Loaded Veggie Gnocchi

Hello Spring! We’re happy you’ve finally greeted us with your presence. To celebrate, I will be sharing my Loaded Veggie Gnocchi in a Tomato Cream Sauce. It’s certainly packed with vitamins and minerals and it’s the perfect fridge-cleaner recipe. This is because it offers flexibility to add almost any type (and quantity) of veggie. Similarly, when it comes to including more veggies in the diet, adding them to existing recipes (such as sauces, stir-fries, soups) is one of the simplest ways to boost your intake.

I made this entrée vegetarian as part of my Meatless Monday meal theme (check here to see 15 Favourite Meal Themes). However, you can easily add a protein source to this dish. For instance, shredded chicken or shrimp would be delicious with this sauce.

If you’re feeling reinvigorated in the kitchen this time of year, then maybe you too love spring cooking or perhaps the spring produce. To know what’s in season, you can check out my blog on 5 Seasonal Spring Foods.

P.S. Today’s recipe is a request from one of my followers on Instagram. After seeing my photographed gnocchi dinners she wanted me to also post a recipe. So this one is for her! Feel free to keep the requests coming and follow Dietetic Directions on Instagram to see what I’m making!

• Serves: 2-3
• Prep time: 10-20 minutes
• Cook time: 10-15 minutes

Ingredients:

• 1 package (500 grams) of gnocchi
• 1 tbsp olive oil
• 2 cloves fresh garlic, minced
• ¼ tsp of each crushed red pepper flakes, oregano and basil
• 1 cup cherry tomatoes, diced
• 1 cup asparagus, chopped
• ½ cup mushrooms, chopped
• ½ cup peas, frozen or fresh
• ¾ cup half and half cream (can choose richer alternative for creamier taste)
• 1.5 cups fresh spinach, chopped (hold to add right at the end of cooking)
• Fresh ground pepper and salt to taste

Optional: Italian parsley for garnish, parmesan cheese

Directions for Loaded Veggie Gnocchi:

1. Firstly bring large pot of water to boi l.Add pinch of salt. Turn off until ready to cook gnocchi. Note: Gnocchi usually takes about 8 minutes to cook (see package instructions).
2. Heat large saucepan to medium-low heat and add olive oil. Add garlic, red pepper flakes, oregano and basil. Cook for 1 minute. It’s important to be careful not to burn the garlic.
3. Next add cherry tomatoes to garlic; raise heat to medium heat to cook until tomatoes are softened, about 3-4 minutes.
4. Add asparagus, mushrooms and green peas and cook until softened. If pan becomes dry add a little more oil.
5. Stir cream in with veggies. Toss until veggies are coated.
6. Add spinach to veggie cream sauce. Simmer the sauce for about 5 minutes on medium-low heat. Add fresh ground pepper and salt to taste.
7. Finally, drain gnocchi and add to tomato cream sauce. Be sure to garnish with some parmesan cheese, parsley and fresh ground pepper.

Now it’s your turn! Do you make gnocchi? Additionally, have you loaded it up with lots of veggies? Use it for lunch leftovers? Would love to hear your gnocchi favourites!

Loaded Veggie Gnocchi

Yield: 2-3

Prep Time: 10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

This Loaded Veggie Gnocchi with tomato cream sauce is packed with vitamins and minerals and is the perfect fridge-cleaner.

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Ingredients

• 1 package (500 grams) of gnocchi
• 1 tbsp olive oil
• 2 cloves fresh garlic, minced
• ¼ tsp of each crushed red pepper flakes, oregano and basil
• 1 cup cherry tomatoes, diced
• 1 cup asparagus, chopped
• ½ cup mushrooms, chopped
• ½ cup peas, frozen or fresh
• ¾ cup half and half cream (can choose richer alternative for creamier taste)
• 1.5 cups fresh spinach, chopped (hold to add right at the end of cooking)
• Fresh ground pepper and salt to taste
• Optional: Italian parsley for garnish, parmesan cheese

Instructions

1. Firstly bring large pot of water to boil. Add pinch of salt. Turn off until ready to cook gnocchi. Note: Gnocchi usually takes about 8 minutes to cook (see package instructions).
2. Heat large saucepan to medium-low heat and add olive oil.  Add garlic, red pepper flakes, oregano and basil. Cook for 1 minute. It’s important to be careful not to burn the garlic.
3. Next add cherry tomatoes to garlic; raise heat to medium heat to cook until tomatoes are softened, about 3-4 minutes.
4. Add asparagus, mushrooms and green peas and cook until softened. If pan becomes dry add a little more oil.
5. Stir cream in with veggies. Toss until veggies are coated.
6. Add spinach to veggie cream sauce. Simmer the sauce for about 5 minutes on medium-low heat. Add fresh ground pepper and salt to taste. 
7. Finally, drain gnocchi and add to tomato cream sauce. Be sure to garnish with some parmesan cheese, parsley and fresh ground pepper.