I am a terrible procrastinator. I had been planning on having a friend and her significant other over for dinner since roughly the end of February. I moved to a new spot last December and both our birthdays fall with the first two months of the year so we get together around February annually to celebrate. Circumstances caused this get together to be delayed into April this year. Somehow the date snuck up on me and I had to come up with something easy, filling and yummy the morning before. Pasta dishes are great for meeting this criteria because they go a long way and are simple to prepare. Gnocchi just makes everything fancier in my mind but with the same ease of preparation as typical pasta. Even easier actually because I used the prepared, store bought gnocchi which you don’t even have to boil! One less pot to clean after dinner is always a good thing.
And so this hearty sundried tomato gnocchi was born
My sundried tomato gnocchi is also pretty dang healthy for how bad-for-you it tastes. I had a plethora of produce to use up but finally decided on a mixture of brussel sprouts, zucchini and mushrooms for this dish. Roasting the vegetables adds texture, especially from the brussel sprouts which crisp up very nicely. Everybody loves crispy brussel sprouts these days. Crank up the oven and get your veggies roasting. In the meantime you can start on the gnocchi.
You can boil your gnocchi but if you get the airtight bagged variety you can just throw them straight into the pan. They get really chewy this way where I find boiling can make them mushy. You’ll want to get your pan nice and hot and then throw in the gnocchi. Give them a good sizzle, add in your garlic and keeps things moving. You don’t want to burn the garlic without any oil or liquid. At this point I add in the sundried tomatoes and herbs! At this point things are starting to come together. The sundried tomatoes add so much flavor to this dish. Let everything heat up for a few minutes and then give it a good douse of white wine for even more flavor. Tip: Yellowtail makes cheap, vegan wine that is perfectly for cooking.
I let the wine cook down a little bit and infuse into the gnocchi then I fold in the white beans. Finally I add in the veggies fresh and hot from the oven and give one last stir. Then serve it up with a warm slice of crusty bread and call it good. I told you it was easy.