Gnocchi is one of my all time favorite dishes. Whenever I see it on the menu, you know I’m definitely going to order it. Gnocchi with Vodka sauce is a weakness. I can’t get enough of gnocchi; whether its saucy, creamy or cheesy. There are days when I’m struggling on what to make for dinner and you know damn well, that I’m going to make a tray of gnocchi. It’s easy to turn store-bought gnocchi into a restaurant-worthy meal.
I am adding two recipes below. One is the overall staple of how I make gnocchi when adding vegetables to it; with an option of adding poultry. And the second recipe is a simple pesto gnocchi. Sometimes I will mix and match these recipes; meaning I will make the gnochhi with roasted vegetables rather than using Vodka Sauce, I’ll use Pesto. Or vice versa.
Jump to Recipe – Gnocchi with Vodka Sauce
Jump to Recipe – Gnocchi with Pesto Sauce
I buy two styles of gnocchi. One style is the frozen packaged one from Trader Joe’s that also includes the sauce. Another style is the shelf-stable gnocchi found in the dry pasta aisle at any major grocery store. Both are yummy!
Gnocchi
Ingredients
Method
- If adding in chicken, saute' diced chicken with grape seed oil. Let chicken cook on Medium setting for 10 minutes.
- Preheat oven to 350(F). Saute mushrooms, zucchini, bell peppers, carrots and red onions in oven for 20 minutes.
- Season roasted vegetables with cayenne pepper, garlic powder, oregano, parsley flakes and red chili flakes.
- Mix roasted vegetables and tomatoes with chicken. Add in Vodka Pasta Sauce or Pesto Sauce. Let chicken fully cook.
- Boil Gnocchi for 3 minutes.
- Let Gnocchi cool for 3 minutes and mix in with roasted vegetables and chicken. Throw in fresh Basil and Spinach. Mix well.
- Serve and top with Parsley flakes and Parmesan Cheese.
If you prefer a creamy pesto gnocchi, please keep in mind that it taste just as delicious as adding in any kind of poultry in the gnocchi. I’m including my recipe for a pesto gnocchi below.
Ingredients
Method
- Add grape seed oil and onion, bell pepper, mushrooms, zucchini into a skillet pan over medium heat and saute' for 7-8 minutes.
- Add garlic powder, Italian seasoning, oregano, cayenne pepper and tomatoes to the pan and cook.
- Stir in Gnocchi. Let cook for 5 minutes.
- Stir in Pesto Sauce and Heavy Whipping Cream. Stir in fresh basil. Cover and let cook to ensure the gnocchi is fully cooked through.
- Once cooked, top gnocchi with Parmesan cheese and parsley flakes. Serve.
These dishes pair well with a simple salad or complements as a side dish at one of your holiday parties. I hope you try one of these and let me know how it turns out.
