Easy Vegetable Gnocchi Recipe
Learn how to make this easy vegetable gnocchi dish with just a handful of simple ingredients and about 30 minutes of your time. It’s perfect for lunch or dinner, and makes a great on-the go dish for school or work!
RECIPE INGREDIENTS
3 tablespoons cooking oil of choice or butter
16 oz. gnocchi
1/2 bell pepper, thinly sliced
1/2 cup diced yellow onion
3 cloves garlic, finely minced
1/2 cup zucchini
1/3 cup slices mushrooms
4 spears of asparagus, ends removed and quartered
14 oz. can diced tomatoes
2 cups fresh spinach
1 tablespoon Italian seasoning
Salt and pepper, to taste
DIRECTIONS ON HOW TO MAKE EASY VEGETABLE GNOCCHI RECIPE
Under medium heat, bring a large pot of salted water to a boil and cook the gnocchi according to the package directions. Once it has cooked, drain the gnocchi. Set it aside.
Add in 1 to 1 1/2 tablespoons of oil along with the gnocchi in a pan under medium heat. Cook the gnocchi, flipping often, until it is golden brown. Transfer the gnocchi to a clean plate.
In the same pan over medium heat, add in the remaining 1 to 1 1/2 tablespoons of oil along with the bell peppers, onions and garlic. Sauté over medium heat for 3-4 minutes, or until the garlic is fragrant and the onions become translucent.
Stir in the zucchini, mushrooms, and asparagus. Continue to cook until these vegetables have softened, about 3-4 minutes.
Add the tomatoes and allow the mixture to come to a simmer. Bring the heat down to low and simmer for 5 minutes, mixing often.
Add the fresh spinach, Italian seasoning and cooked gnocchi , and mix until well combined. Cook the mixture for a few minutes more or until the spinach has wilted. Season with salt and pepper to taste.
Remove the pan from heat and divide into serving bowls.
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RECIPE VIDEO
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Ingredients
3 tablespoons cooking oil of choice or butter
16 oz. gnocchi
1/2 bell pepper, thinly sliced
1/2 cup diced yellow onion
3 cloves garlic, finely minced
1/2 cup zucchini
1/3 cup slices mushrooms
4 spears of asparagus, ends removed and quartered
14 oz. can diced tomatoes
2 cups fresh spinach
1 tablespoon Italian seasoning
Salt and pepper, to taste
Instructions
- Under medium heat, bring a large pot of salted water to a boil and cook the gnocchi according to the package directions. Once it has cooked, drain the gnocchi. Set it aside.
- Add in 1 to 1 1/2 tablespoons of oil along with the gnocchi in a pan under medium heat. Cook the gnocchi, flipping often, until it is golden brown. Transfer the gnocchi to a clean plate.
- In the same pan over medium heat, add in the remaining 1 to 1 1/2 tablespoons of oil along with the bell peppers, onions and garlic. Sauté over medium heat for 3-4 minutes, or until the garlic is fragrant and the onions become translucent.
- Stir in the zucchini, mushrooms, and asparagus. Continue to cook until these vegetables have softened, about 3-4 minutes.
- Add the tomatoes and allow the mixture to come to a simmer. Bring the heat down to low and simmer for 5 minutes, mixing often.
- Add the fresh spinach, Italian seasoning and cooked gnocchi , and mix until well combined. Cook the mixture for a few minutes more or until the spinach has wilted. Season with salt and pepper to taste.
- Remove the pan from heat and divide into serving bowls.
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Ingredients
3 tablespoons cooking oil of choice or butter
16 oz. gnocchi
1/2 bell pepper, thinly sliced
1/2 cup diced yellow onion
3 cloves garlic, finely minced
1/2 cup zucchini
1/3 cup slices mushrooms
4 spears of asparagus, ends removed and quartered
14 oz. can diced tomatoes
2 cups fresh spinach
1 tablespoon Italian seasoning
Salt and pepper, to taste
Instructions
- Under medium heat, bring a large pot of salted water to a boil and cook the gnocchi according to the package directions. Once it has cooked, drain the gnocchi. Set it aside.
- Add in 1 to 1 1/2 tablespoons of oil along with the gnocchi in a pan under medium heat. Cook the gnocchi, flipping often, until it is golden brown. Transfer the gnocchi to a clean plate.
- In the same pan over medium heat, add in the remaining 1 to 1 1/2 tablespoons of oil along with the bell peppers, onions and garlic. Sauté over medium heat for 3-4 minutes, or until the garlic is fragrant and the onions become translucent.
- Stir in the zucchini, mushrooms, and asparagus. Continue to cook until these vegetables have softened, about 3-4 minutes.
- Add the tomatoes and allow the mixture to come to a simmer. Bring the heat down to low and simmer for 5 minutes, mixing often.
- Add the fresh spinach, Italian seasoning and cooked gnocchi , and mix until well combined. Cook the mixture for a few minutes more or until the spinach has wilted. Season with salt and pepper to taste.
- Remove the pan from heat and divide into serving bowls.