Baked Gnocchi with Tomatoes, Mushrooms & Kale
Ingredients
The Gnocchi
-
1
pound
store-bought gnocchi
The Sauce
-
3
tablespoons
olive oil
-
8
ounces
button mushrooms
-
½
cup
peeled and sliced shallots
-
4
cloves
garlic
-
¼
cup
red wine
-
1
tablespoon
tomato paste
-
½
teaspoon
salt
-
½
teaspoon
black pepper
-
¼
teaspoon
ground nutmeg
-
2
cups
cherry tomatoes
-
15
ounces
tomato sauce
-
1
tablespoon
balsamic vinegar
-
1
cup
packed kale leaves
-
1
tablespoon
heavy cream
-
8
ounces
fresh mozzarella cheese
-
2
tablespoons
fresh basil
Instructions
- Preheat the oven to 400°F and prepare an oven-safe dish.
- Boil water in a medium pot, cook the gnocchi according to package instructions, then drain.
- In the same pot, heat olive oil, add mushrooms and shallots, and cook until softened.
- Add garlic and cook until fragrant, then stir in red wine, tomato paste, salt, black pepper, and nutmeg.
- Simmer until the wine evaporates, then add cherry tomatoes, tomato sauce, and balsamic vinegar, cooking until bubbling.
- Remove from heat, stir in kale, heavy cream, and cooked gnocchi.
- Layer half of the mixture in the baking dish, top with half the mozzarella, then add the remaining mixture and mozzarella.
- Bake for 10 minutes until cheese is melted and bubbly. Broil for 1-2 minutes if desired.
- Let rest for 5 minutes before serving and garnish with fresh basil.
Nutrition Facts (estimated)
Servings
4 servings
Calories
566
Total fat
26g
Total carbohydrates
62g
Total protein
23g
Sodium
1644mg
Cholesterol
50mg
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