One-Pot Gnocchi with Vegetables
For an uncomplicated meal, make this gnocchi dish that uses a single pan to cook them with the vegetables, diced tomatoes and a little water. Add the final touch directly on the plate with olives and fresh mozzarella.
Ingredients
- 1 onion, finely chopped
- 1 red bell pepper, seeded and diced
- 1 small zucchini, diced
- 2 tbsp (30 ml) olive oil
- 1 package (350 g) fresh or vacuum-sealed gnocchi
- 1 can (14 oz/398 ml) diced plum tomatoes
- 1/2 cup (125 ml) water
- 1 pinch red pepper flakes
- 3 tbsp pitted kalamata olives, coarsely chopped
- 1 ball (125 g) fresh mozzarella cheese, drained and torn
Instructions
- In a large skillet over medium-high heat, soften the vegetables in the oil for 5 minutes. Add the gnocchi, tomatoes, water and red pepper flakes. Bring to a boil. Cover and simmer for 8 minutes or until the gnocchi is tender. Season with salt and pepper.
- Serve the gnocchi on plates. Top with the olives and mozzarella. Serve immediately. Delicious with a touch of pesto.
For an uncomplicated meal, make this gnocchi dish that uses a single pan to cook them with the vegetables, diced tomatoes and a little water. Add the final touch directly on the plate with olives and fresh mozzarella.