Pesto Gnocchi with Veges

Tonight was hubby’s turn to cook dinner. I had mentioned to him in passing that there was a bag of frozen gnocchi in the freezer for whenever we didn’t have the energy for something more creative, and he decided to take up this option for our dinner this evening. It was such a good choice. Oh boy do I love potatoes, pesto, vegan cheese, and fresh Italian bread. It was like my four favorite things of all time were wrapped up together in one meal. 
I’ve made my own vegan gnocchi before from Chef Chloe’s recipe, and it always turns out delicious and rewarding. But when you can buy a perfectly good bag of frozen gnocchi (egg free, might I add!) for circa $4, and all it takes is a quick boil, why would I trouble myself on a weeknight to make it from scratch? I am not losing any sleep over this one – definitely a no brainer. I’ll probably still venture to make the homemade, blood/sweat/tears version on the weekends, but tonight we were loving the quick and easy option.

To add an additional element of flavor, texture, and nutritional value, we chopped up some onion, zucchini, and grape tomatoes that hubby quickly sauteed while the water came to a boil. Once the water was ready, he dropped in the frozen gnocchi and waited until they floated to the surface. Then, he scooped them into the skillet with the veges using a slotted spoon, and tossed the gnocci + veges with a few spoonfuls of pesto sauce (not vegan, sorry, but you could use a vegan version if you so choose!). After dishing it up and sprinkling some vegan cheese on top (we used Daiya), we gobbled this gnocchi up so fast and wiped the plates some with our crusty bread. It was glorious!
1 bag Stop and Shop brand frozen potato gnocchi (no eggs!)
1/2 jar pesto sauce (vegan if you choose)
2 Tbsp olive oil
1/2 zucchini, chopped
handful of grape tomatoes, halved
1 small yellow onion, chopped
Daiya cheese for garnish (optional)
Crusty bread and olive oil for dipping (optional)
2 hungry workers will be fed!

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