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Potato Gnocchi Sauteed with Mushrooms, Kale and Bacon

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Use leftover, plain (no butter, milk or cream) The next time you are making mashed or baked potatoes at home, why not make a little bit extra? Use the leftover, plain (no butter, milk or cream)from Saturday night to make these light, heavenly pillows of gnocchi. If you don't want to use white wine, replace it with low sodium vegetable stock or even water. Gnocchi are also amazing with homemade tomato sauce.
  Russet potato 1 1⁄2 Pound, cooked, mashed (For the gnocchi)
  Egg 1 Large (For the gnocchi)
  All purpose flour 2 Cup (32 tbs) (For the gnocchi)
  Salt 1 Teaspoon (For the gnocchi)
  Bacon 2 Ounce, cubed (For the vegetables)
  Shallots 2 Medium, peeled, finely chopped (For the vegetables)
  Garlic clove 4 Medium, peeled, finely chopped (For the vegetables)
  Chili flakes 1⁄2 Teaspoon (For the vegetables)
  Crimini mushrooms/Button mushrooms 16 Large, quartered (For the vegetables)
  Portobello mushroom 4 Large, cut into cubes (For the vegetables)
  Kale 6 Ounce, stems removed, leaves chopped (For the vegetables)
  Dry white wine 1 Cup (16 tbs) (such as Chardonnay)
  Olive oil 1 Tablespoon
  Seasoned salt 1⁄2 Teaspoon (or to taste)
  Cracked black pepper 1 Teaspoon (or to taste)

1. Slowly heat mashed potatoes in a medium saucepan.
2. When warm, mound onto a clean work surface and sprinkle with 1 cup flour and salt. Make a well in middle and add egg.
3. Using a fork, whisk egg and gradually incorporate potatoes and flour.
4. Once dough starts to come together, use hands to knead into a shaggy mass. If dough is too sticky, sprinkle over more flour, 1/4 cup at a time, until dough feels dry to the touch.
5. Bring a large pot of salted water to a boil and prepare an ice bath.

6. Divide dough into 6 wedges. Roll each wedge into a 1/2 inch thick rope.
7. Using a pastry scraper or a dull knife, cut rope into 1/2 inch pieces, keeping pieces separate.
8. Drop gnocchi into boiling water, about 30 pieces at a time, and cook until they float, about 1 minute.
9. Remove gnocchi and plunge into an ice bath. Repeat with remaining gnocchi.
10. Drain gnocchi and place in a medium bowl; toss with a little olive oil to prevent sticking.
11. Heat a large stainless steel skillet over medium high heat.
12. Add bacon, shallots garlic and chili flakes. Cook until vegetables turn translucent, about 1 minute.
13. Add mushrooms in a single layer and cook without stirring for 1 minute.
14. Toss and repeat process until mushrooms are brown, about 5 minutes.
15. Place kale on top of mushrooms; toss to coat and cook until kale turns bright green, about 3 minutes. Deglaze pan with white wine and cook until liquid is reduced by half.
16. Place vegetables in a bowl and return pan to heat.
17. Add olive oil and once hot, add gnocchi. Sauté gently until until gnocchi is heated through, about 1 to 2 minutes.

18. Divide gnocchi among plates and top with vegetables

Recipe Summary

Difficulty Level: 
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes

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Nutrition Rank

Nutrition Facts

Serving size

Calories 603 Calories from Fat 74

% Daily Value*

Total Fat 8 g13%

Saturated Fat 1.8 g9%

Trans Fat 0 g

Cholesterol 56.6 mg18.9%

Sodium 825.1 mg34.4%

Total Carbohydrates 105 g35%

Dietary Fiber 8.5 g34.1%

Sugars 8.6 g

Protein 25 g50%

Vitamin A 135.6% Vitamin C 105.9%

Calcium 17.9% Iron 43.1%

*Based on a 2000 Calorie diet

Potato Gnocchi Sauteed With Mushrooms, Kale And Bacon Recipe Video