Roasted Gnocchi & Mushroom Soup Bake with Crispy Kale
Rated 5.0 stars by 1 users
Category
Bakes, Mains, Vegetarian
Author:
Dairy Diary
Calories
264
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
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Olive oil 1 tbsp, plus spray
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Chestnut mushrooms 250g, sliced
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Chopped fresh tarragon 2tbsp
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Condensed cream of mushroom soup 295g can
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Skimmed milk 150ml
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Potato gnocchi 400g pack
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Leek 1, trimmed and sliced
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Salt and freshly ground black pepper
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Kale 75g (3oz), trimmed and roughly chopped
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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.
Recipe Note
This is a delicious comforting home bake which is a bit of a cheat using a can of soup but packed with lots of vegetables. If you wanted to add some meat then use a condensed cream of chicken soup and add two roughly chopped skinless cooked chicken breasts at the stage of stirring in the cooked gnocchi and leeks.
Recipe taken from the Healthier Comfort Food Cookbook - Shop here