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.