Friday, August 9, 2013

Sautéed Tuscan Cabbage & Oyster Mushroom Gnocchi

Sometimes I wonder where my head is at. I've been making this for weeks now, but it took me till today to actually write up a recipe! I think it's because to me, dinner is rarely done with a recipe (or blog worthy) - like I'm sure most food bloggers feel. Besides, the original recipe was in my copy of Mr. Wilkinson's Vegetables: A Cookbook to Celebrate the Garden, and it wasn't until I made it a few times that I modified it enough to call it my own.

Like most of my meals in the summer, the bulk of my changes to the recipe were a result of what I found at the farmers market and in my backyard. I bought a ton of kale from one farmer (hey, it was $1.50 a bunch and "non-certified" organic!), swooped up garlic scapes and onions from another, and finally visited my favourite vendors - the mushroom guys - to see what they had for sale. They always have something new and unique to offer, and over the years we've built a rapport with them, swapping recipes and finding out key bits of info (like their upcoming cookbook!). The night I first made this gnocchi and kale dish, they had gorgeous, huge king oyster mushrooms and I had to get them! I wasn't disappointed! "Meaty", but not overly "mushroomy" in flavour, they played off all the other veggies, backyard herbs, lemon juice and Gia Russa Mini Gnocchi I had bought downtown (GFers can definitely use their favourite pasta, I've found Caesar's Vegan Potato Gnocchi amazing - just cut them in half for the size). I couldn't think of a better way to eat the rainbow!

Sautéed Tuscan Cabbage & Oyster Mushroom Gnocchi

Submitted to Gluten Free Friday (with the GF gnocchi option) and Wellness Weekends

Sautéed Tuscan Cabbage & Oyster Mushroom Gnocchi
Serves one, generously
1 cup cooked gnocchi (I used a "mini gnocchi" which was perfect), drained and hot
¼ tsp Kosher salt
½ tsp coarse black pepper
1 tsp olive oil
150g (about 5.3 oz or 1 bunch) curly or Italian kale (cavolo nero) (stemmed and shredded weight)
4 oz king oyster mushrooms, sliced into ¼” thick rounds (use shiitake mushrooms, if you can’t find king oysters)
¼ medium onion, thinly sliced
1 garlic scape, thinly sliced (or 1 garlic clove, minced)
½ cup low sodium vegetable broth
½ tsp butter flavouring (optional, I liked the subtle richness it added)
1 tbsp fresh lemon thyme
1 tsp fresh oregano
1 tsp salt-free garlic and herb seasoning blend
juice of ½ lemon
2 tsp vegan parmesan cheese, to serve
lemon pepper, to serve
  1. Toss gnocchi with salt and pepper and place in a bowl. Keep warm.
  2. Heat a deep, non-stick skillet and add the olive oil.
  3. Add kale and saute over medium heat until tender - about 5 minutes.
  4. Add mushrooms, onion and garlic scape (or garlic) and cook, stirring occasionally, 4-5 minutes.
  5. Add the broth, butter flavouring (if using) and fresh herbs and cook 2 minutes.
  6. Stir in the gnocchi, garlic and herb seasoning blend and lemon juice.
  7. Cook 5 minutes longer, then pour into a bowl and garnish with vegan parmesan and lemon pepper.
Amount Per Serving
Calories: 388.1
Total Fat: 6.6 g
Cholesterol: 0.0 mg
Sodium: 1,312.5 mg
Total Carbs: 74.9 g
Dietary Fiber: 8.5 g
Protein: 12.1 g