Gnocchi, Broad Bean & Kale Pot Pie with Phyllo Crust

 Gnocchi, Broad Bean & Kale Pot Pie with Phyllo Crust





Prep Time: 25 Min
Cook Time: 50 - 55 Min

WHAT YOU NEED

• 1/4 C Unsalted Butter
• 1 Yellow Onion, diced
• 2 stalks Celery, diced
• 1 Carrot, peeled, halved lengthwise, & cut into half moons
• 3 cloves Garlic, crushed & minced
• 100g Cremini Mushrooms, sliced
• 4 C Fresh Green Kale, chopped
• 540ml can Broad Beans, drained & rinsed
• 2 C Dry Gnocchi
• 1 Hard Cheese Rind (Grana, Pecorino etc)
• 2 heaping Tbsp. AP Flour
• 2/3 C White Wine
• 2 C PC Brand Plant-Based Chicken Broth
• 1/4 C Whipping Cream
• 5 sprigs Fresh Thyme
• 2 Tbsp. Fresh Parsley, chopped
• 1/2 Tsp. Red Pepper Flakes
• 1/2 Tsp. + Sea Salt
• Cracked Pepper
• FOR THE PHYLLO
• 1/3 C Unsalted Butter, melted
• 7 sheets Phyllo, cut in half to create 14 9"x13" sheets.
• Grana Padano

DIRECTIONS

• Begin melting the butter, pepper flakes, garlic, and thyme sprigs, in a 12" skillet set to about medium heat. Once heated, let everything sizzle for about minute before adding the onion, celery, carrot, and a good pinch of sea salt / pepper. Cook about 5 minutes before adding the cremini & another pinch of salt. Stir and cook another 3ish minutes until mushrooms look cooked down.
• Add the kale, season liberally with sea salt, reduce heat slightly and cover until kale has wilted. Sprinkle in the flour and stir until absorbed. Continue to stir and cook for 2ish minutes before increasing the heat back to about medium and pouring in the wine. Let the wine simmer until almost entirely absorbed before stirring in the plant-based chicken broth. Once the stew comes to a boil, add 1/2 tsp. sea salt, the can of drained broad beans, and the hard cheese rind. Reduce heat to medium low, cover, and simmer for about 12 minutes. Remove cover and continue to simmer another 5 or so minutes until thick and creamy. Pluck out the cheese rind and thyme sprigs, taste, and adjust salt / pepper if desired. Remove from heat and stir in the fresh parsley, cream, and dry gnocchi until coated and dispersed evenly.

• Preheat oven to 350 F
• To assemble, melt the butter in the microwave and get your phyllo sheets cut in half. Begin by placing two sheets of phyllo over the skillet with the corners draping over the skillet. Brush phyllo with butter making sure to brush the corners that are hanging over the skillet and grate over some grana padano cheese. Place your next two sheets on the skillet in the opposite direction so that the corners are draping over the skillet on all sides. Brush with butter, grate grana, and continue until you have 6 layers total. For the last layer, place your two sheets on top and crinkle them a little bit for some texture. Brush the entire top of the pot pie with butter and then fold all of the corner pieces into the skillet, doing your best to crimp the edges. Sprinkle with grana padano and sea salt.
• Bake 25 - 30 minutes until phyllo is gloriously golden brown. Remove from oven and set on to a wire cooling rack for about 10 minutes. 
• For service, use a knife to cut through the phyllo and spoon out serving. Garnish with fresh parsley & ENJOY!

HAPPY VEG