You know how delivery places give you a timeline for your product or it’s free? I am confident saying that this meal will be ready in twenty minutes or less (or it’s free). That’s why this Easy Weeknight Veggie Gnocchi is going to be a lifesaver for your busy life. Because it only takes twenty minutes.
You are welcome to prep everything before you start cooking, but that can make it take a little longer. I recommend you chop and dice your vegetables as you are cooking. As the garlic cooks, chop the onion; as the onion cooks, chop the pepper – ya feel?
I will even let you in on a little secret. This is how I always cook. I can’t be bothered to read through a recipe and chop things ahead of time. Has this come back to bite me in the ass? Of course it has. But as long as I’m the one writing the recipes, prep whilst cooking is the way it is going to go.
I am putting this paragraph in bold, in hopes that you will actually read this instead of scrolling past. The only extra tidbit of information I have to tell you, is that I used frozen spinach. I always buy fresh, but I freeze it for smoothies before it goes bad – coming in handy for this recipe because the leaves are already wilty and easy to stir. If you are using fresh spinach, I recommend chopping it up a bit. It is kind of difficult to stir when you have giant leaves of spinach flying around.
Lastly, side note from my (meat) loving husband, the Easy Weeknight Veggie Gnocchi would be good with bacon. His words, not mine (even though I agreed). It would also be good with Italian sausage. So as with all of The Fancy Napkins recipes, feel free to omit things you don’t like; add extra of what you do (especially the veggies in this one) and see what you come up with! For example, not down with gnocchi and you have a little extra time? Cook up some pasta instead to toss in the sauce! Off the carbs? Make this with zucchini noodles!
As always, happy cooking! Can’t wait to hear what you think of this one! And if you want to hear more from me, make sure you sign up for The Fancy Napkins newsletter!
Quick Veggie Gnocchi
Ingredients
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 1 cup red onion diced
- 1 heaping cup mushrooms roughly chopped
- 1 cup orange bell pepper diced
- 2 cups fresh spinach
- 1/2 teaspoon chilli powder
- 2 tablespoons tomato paste
- 500 g package gnocchi
- Salt and pepper to taste
- Grated parmesan to serve
Instructions
- Heat oil and garlic in a medium to large sized frying pan on medium heat
- Once oil is hot and garlic is beginning to become fragrant, add onion
- Season with salt and pepper and cook for about 5 minutes
- Add orange pepper to the pan, followed by the mushrooms
- Allow mixture to cook for a few minutes before tossing in spinach
- Add chilli powder and tomato paste, stirring well to coat the veggies
- Add gnocchi, stir well and cover for 4 minutes. If your stove runs hot, reduce the heat so the gnocchi doesn't stick to the pan too badly
- After about 4 minutes, check in with your gnocchi. If they aren't quite finished (they're still hard instead of soft and pillowy), stir and cover them again for about 3 minutes. That should do it!
- Serve with grated parmesan and fresh ground black pepper
Looks delish
Thank you!! I hope you’ll let me know if you try it 🙂