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Roasted Gnocchi & Mushroom Soup Bake with Crispy Kale
Dairy Diary
264
Bakes, Mains, Vegetarian
A comforting and creamy bake combining soft potato gnocchi with earthy mushrooms in a rich soup sauce, finished with kale for a crispy topping. Perfect for an easy midweek dinner or cosy weekend meal.
Recipe taken from the Healthier Comfort Food Cookbook - Shop here
Ingredients
- Olive oil 1 tbsp, plus spray
- Chestnut mushrooms 250g, sliced
- Chopped fresh tarragon 2tbsp
- Condensed cream of mushroom soup 295g can
- Skimmed milk 150ml
- Potato gnocchi 400g pack
- Leek 1, trimmed and sliced
- Salt and freshly ground black pepper
- Kale 75g (3oz), trimmed and roughly chopped
- Grated parmesan cheese 2 tbsp
Directions
Preheat the oven to 180C/160 fan/Gas mark 4
Heat 1 tablespoon of olive oil in a large frying pan over a high heat and fry the mushrooms for 5-6 minutes until lightly golden. Add the tarragon and the mushroom soup plus a full soup can of half water/half milk and stir thoroughly. Bring to the boil and simmer for 3-4 minutes.
Cook the gnocchi and leek in a large saucepan of salted boiling water for 2-3 minutes. Drain well and stir into the mushroom sauce. Season to taste.
Transfer the mixture to a 1.5 litre (2½ pint) ovenproof dish and bake for 20 minutes.
Meanwhile, put the kale in a large, spray with a little olive oil and massage into the leaves; season well. Pile the kale over the bake for the last 8-10 minutes of cooking time. Serve immediately, sprinkled with grated cheese.