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Gnocchi with mushrooms, kale and Parmesan

Serves 2  | Cooking time including preparation time: 20 minutes

Gnocchi med svampe, grønkål og parmesan tilberedt i Eva Trio stegepande


500 g mixed mushrooms, e.g. king oyster, portobello and brown mushrooms
1 small onion
2 cloves of garlic
100 ml white wine
100 ml chicken stock
100 g bacon
Butter for frying
1 handful sliced kale
500 g fresh gnocchi
50 g grated Parmesan
Salt and pepper

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Clean the mushrooms and cut into bite-sized pieces. Peel and chop the onion and garlic.

Heat the white wine until it has reduced by half. Add the chicken stock, and reduce again by half.

Cook the gnocchi in lightly salted water for 2-3 minutes (or following the instructions on the packet), and drain.

In a frying pan, fry the bacon until crisp, and leave to drain on kitchen roll. Now sauté the mushrooms in the bacon fat until they release moisture and change colour. Add the onions and garlic to the mushrooms and continue to sauté until the onions become translucent. Add the sliced kale and sauté for a minute or so. Add the gnocchi and the reduced wine and stock together with half the Parmesan. Turn everything together, season with salt and pepper, and finally sprinkle with the rest of the Parmesan and the fried bacon before serving.

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