Food Blog: Creamy Mushroom, Kale & Lentil Gnocchi Recipe

Thursday, January 30, 2025

Creamy Mushroom, Kale & Lentil Gnocchi Recipe

This Week's
Must Try Recipe

Creamy Mushroom, Kale
& Lentil Gnocchi

Creamy, packed with veg, and made in a single pan, this gnocchi has everything you need for a comforting midweek dinner.

SERVES: 3

TIME: 35 minutes

INGREDIENTS

2 tbsp olive oil (+ extra to serve)

4 cloves garlic, thinly sliced/finely chopped

pinch of dried red chilli flakes (optional)

1 pack mushrooms (about 400g / 14 oz; we used baby chestnut & portobello), sliced

1 pack cherry tomatoes (about 300g / 12 oz)

400ml tin of coconut milk

1–2 tbsp white miso paste (to taste)

500g gnocchi (1 pack)

400g tin of lentils, rinsed & drained

2 handfuls of kale, sliced

METHOD

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.

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.

3. Stir in the tomatoes, coconut milk and miso; simmer vigorously for 10 minutes, until reduced by about half.

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.

5. To serve, divide between bowls and drizzle with a little extra virgin olive oil.

New This Week

Power Porridge
& Blood Orange Compote

Dark, cold mornings feel so much brighter with a nourishing breakfast ready to go. This vibrant blood orange compote is unbelievably easy to prep (up to 3 days ahead!) and pairs perfectly with our hearty power porridge, crunchy cacao nibs, and creamy coconut yoghurt.

Creamy Miso
& Butter Bean Dip

You asked, we listened! This irresistible dip from our Salad Project collab is finally here. Creamy and packed with umami, it's perfect with crunchy veg, slathered on sourdough, or tossed through your favourite salad.