Sheet Pan Gnocchi with Mushrooms and Kale
Sheet Pan Gnocchi with Rosemary, Mushrooms and Kale serves: 4
Prep time: 10 minutes | Cook time: 25 minutes
Ingredients:
- 3 Tbsp olive oil
- 3 Tbsp low-sodium vegetable broth
- 2 tsp balsamic vinegar
- 1 tsp Dijon mustard
- 4 garlic cloves, peeled and smashed
- One 16–17 oz (454–482 g) package shelf-stable potato gnocchi (most brands should be plant-based)
- 1 pound (454 g) crimini mushrooms, sliced
- 1 bunch lacinato kale, stems removed and leaves coarsely chopped (about 6 cups or 126 g)
- 1 Tbsp minced fresh rosemary
- 1 tsp salt
- 1/4 tsp black pepper
Instructions:
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Read through recipe and put all ingredients in your work area before starting your prep.
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Preheat oven to 425°F (220°C).
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In a small bowl or measuring cup, whisk together oil, broth, vinegar and mustard. Add in garlic and set aside.
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On a sheet pan, place gnocchi, mushrooms and kale. Add oil mixture, rosemary, salt and black pepper and toss gently to combine. Spread mixture evenly on the baking sheet (the baking sheet will be crowded, but the volume will shrink down significantly once cooked).
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Place in preheated oven and roast for 15 minutes. Stir mixture thoroughly and return to oven for an additional 10–15 minutes, or until gnocchi and mushrooms are slightly golden and kale is wilted and a little crisp. Enjoy immediately.
Nutrition Information Per Serving:
225 calories, 11.5 g total fat, 1.7 g saturated fat, 1.6 g polyunsaturated fat, 7.6 g monounsaturated fat, 0 mg cholesterol, 645 mg sodium, 507 mg potassium, 27 g total carbohydrates, 4.5 g fiber, 3.8 g sugar, 5.6 g protein, 7% calcium, 15% iron
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