Peppery, bright-green mustard leaves are a wonderful accompaniment to gnocchi. Coupled with lemon zest and a light blend of fresh herbs, this meal will please every palate.
Switch up the greens
This herbed gnocchi is a satisfying base for any winter green. Chard, spinach, kale, or arugula can easily be substituted for mustard greens, delivering equally delicious results.
Chiffonade of Mustard Greens with Herbed Lemon Gnocchi
Ingredients
- 2 Tbsp (30 mL) extra-virgin olive oil
- 2 garlic cloves, smashed and minced
- 1/2 cup (125 mL) chicken stock
- Zest and juice from 1 lemon
- 2 tsp (10 mL) Dijon mustard
- 1/3 cup (80 mL) minced fresh, mixed herbs (basil, mint, cilantro, or oregano)
- 1/2 tsp (2 mL) salt
- 1 lb (450 g) whole wheat or gluten-free gnocchi
- 4 large mustard green leaves, very thinly sliced crosswise
- 4 green onions, finely chopped
- 1/2 cup (125 mL) crumbled goatsí cheese
- 1/4 cup (60 mL) chopped walnuts, toasted
- Sea salt and freshly ground black pepper, to taste (optional)
Nutrition
Per serving:
- calories250
- protein8g
- fat11g
- saturated fat3g
- trans fat0g
- carbohydrates31g
- sugars2g
- fibre2g
- sodium408mg
Directions
01
Heat olive oil in large, heavy saucepan. Add garlic and gently warm over medium-low heat to soften slightly. Do not burn. Stir in stock, lemon zest and juice, Dijon mustard, and herbs. Cover to keep warm and set aside.
02
Bring large pot of salted water to a boil over high heat. Add half of the gnocchi and cook, stirring gently with wooden spoon until tender, about 2 to 3 minutes. Gnocchi should rise to surface when theyu2019re done. Remove with slotted spoon, draining well, and transfer to saucepan with sauce. Stir to coat. Repeat procedure with remaining gnocchi.
03
Add mustard greens and green onions, and gently toss, warming over medium-low heat just until greens are wilted.
04
Serve sprinkled with goatsu2019 cheese and walnuts. Add salt and pepper to taste, if you wish.
Irene McGuinness is a writer, recipe developer, food stylist for numerous magazines and corporations, and alumna of the Writer’s Studio at Simon Fraser University
