Sweet Potato Gnocchi with Creamy Kale Pesto and Mushrooms

This sweet potato gnocchi is rich, cozy, and easy to pull together. Sweet potato gnocchi, mushrooms, and a creamy kale pesto come together quickly for a comforting weeknight meal.

Makes: 2 servings as a meal / 4 servings as a side
Prep time: 5 minutes
Cook time: 15 minutes

Ingredients

Gnocchi:
1 package of sweet potato gnocchi (or whatever kind of gnocchi you like)
2 shallots, sliced
2 cloves garlic, sliced
1c baby portabello mushrooms, sliced
2c lacinato or dinosaur kale, shredded
1/2c full-fat, canned coconut milk
1/4c parmesan cheese, optional v recommended
1tbsp olive oil
1tbsp butter or ghee
1/2tsp salt
1/2tsp black pepper

Pesto:
1c lacinato or dinosaur kale
1/2c fresh basil leaves
1 clove garlic
juice of 1 lemon
1/4c olive oil
pinch of salt and black pepper

+ basil and more parmesan cheese, for topping

Instructions

Pulse all the ingredients for the pesto in a food processor until smooth. It should be on the thinner side (as in, the pesto should drip off a spoon rather than stick like a paste.)

Bring a pot of water to a boil, and salt your pasta water.

While the water comes to a boil, heat the oil and butter for the gnocchi in a skillet over medium heat. Add the shallot, garlic, salt, and pepper. Saute for 2-3 minutes, then add the mushrooms. Saute for another 2-3 minutes, then add the kale. The kale should cook down in about a minute. Once the kale softens, add the coconut milk and lower the heat to medium low, letting it reduce a bit.

Stir the pesto into the skillet, and lower the heat to low. You want the sauce to remain pretty loose; think of it as almost a creamy pesto broth once the gnocchi is added.

Once the water is boiling, cook the gnocchi (this should only take a few minutes). Reserve 1/2c of the pasta water, and drain the gnocchi. Toss the gnocchi and reserved pasta water into the skillet, and stir to coat with the creamy pesto. Add the parmesan cheese.