Creamy Mushroom, Kale & Lentil Gnocchi
Total Time
35 minutes
Prep Time
0 seconds
Cook Time
35 minutes
Rating
0 out of 5 stars
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Ingredients
3 servings
- 2 tablespoons olive oil
- 4 cloves garlic
- pinch of dried red chilli flakes
- 1 pack mushrooms
- 1 pack cherry tomatoes
- 400ml canned coconut milk
- 1–2 tablespoons white miso paste
- 500g gnocchi
- 1 x 14 oz tin lentils
- 2 handfuls of kale
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Preparation
Step 1
Warm the oil in a large sauté pan or shallow casserole dish set over medium–low heat. Add the garlic and chilli flakes (if using); cook for 3–4 minutes until golden.
Step 2
Increase the heat to high, add the mushrooms and a pinch of salt. Cook for 10–12 minutes, stirring every so often, until golden.
Step 3
Stir in the tomatoes, coconut milk and miso; simmer vigorously for 10 minutes, until reduced by about half.
Step 4
Stir in the gnocchi and lentils; scatter over the kale. Cover with a lid and cook for 4–5 minutes until the kale has wilted and the gnocchi is just cooked. Season to taste.
Step 5
To serve, divide between bowls and drizzle with a little extra virgin olive oil.
Step 6
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