Oyster Mushroom & Gnocchi Gratin

with Black Kale & Cheezy Panko Crumble

Easy | 25 min

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This one-pan recipe draws inspiration from the creamy and cheesy French dish 'Au Gratin Potatoes'. Our lightened-up version is plant-based, made with oat milk and locally produced dairy-free mozzarella shreds. Loaded with oyster mushrooms, leeks, black kale and tender pillowy gnocchi, this satiating recipe is rich in umami flavours, finished with a perfect crunchy panko crumble.
Contains: Sulphites, Wheat

May Contain: Egg, Fish, Milk, Mustard, Peanuts, Sesame, Shellfish, Soy, Tree Nuts, other sources of Gluten

What We'll Send

Organic Mushroom Stock Cube
Gnocchi
Oat Milk
Oyster Mushrooms
Leeks Sliced 1/4"
Garlic
Vegan Mozzarella Shreds
Black Kale
Nutritional Yeast
Panko Breadcrumbs
White Cooking Wine
Onion Diced 1/4"
Spice Blend
Parsley Dried, Roasted Garlic Powder, Onion Powder
Allergen Notice: We cannot guarantee the complete absence of food allergens. Our meals are prepared in a facility that contains allergens including tree nuts, peanuts, fish, shellfish, milk, soy, eggs, wheat, barley, rye, oats, triticale, mustard, sesame, and sulphites. Though best practices are used when preparing the meal kits, inadvertent cross-contamination may occur.
Our just-in-time sourcing system may occasionally require us to substitute an ingredient in recipes. Always check the recipe card(s) in your delivery to confirm allergen information.

Nutritional Info Per Serving
Calories 918
Fat 33g
Protein 21g
Carbohydrates 128g

Cooking Directions

0

Tip: The mushroom stock cube in this recipe provides a good amount of salt, so there are no steps to add salt to taste. If you want to reduce the salt, only use half of the stock cube.

1

Prepare Ingredients

  • Turn oven on to 350°F with one rack in the centre and one in the top position.
  • Wash kale, leeks, and mushrooms.
  • Remove and discard kale stems and cut leaves into 1 inch thick pieces.
  • Wash mushrooms and tear into ¼ inch thick strips.
  • In a small bowl, combine spice blend, breadcrumbs, and season to taste with pepper.
  • In a medium bowl, whisk together 2 tbsp. hot water and mushroom stock cube until smooth.
  • Add nutritional yeast and oat milk to bowl with water and stock cube and stir to combine.
2

Begin Gnocchi

  • Heat 2 tbsp. olive oil in a large ovenproof skillet over medium-high heat.
  • Once hot, add gnocchi to skillet, breaking apart if necessary, and cook for 4–5 minutes turning once halfway through until gnocchi is golden.
  • Remove gnocchi from skillet and set aside on a plate.
  • Use a wooden spoon to scrape and remove any stuck browned bits.
3

Prepare Gratin

  • With heat at medium-high, add 1 tbsp. olive oil, onion, leeks, and mushrooms to skillet, stirring occasionally for 3–4 minutes until tender.
  • Add garlic and kale and cook for 30 seconds or until fragrant.
  • Add white cooking wine and cook 1–2 minutes until mostly evaporated.
  • Stir in oat milk mixture and add gnocchi back into skillet.
  • Season well with pepper.
  • Stir well to evenly distribute vegetables.
4

Bake Gratin

  • Transfer skillet to the oven on the centre rack and bake for 5–7 minutes until bubbling and half of the liquid has absorbed.
  • Carefully remove skillet from oven and turn to broil on high at 500°F.
  • Stir gnocchi to coat with sauce then sprinkle vegan mozzarella shreds and breadcrumb mixture over top.
  • Return skillet to the oven on the top rack for 2–3 minutes, until topping is golden.
  • Monitor closely to prevent burning.
5

Serve

  • Divide gratin into serving bowls.
  • Enjoy!

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