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Wed, 31 Aug 2016 18:39:01 GMT

​Another quick, easy lunch break creation for my vegetarians and reductarians. I actually timed myself on this recipe and was able to prep, cook, and serve it all within ~17 minutes (including pictures taken). Proof again that healthy doesn’t have to be labored and a fresh, home cooked meal can be completed on the fly. I was really craving some gnocchi this morning and kept thinking what do I have on hand? 

I know I’m not the only one that buys those huge plastic boxes of mixed greens at the grocery store, only to have half it go bad within a week. For the longest, I just couldn’t figure out what else to make with those leafy greens beside a beefed up salad. Well today, I had my answer. 

Using just 6 ingredients that are probably in everyone’s fridge already I cooked this light, tangy beauty with enough leftover for Mister tonight. Enjoy my loves!


Ingredients (serves 2):
16 oz package of potato gnocchi (Make your own ahead of time–Thanks Cooking For Keeps!.)
1 tsp lemon juice
salt/pepper to taste
4 oz grape tomatoes (approximately half of a container)
4 tbsp butter
1 cup mixed greens (I used my half & half salad mix— spinach, baby greens)
2 cloves of garlic 
1/4 cup diced red onion

Directions:
Heat a small pot of water to a roaring boil. While the water is heating up slice your tomatoes in half, dice the red onion, and mince the garlic cloves. By now the pot should be boiling, so go ahead and throw in your gnocchi. It will be done in about 5 minutes or when they all start to float.

While the gnocchi is cooking, heat a medium skillet with the 4 tbsp of butter on medium until it starts to slightly brown and smell nutty. Then, toss in the garlic cloves, and the lemon juice to saute for about 1 minute. Add your tomatoes, mixed greens, and salt/pepper (to taste) to the buttery goodness. Allow this to cook until the tomatoes look pruny and the greens are wilted. 

Strain the finished gnocchi and combine with your skillet sauce, tossing it lightly. Top with the red onion and parmesan to complete. Now eat up!!

Picture

Bruschetta Gnocchi

​Another quick, easy lunch break creation for my vegetarians and reductarians. I actually timed myself on this recipe and was able to prep, cook, and serve it all within ~17 minutes (including pictures taken). Proof again that healthy doesn’t have to be labored and a fresh, home cooked meal can be completed on the fly. I was really craving some gnocchi this morning and kept thinking what do I have on hand? I know I’m no […]