0 0

Share it on your social network:

Or you can just copy and share this url

Parmesan Mushroom Kale Gnocchi

  • One Pot/Pan

This one pan dish can be on the table in less than 30 minutes.

  • Medium



This Savory Parmesan Mushroom Kale Gnocchi is made with potato gnocchi, fresh parmesan cheese, kale, vegetable stock, sour cream and brown butter mushrooms. Then is topped with some lemon juice.

Parmesan Mushroom Kale Gnocchi

If you’re looking for something extra special to make tonight then this may be just the ticket.

In order to make it more savory vs creamy, I balance the  dish with vegetable stock and sour cream which helps to bring forth the herbs and spices that are also added during the cooking process. 

Parmesan Mushroom Kale Gnocchi

Absolutely delicious!

making the Parmesan Mushroom Kale Gnocchi

If you want to make it with cream and the vegetable stock, you can as well. Just make sure your halving the vegetable stock so there is not to much liquid.

I have really started to appreciate Italian cuisines more so over the past few years, before I used to prefer Greek. I guess with time my tastes change and i’m so grateful to be able to dabble in all the amazing flavors that the World has to offer.

making the Parmesan Mushroom Kale Gnocchi

I could just eat this type of food everyday, nothing really compares to pillowy soft gnocchi. And when it is tossed in a creamy sauce it’s to die for. 

The nice thing about this recipe is that it can be whipped up in under 20 minutes. Which can make for a quick and tasty weeknight meal in no time. Go ahead indulge no guilt here!

This recipe would be perfect for a romantic dinner idea, think Valentines day or New Years. Also you can add some cooked shredded chicken to this or cooked bacon if desired.

Parmesan Mushroom Kale Gnocchi

As for me I like it just like this, I’m also a huge sun dried tomato lover SO I will add even more sun dried tomatoes to my dish. However for this recipe, I have cut them in half for my readers as I am sure most of you would prefer a balance of flavors. 

Sprinkle some fresh parmesan cheese on top before serving and you will be in Gnocchi heaven… Bone appetit!

Be sure to saute the sun dried tomatoes for a minimum of 2 minutes in vegetable stock, this really helps to bring out the flavors. Do this before adding back in the cooked gnocchi.

Here are some other Gnocchi recipes that you will love

Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

I am so thrilled you are reading one of my recipes, if you made this recipe id love to hear about it! You can post a review, picture below or via Instagram and let me know how it turned out. And by doing so you will be automatically entered into our seasonal CONTEST to win one of our great prizes. Winner will be notified via email within a week after the contest closes. Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

★ Did you make this recipe? Please give it a star rating below! 

Parmesan Mushroom Kale Gnocchi

Parmesan Mushroom Kale Gnocchi

Yield: 2


  • 1 tbsp Butter
  • 2 1/2 cups Brown Mushrooms
  • 350 grams Gnocchi
  • 1/2 cup Fresh Parmesan cheese
  • 2 cups Kale
  • 1 Onion
  • 2 tbsp of sour cream
  • 1/2 cup of vegetable stock
  • 2 tbsp Fresh Lemon Juice
  • 1 tsp Sage
  • 1 tbsp Fresh Thyme
  • Pinch of Salt and Pepper to taste


  1. Start by bringing a pot of salted water to a boil then add in the gnocchi and cook till it floats to the top of the pot and or according to package directions. Strain and set aside.
  2. Then wash and chop the mushrooms and kale.
  3. In a large frying pan melt 1 tbsp butter and saute the mushrooms till soft, remove and set aside. 
  4. Next in the same frying pan melt 1 tbsp butter and saute the chopped onion and sauteed till soft. Then add in the minced garlic and saute another minute till fragrant.
  5. Toss in the cooked Gnocchi along with 1/2 the vegetable stock and fresh thyme. Stir to combine and simmer for 3 minutes. 
  6. Add in the sour cream and raw chopped kale, along with the remaining stock and cooked mushrooms. 
  7. Add in the fresh parmesan cheese and season with pepper and salt if needed. 
  8. Stir well so that the parmesan melts, then serve with some more fresh parmesan cheese on top and a few lemon wedges, enjoy!


Hi, my name is Jacqueline. I'm so happy you have stopped by! Here on Canadian Cooking Adventures®, you will see that you don't have to be a Chef to make good food. With my easy step - by - step instructions, you too can master just about any dish. I hope you find your time here inspiring, educational and delicious!

Beef and Mushroom Wellington
Beef and Mushroom Wellington
Portobello Mushroom Kale Risotto
Portobello Mushroom Kale Risotto
Beef and Mushroom Wellington
Beef and Mushroom Wellington
Portobello Mushroom Kale Risotto
Portobello Mushroom Kale Risotto

Add Your Comment