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Potato Gnocchi with Mushrooms

lacinato kale, caramelized onion, egg
4.0 stars
(21 reviews)
  • Vegetarian
Potato gnocchi, made by Cucina Fresca in SoDo, are sauteed with cremini mushrooms, lacinato kale, onion, and lot's of garlic. A red wine reduction gets added to the pan, then shredded parmigiano-reggiano cheese is scattered on top. Finally, the ultimate centerpiece of two gently poached eggs. The eggs are steamed in the shell so they are the perfect doneness after you cook them at home.
Ingredients

Demi Glace (optional)
  • Vegetable Stock
  • Red Wine
  • Port Wine
  • Flour
  • Butter
  • Mushroom Soy Sauce
  • Shallot
  • Garlic
  • Salt
Nutrition
Per Serving*
1.0 Per Container
With
Demi Glace
Without
Demi Glace
Calories 760 690
Total Fat 41g 39g
Saturated Fat 11g 9g
Trans Fat 0g 0g
Cholesterol 620mg 615mg
Sodium 1480mg 1400mg
Total Carbs 50g 45g
Dietary Fiber 5g 5g
Sugars 7g 6g
Protein 36g 35g
Vitamin A 5224IU 5223IU
Vitamin C 70mg 69mg
Calcium 131mg 127mg
Iron 2mg 2mg
*Our nutrition data includes all sauces, dressings, condiments, and garnishes included with a dish. If you have specific concerns about sodium, fat, or overall calories, know that we often serve these items on the side so you can add them to taste or leave them out, if you like.

What People Are Saying

2 Stars
Truly lacking in flavor – overuse of the greens
4 Stars
Super rich but Good if you split it
4 Stars
Way too many onions
1 Stars
Gnocchi was so soft that stirring gently turns it into mashed potatoes. The flavor was blah and musty. The sauce just disappeared. 2 minutes for the eggs made them almost hard when they need to be easy.

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