Gnocchi with Mushrooms and Kale

This recipe came from Gladys in the UK.
60 gm wild dried mushrooms
500 gm packet gnocchi
1 bunch kale, shredded
2 Tblsp oil
300 gm button mushrooms, halved
2 cloves garlic, chopped
50 gm walnut pieces
150 ml soy yoghurt
salt and pepper to taste
fresh herbs to garnish – torn basil leaves or chopped chives
Soak the dried mushrooms in half a litre of boiling water for 5 minutes. Drain and keep the juice. Chop the mushrooms roughly.
Cook the gnocchi and kale in boiling water for 3 – 4 minutes. Drain.
Heat the oil in a large frying pan and fry the wild and button mushrooms, garlic and walnut pieces for 3 – 4 minutes. Add the yoghurt and mushroom juice and heat for 1 minute.
Stir in the gnocchi and kale. Season to taste.
Serves 4 people.
Serve garnished with fresh herbs.


About heatherlamont

I was brought up in the Belgium Congo (DRC). Trained as a nurse and midwife in England with tropical diseases from Liverpool University. Married Tony Lamont in Rhodesia (Zimbabwe). Lived in England for 20 years. Wrote GOURMET VEGAN published by Gollancz. Moved to Australia in 1995. Tony and I now live on a farm in Queensland Australia.
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