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all things LOVE, fashion, family, food, and home decor since 2009

9

Mar

2018

Jillian Harris

by

Mushroom & Kale Gnocchi

Happy Friday everyone!! Some of you may have already received this recipe via my newsletter WEEKS AGO, and if you didn’t that means that you are probably not subscribed to my newsletter or my YouTube page, so make sure to subscribe to both to receive early exclusive access to some of my favourite recipes and posts!! You can sign up for my newsletter here, and subscribe to my YouTube page here!! You never know what sort of good stuff you’ll receive ahead of everyone else!!

Anyway, for those of you who are just seeing this recipe for the first time, YOU’RE WELCOME!!! It’s a favourite in our home because it’s so incredibly easy to make and it’s DELISH!! Alright, get your grocery list ready, because you’re going to want to make this tonight!!

Ps. For those of you wondering, our range, cooktop, and microwave (which is actually built into the appliance below!) is all Miele and we got it all directly from Best Buy Canada!!! I’m a sucker for a gas cooktop and I also love the fact that our microwave is built which saves us some room in our kitchen!

Jillian Harris Mushroom and Kale GnocchiJillian Harris Mushroom and Kale GnocchiJillian Harris Mushroom and Kale Gnocchi

Ingredients

  • 1 small yellow onion chopped very fine
  • 2 cloves of garlic crushed
  • 1 tbsp vegan butter
  • 3/4 cup white wine
  • 2 packages gnocchi (you can use any kind you like!)
  • 5 cups sliced brown cremini mushrooms
  • 1 tbsp Better than Boullion Vegetarian No Chicken Base Stock (If you can’t find vegan chicken stock use vegetarian!)
  • 2 tbsp Yoso Garlic Cream Cheese (or any other vegan other cream cheese or you can even make your own!)
  • 3 tsp cornstarch
  • 1/3 cup nutritional yeast
  • 2 cups unsweetened almond milk
  • 2 cups of destemmed chopped kale leaves (or 1 cup frozen chopped kale leaves)

Jillian Harris Mushroom and Kale GnocchiJillian Harris Mushroom and Kale Gnocchi

Directions

  1. Saute onion, garlic, and butter, in a pan for a few minutes.
  2. Add the Better than Boullion stock and saute until the onions are translucent (don’t let the onion and garlic brown!).
  3. Add the white wine to the mixture and stir.
  4. Add the 5 cups of mushrooms and saute. Let everything reduce on medium to low heat so that you’re not browning anything, you just want it to get nice and soft!
  5. Add 2 tbsp Yoso garlic cream cheese and stir.
  6. Make your cream sauce while everything is simmering in your pan.
  7. For the cream sauce, mix together 3 tsp cornstarch, 1/3 cup nutritional yeast, and 2 cups of unsweetened almond milk. Whisk together until the cornstarch is fully dissolved.
  8. Add the cream sauce to the mushroom and onion mixture and simmer for 5-10 minutes. Sprinkle salt on the mixture while simmering to taste.
  9. Add kale to the mixture and let reduce for 2 minutes on medium
  10. Add a small squeeze of lemon juice once the mixture has finished simmering.
  11. Toss the cooked gnocchi in your pan so it can get nice and coated with the sauce and mixture. You can buy pre-made vegan gnocchi or there are some great recipes online. I usually buy the regular gnocchi but it does have eggs in it … it’s up to you how hardcore you want to take it!
  12. Sprinkle some fresh Italian parsley on top and serve!

Jillian Harris Mushroom and Kale Gnocchi

What do you think?? Are you going to give it a try?? If so, make sure to snap a photo of it and share it with me on my Facebook page, or Tweet me!!

Enjoy!!

xo

Jilly

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  1. Cara Plamondon

    March 9th, 2018 at 10:34 am

    Hey Jill
    Thank you for sharing this recipe it looks delicious! I am dying to make this for my family but we aren’t vegan so what can you suggest to substitute?

  2. Lisa

    March 9th, 2018 at 1:08 pm

    Hi Jillian, I made this last week and I loved it , it was so good. My 3 year old also devoured it and said repeatedly “mummy this is so delicious!”. While I was eating she got mad at me and said “don’t eat it all!! Then it will be all gone!”. I wish my 7 and 8 year old were as excited about it but they don’t like mushrooms yet. For that reason, I probably won’t make it again for a while 🙁

  3. Jane

    March 9th, 2018 at 5:11 pm

    Thanks Jillian, the recipe was a hit with our girls weekend away at Whistler. We do a dinner each and a breakfast each and the girls just loved the kale mixed with the Gnocchi…the flavor of this recipe is fantastic. Will have to make it again. Hint for keeping kale longer. Wash kale and remove stems and chop then drizzle a couple of table spoons of olive oil and massage kale with your hands in large bowl. Kale will turn bright green and soften. Store in bag or container in fridge and will last about a week. Great to add to your salads or other recipes.

  4. Jillian Harris

    March 13th, 2018 at 8:11 am

    Thanks for the great tip Jane!!! XO

  5. NotImpressed

    March 17th, 2018 at 5:21 pm

    This was soooooo soupy!!!! I followed the recipe exactly. What a disappointment!

  6. Jenelle

    April 9th, 2018 at 6:18 pm

    Perhaps you added a spot too much almond milk, or wine? I know I tend to go a bit overboard with the wine myself
    😉

  7. monica o'malley-tavares

    March 11th, 2018 at 12:24 pm

    This looks so good! I wonder if gnocchi is gluten free? Probably right? The flavors seem perfectly matched!

  8. Alicia

    April 30th, 2018 at 3:05 pm

    Regular gnocchi isn’t gluten free but there are certain brands that use rice flour instead of regular flour. 🙂

  9. Sarah

    March 27th, 2018 at 8:27 am

    Very excited to try this recipe, I don’t have nutritional Yeast, am I able to replace it with something else, or skip this step?

  10. Jillian Harris

    April 4th, 2018 at 9:16 am

    The nutritional yeast gives it a cheesy flavour!! You CAN skip it if you don’t have it but I would try it with it in! XOXO

  11. Nicole Eherer

    May 4th, 2018 at 8:08 pm

    Loved it!!! Improvised on a couple things – super tastey!!! I will make it again – Love your vegan(ish) story too Jillian!! Read it a short time before adopting the same lifestyle- Being northern Alberta raised your story is so relatable ?

  12. Jillian Harris

    May 7th, 2018 at 9:17 am

    What did you improvise with Nicole??? I’d love to hear how you tweaked it!!! XOXO

  13. Nicole

    June 11th, 2018 at 6:57 pm

    This has been on my plan to make for a while. Finally did tonight, and EVEN with my subs for food restrictions for me was a huge hit with my family. (I had to leave out the onions & garlic, I added “hing” to the cream sauce – garlic sub, and used my own bone broth ) it was delish. No leftovers and it has already been requested again.

  14. Joanne

    July 23rd, 2018 at 3:20 pm

    This was sooo good!!

  15. Jillian Harris

    July 25th, 2018 at 1:00 pm

    Woohooo!!!!! So happy you liked it!! xo

  16. Amanda Summaria

    August 20th, 2018 at 10:07 am

    Hi Jillian! Could you substitute with veggie broth if you can’t find vegetarian chicken stock?

  17. Amanda

    August 22nd, 2018 at 10:55 am

    This was a hit! I substituted with real dairy products (butter, cream cheese, milk), replaced nutritional yeast with cheddar cheese, and replaced the wine with chicken stock as I am pregnant which made me too nervous to use wine!

    We served it with bbq’d chicken.

    Wish the instructions were a bit more clear about temperatures and steps to complete (ie when to cook gnocchi, if the cream sauce was to be made cold or on the stove?).

    Will definitely make it again!

  18. Erika Dwyer

    March 20th, 2019 at 1:33 pm

    does the better then bouillon need to be dissolved in water or just add 1tbsp of the mixture?

  19. Erika Dwyer

    October 3rd, 2019 at 2:23 pm

    What shirt r u wearing in these pictures 😉

  20. Rachael

    November 14th, 2019 at 4:44 pm

    Love this recipe! I don’t make it vegan but every time it’s a winner! Thank you!!!!

  21. Jillian Harris

    November 15th, 2019 at 10:35 am

    WOOOHOOO!!! So glad you love it!! XOXO

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