Gnocchi with Fresh Tomato and Portobello (Meatless Monday)
 
Prep time
Cook time
Total time
 
Garden-fresh vegetables are lightly sauteed and tossed with gnocchi, fresh basil, a splash of balsamic vinegar and a sprinkling of grated Parmesan cheese for a delicious, ready-in-minutes meatless meal.
Author:
Recipe type: Entree
Serves: 4
Ingredients
  • 1 pound packaged gnocchi, cooked according to package instructions
  • 1 tablespoon olive oil
  • 4 ounces portobello mushrooms, sliced
  • 1 cup red onion, sliced thin
  • 1 cup sweet bell peppers, sliced
  • 2 cloves garlic, minced
  • 3 large tomatoes, diced (about 3 cups)
  • salt and ground black pepper, to taste
  • 2 tablespoons fresh basil, cut
  • 2 tablespoons Parmesan cheese, grated
  • 1 splash balsamic vinegar
Instructions
  1. Place a medium-sized saucepan filled with salted water on to boil.
  2. While you are sauteeing the vegetables, toss in the gnocchi and cook until the gnocchi float to the top of the water, drain and set aside.
  3. In a medium-sized skillet, over medium heat (or just a titch above medium) add the olive oil.
  4. Once the oil is hot (about 2 minutes) add the mushrooms and onions.
  5. Saute for about 2 minutes.
  6. Add the peppers and continue to saute for another 2 minutes.
  7. Add the garlic and continue to saute for about 1 minute.
  8. Add the tomatoes, cover and remove from heat.
  9. Place the drained gnocchi in a bowl and add the tomato mixture.
  10. Salt and pepper, to taste, then add the basil, Parmesan cheese and a splash of balsamic vinegar and toss.
  11. Serve immediately.
Recipe by The Saucy Southerner at http://www.thesaucysoutherner.com/gnocchi-with-fresh-tomato-and-portobello-meatless-monday/