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Gnocchi with Kale,

Mushrooms & White

Wine Sauce


16 ounce package Caputo Gnocchi

1/2 cup white wine (Chardonnay works

   very well)

5 ounces fresh baby kale

8 ounces cremini mushrooms - sliced

2 roasted red peppers, cut into a small

   dice - jarred is fine

2 tablespoons olive oil

1teaspoon minced garlic

2 tablespoons butter

1cup vegetable stock

Parmigiano-Reggiano cheese-to taste

Salt and pepper to taste



Bring a pot of heavily salted water to a boil.

Cook your gnocchi until they rise to the top

of the pot. *Note: this only takes a few

minutes, so do this towards the end of your

cook time. Using a non-stick skillet, sauté

the mushrooms in olive oil and a sprinkle of

salt until they are lightly browned. Toss in

the garlic, and roasted red peppers and

cook until garlic is lightly browned. Pour in

white wine and simmer until wine is reduced

by half. Add vegetable stock and reduce by

half. Toss in gnocchi, butter, and kale until

the dumplings are well coated with sauce

and the kale is wilted. Season with salt and

pepper. Grate Parmigiano-Reggiano on top,

remove from the heat and serve.


gnocchi with kale and mushrooms 490x428.
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