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One Skillet Mushroom, Spinach & Kale Gnocchi

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Total Time (minutes)
20
Difficulty
1
Servings
4
Ingredients
11
Total Prep Time: 10 minutes
Calories Per Serving: 310
Nutrients

Nutrition Facts

Serving Size 248 g

Amount per serving
Calories 310 Calories from fat: 100
% Daily Value*
Fat 11 g 17 %
Saturated 3 g 15 %
Trans 0 g
Polyunsaturated Fat 1 g %
Monounsaturated Fat 6 g %
Cholesterol 15 mg 5 %
Sodium 610 mg 25 %
Carbohydrate 44 g 15 %
Fiber 3 g 12 %
Sugars 8 g
Protein 10 g
Vitamin A 20 %
Vitamin C 20 %
Calcium 15 %
Iron 10 %
Vitamin K 80 %
Phosphorus 10 %
Selenium 10 %
Manganese 15 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Mini GH LOGO

Ingredients

  • 2 tablespoons olive oil 
  • 1 cup DOLE® Onion, chopped 
  • 2 garlic cloves, finely chopped 
  • 1 cup DOLE Button or Brown Mushrooms, thinly sliced 
  • 2 cups DOLE Organic Kale Mix 
  • 1 cup low-sodium vegetable broth 
  • 1 pkg. (12 oz.) refrigerated gnocchi 
  • 2 to 3 tablespoons lemon juice 
  • 2 tablespoons chopped fresh parsley 
  • 1/2 teaspoon ground black pepper 
  • 1/2 cup grated Parmesan cheese

Directions

  1. Heat oil over medium-high heat in skillet, stir in onion and garlic, cook for 1 minute. Stir in mushrooms and cook for 5 minutes or until vegetables are tender.
  2. Stir in kale mix, broth and gnocchi, heat to boiling and continue cooking until spinach and kale have wilted. Remove from heat. Stir in lemon juice, parsley and black pepper. Sprinkle Parmesan cheese over and serve.
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One Skillet Mushroom, Spinach & Kale Gnocchi Mini GH LOGO Prep Time:10 minutes Cook time:20 minutes Serves: 4
Nutrition facts: 310 Calories, 11 grams fat
Ingredients: 2 tablespoons olive oil , 1 cup DOLE® Onion, chopped , 2 garlic cloves, finely chopped , 1 cup DOLE Button or Brown Mushrooms, thinly sliced , 2 cups DOLE Organic Kale Mix , 1 cup low-sodium vegetable broth , 1 pkg. (12 oz.) refrigerated gnocchi , 2 to 3 tablespoons lemon juice , 2 tablespoons chopped fresh parsley , 1/2 teaspoon ground black pepper , 1/2 cup grated Parmesan cheese, Directions:Heat oil over medium-high heat in skillet, stir in onion and garlic, cook for 1 minute. Stir in mushrooms and cook for 5 minutes or until vegetables are tender.Stir in kale mix, broth and gnocchi, heat to boiling and continue cooking until spinach and kale have wilted. Remove from heat. Stir in lemon juice, parsley and black pepper. Sprinkle Parmesan cheese over and serve.