What’s better than luscious, fluffy gnocchi? I’d say a full gnocchi meal that can be made in 15 minutes flat! Healthy one pan meals like this recipe are a game-changer for busy nights. You just toss everything together and then let the oven do the work.
Ingredients
- 3 tbsp olive oil
- 3 tbsp low-sodium vegetable broth
- 2 tsp balsamic vinegar
- 1 tsp Dijon mustard
- 4 garlic cloves, peeled and smashed
- One 16–17 oz (454–482 g) package shelf-stable potato gnocchi (most brands should be plant-based)
- 1 pound (454 g) crimini mushrooms, sliced
- 1 bunch lacinato kale, stems removed and leaves coarsely chopped (about 6 cups or 126g)
- 1 tbsp minced fresh rosemary
- 1 tsp salt
- 1/4 tsp black pepper
Instructions
- Read through the recipe and put all ingredients in your work area before starting your prep.
- Preheat the oven to 425°F (220°C).
- In a small bowl or measuring cup, whisk together oil, broth, vinegar and mustard. Add in garlic and set aside.
- On a sheet pan, place gnocchi, mushrooms and kale. Add oil mixture, rosemary, salt and black pepper and toss gently to combine. Spread mixture evenly on the baking sheet (the baking sheet will be crowded, but the volume will shrink down significantly once cooked).
- Place in a preheated oven and roast for 15 minutes. Stir mixture thoroughly and return to the oven for an additional 10–15 minutes, or until gnocchi and mushrooms are slightly golden and kale is wilted and a little crisp. Enjoy immediately.