The GNOCCHI WITH MUSHROOMS AND LACINATO KALE WITH SMOKED SCAMORZA CREAM is an autumnal dish, easy to prepare, full of intense flavors, aromas and comforting textures. The gnocchi, soft and delicate, are sautéed in a pan with a mix of mushrooms that lend an earthy, deep flavor. Added to these is lacinato kale, which provides a slight bitter note and a pleasantly crisp texture.
Everything is accompanied by a smoked scamorza cream that coats the gnocchi, tying all the ingredients together in a balance of flavors and aromas. In short, if you’re looking for a dish balanced between rustic flavors and soft textures, ideal for the colder seasons, this is the one for you.
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- Difficulty: Very easy
- Cost: Medium
- Preparation time: 10 Minutes
- Portions: 4 Servings
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 2.2 lbs potato gnocchi
- 18 oz mushrooms (mixed, frozen or fresh)
- 7 oz lacinato kale
- 5.3 oz smoked scamorza cheese
- 1/3 cup milk
- 1 tsp cornstarch
- 2 tbsp milk
- to taste extra virgin olive oil
- 1/2 glass white wine
- 1 clove garlic
- to taste salt
- to taste black pepper
Tools
- 1 Pan
- 1 Pot
Steps
The preparation of Gnocchi with mushrooms and lacinato kale with smoked scamorza cream is easy and quick.
In a pan add a generous drizzle of olive oil and gently sauté the garlic clove over low heat. Add the mushrooms, raise the heat slightly and cook them for 10 minutes (if using fresh mushrooms, for 5 minutes).
Deglaze with the wine and once it has evaporated, season with salt and continue cooking for another 10–15 minutes, adding some water if needed.
Meanwhile, wash the lacinato kale leaves well and trim them by removing the central rib. Slice them thinly and add them to the mushrooms. Add a little more water, season with salt and cook for 10 minutes. You can also blanch the kale separately for 5 minutes in salted water and then add it well squeezed.
In a small saucepan put the milk, the scamorza cut into cubes and a grind of pepper. Place over low heat and let it warm gently. Meanwhile dissolve the cornstarch in the 2 tbsp of cold milk, trying not to form lumps.
Add it to the warm milk and whisk until you obtain a smooth cream. The scamorza will tend to clump but by whisking you will obtain a smooth cream, so don’t worry.
Cook the gnocchi in plenty of boiling salted water. As soon as they come to the surface, drain them into the pan with the sauce. Add a few ladles of their cooking water and toss to coat.
Plate them and finish the dish with the smoked scamorza cream. If you like, you can add the cream directly while tossing to achieve a creamier gnocchi.
