Creamy Gnocchi with Mushrooms

I would've preferred to have done this with homemade gnocchi, but we were short on time and energy, so I just grabbed a packet of gnocchi from the grocery store. The authors note that refrigerated or frozen gnocchi can be used here, but the shelf-stable vacuum-packed stuff tends to work best for this recipe.

Creamy Gnocchi with Mushrooms and Kale

Slightly adapted from Cook's Country October/November 2016

Ingredients

• 1 1/4 c. vegetable (or mushroom) broth
• 55g Parmesan, grated
• 1/4 c. heavy (35%) cream
• 1/8 tsp. ground nutmeg
• 1/2 tsp. pepper
• 3 Tbsp. unsalted butter
• 450g vacuum-packed gnocchi
• 1/4 tsp. coarse sea salt
• 450g cremini mushrooms
• 2-4 cloves garlic, minced
• ~12 black kale leaves, chopped
• 1/4 c. fresh basil, torn

Directions

1. Whisk broth, Parmesan, cream, nutmeg, and pepper together in a bowl. Set aside.
2. Melt 2 Tbsp. butter over medium-high heat.
3. Add gnocchi and cook until lightly browned (~5 minutes). Transfer to a plate and set aside.
4. Melt remaining 1 Tbsp. butter in same skillet over medium-high heat.
5. Add mushrooms and salt and cook until golden brown (~10 minutes).
6. Stir in garlic and cook until fragrant (~30 seconds).
7. Add kale, broth mixture, and gnocchi and bring to a simmer.
8. Cook, stirring occasionally, until sauce has thickened and kale is wilted (~7 minutes).
9. Sprinkle with basil (and extra Parmesan, if desired) and serve.