Creamy Gnocchi with Kale & Mushrooms

Creamy Gnocchi with Kale & Mushrooms

This is a satisfying, creamy dish made with plenty of kale and mushrooms making it plentiful of vitamins and fibre. You can make your own gnocchi or use shop bought – check the packaging for vegan / gluten free versions.
Prep Time5 mins
Cook Time15 mins
Keyword: Gluten Free, Gnocchi, Plant-Based, Vegan


  • 1 tbsp olive oil
  • 1 medium onion diced
  • 3 cloves garlic minced
  • 1 tbsp mustard
  • 250 grams mushrooms sliced (we used chestnut)
  • 100 ml stock (we used Kallo mushroom stock)
  • 50 ml plant-based cream (we use Alpro)
  • 50 ml plant-based milk (we use Koko)
  • 4 sprigs fresh rosemary & thyme (or 1 tbsp each dried)
  • 200 grams kale roughly chopped
  • 1 pack (or around 400 grams) gluten free vegan gnocchi
  • salt and pepper to taste


  • Heat the oil in a large pan and fry the onion for around 3 minutes over a medium heat.
  • Add the garlic, mustard and mushrooms and cook for a further 2 minutes.
  • Stir the stock, cream, milk and rosemary / thyme into the pan and simmer for 5 minutes.
  • Add the kale and simmer for 5 more minutes.
  • When you add the kale, start to cook the gnocchi in a separate pan according to pack instructions – usually cooks for around 5 minutes in boiling water until the gnocchi floats for a minute.
  • Add the drained gnocchi to the creamy mixture and give everything a stir.
  • Add salt and pepper to taste.

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