchi from Trader Joe's
- 1 container shitake mushrooms sliced
- 1 container white button mushrooms sliced
- 1/2 cup fresh rosemary chopped
- 1/2 cup dry white wine to taste
- 2 cloves garlic minced
- 1/2 white onion chopped
- 1/2 cup vegan feta crumbled
- 2 tbsp flat leaf parsley chopped
- salt & pepper to taste
Instructions
- On medium to high heat, melt 1 tbsp vegan butter on the pan. Add the gnocchi and cook for 10 minutes.
- While gnocchi is cooking, in a separate pan on medium to low heat, melt 1 tbsp of the vegan butter. Add minced garlic and onions. Cook for a few minutes until fragrant. Add the sliced mushrooms along with the rosemary. Stir frequently. Add white wine over low heat then cook for another 5 minutes until mushrooms are evenly coated.
- Once the gnocchi is cooked through and crispy on the sides, pour in the mushroom rosemary mixture into the same pan.
- Add vegan feta to the pan along with salt and pepper. Taste as you go to adjust seasoning if needed.
- Divid into 2 plates, top with parsley and more feta if needed. Ready to serve!
