Gnocchi with Mushroom & Kale Cream Sauce

Welcome 2017
Happy new year readers! I’m starting 2017 off not with a ‘new year new you’ green smoothie or broth, but with some comfort food. It hasn’t exactly been an easy slide into 2017 for me, although I knew it wouldn’t be. My 2016 ended with a whirlwind of change: I got a full-time job! After 4 years as a student/very low-paid adjunct lecturer, I am very pleased about this development. However…the job involves me spending my weeks in the north of England and my weekends in London, which will radically change the way I live plan and cook meals. I start next week, and am currently in a stressful fog of marking, flat-hunting, and preparing for this new job. As ever, being in the kitchen remains a form of solace.

Obviously, the blog is about to undergo a bit of a change of focus, and probably less frequent posting in the short term. I will be cooking in a totally new way and the blog will reflect that. Hopefully you will still want to continue reading. 😉

The dish
Incidentally, I had never bought gnocchi until a couple of months ago (though have made it before). I picked up a couple of packages, thinking it would be a good to throw together on evenings when I didn’t have anything planned.

I can’t find the exact recipe I used online, but this one is similar. Although it has the taste of a dish that took much longer, this can easily be made in under half an hour. The sauce is made from sauteed mushrooms, cream (~150ml), stock (~150ml), thyme, sage, and salt and pepper. The original recipe called for spinach, but I used kale instead as I prefer a sturdier leaf in this type of dish. I also modified the cheese – the recipe called originally for 75g of Gorgonzola, but I used Stilton, and much less of it, and then topped with Parmesan.

Somehow this dish manages to be comforting but not too cloying or heavy, despite the cream. It’s a great one to throw together quickly — tasty, easy, satisfying.

gnocchi

 

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