Maitake and Kale Gnocchi

  • 1 Package of gnocchi, cooked according to package directions
  • 3/4 oz dried maitake
  • 1 bunch kale, chopped
  • 4 TBSP olive oil
  • 2 TBSP butter
  • 7-8 jarred sun-dried tomatoes
  • 3-4 cloves garlic, minced
  • juice of half lemon
  • 1/3- 1/2 cup freshly grated parmesan cheese
  • fresh parsley, chopped
  • pepper to taste


  1. Soak mushrooms in warm water for about 15 minutes. Agitate to remove any debris, and remove/ drain mushrooms. Mince and set aside. Throw away soaking water.
  2. Cook gnocchi according to package directions, drain and set aside.
  3. Heat a large pan on med-high with a 2-3 TBS of oil and 1 TBS of butter.  Stir gently throughout the process. Add the mushrooms  and cook for 6 mins. Add small amount of salt throughout cooking veggies, remembering that you will add cheese later. Add the tomatoes, the rest of the butter and oil, and continue to cook another 3-4 mins. Add garlic and cook another minute.
  4. Mix in the gnocchi, stir.  Add kale and lemon juice, and cook until wilted. Remove from heat.
  5. Slowly stir in parmesan cheese to taste, reserving a little for topping.
  6. Serve gnocchi, top with pepper, parmesan, parsley, and lemon zest if desired.