Gnocchi with Wild Mushrooms & Cavolo Nero

PREP: 10 Minutes
COOK: 8 Minutes
Skill Level: Easy
Picture of Gnocchi with Wild Mushrooms & Cavolo Nero

Nutrition Info (Per Serving)

777 kcal Energy
83.6g Carbohydrate
19.2g Protein
8.7g (of which Sugar)
38.9g Fat
11.2g Fibre
18g (of which Saturated Fat)
3.4g Salt


  • 30g dried wild mushrooms
  • 500g pack gnocchi
  • 200g pack shredded cavolo nero
  • 1 tbsp rapeseed oil
  • 150g button mushrooms, halved
  • 1 clove garlic, chopped
  • 25g walnut pieces, chopped
  • 100g low fat soured cream
  • Fresh herbs to finish

For a Vegan Option: Replace the sour cream with a vegan version, or a vegan creme fraiche


  1. Soak the dried mushrooms in 200ml boiling water for 5 minutes. Drain and reserve the juice and roughly chop the mushrooms.
  2. Meanwhile, cook the gnocchi and black kale in boiling water for 3-4 minutes, drain.
  3. Heat the oil in a large frying pan and fry the button and wild mushrooms, garlic and walnuts for 3-4 minutes, add the mascarpone and reserved mushroom juice and heat for 1 minute. Stir in the gnocchi and black kale. Season to taste.

Cooking Tips

Try adding diced back bacon for a meaty option.

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