I started using gnocchi a few years ago and love how it can make such a quick seamless meal. A few sauteed veggies, a protein option and a bit of sauce makes dinner in less than 15 minutes. This quick little potato dumpling is mainstream now, on dinner plates everywhere. I suppose it’s pretty simple to make, but the few times I gave it a go from scratch it came out gluey and heavy. Now I just purchase packages of shelf-stable gnocchi and save myself the time and energy.

My favorite method for cooking gnocchi is to sauté them in a skillet with a bit of butter and olive oil until they plump up and brown on the outside. The texture is a bit better than what you get from boiling them. I’m not a huge fan of dousing these with sauce either, as the texture gets too soggy so when I use them in a meal, it’s a little more spartan.  A plate of gnocchi, with sauteed greens and roasted chickpeas sounds really good right about now, but this is the recipe in my archives, which is golden for versatility.

Gnocchi In a Flash

 

1 pkg shelf stable gnocchi
2-3 boneless chicken breasts, cut to strips
1 medium red pepper, cored and seeded, cut to strips
1 bunch spinach, washed and de-stemmed* (equal to a 10-oz bag)
1/4 c. canned diced tomato with italian seasonings
1/2 c. fresh mozzarella, cut into small dice
1/3 c. fresh grated parmesan cheese
Fresh basil to garnish

Season chicken breast strips with salt and pepper. Heat oil in 10-inch skillet, add chicken and cook, stirring occasionally, until strips are cooked through, about 5 minutes. Remove to bowl. Add red pepper and cook 3-5 minutes until tender. Add to chicken. Wipe out skillet with paper towel and add about a teaspoon of oil. When hot, add gnocchi and cook about 5 minutes until browned and slightly puffy. Add chicken and pepper to pan, and in bunches, add in spinach, stirring quickly until it’s all wilted. Toss in diced tomato and mozzarella cubes and shave some parmesan over the top. Stir to mix and allow to cook for 3 minutes or so until hot. Serve immediately topped with fresh basil.

 

What’s on YOUR plate this month??