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Plate of crispy homemade gnocchi with sautéed diced veggies
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Pan Fried Gnocchi with Sautéed Diced Veggies

Course: main course
Cuisine: Italian
Keyword: corn-free, gluten-free, grain-free, nut-fee, plant based, soy-free, vegan, wheat-free, yeast-free
Servings: 4 servings

Equipment

  • large pot
  • large skillet (preferably non-stick)

Ingredients

  • 1/3 cup low-sodium veggie broth, such as Pacific Foods brand
  • 1 medium-small onion, small-diced
  • 2 large shiitake mushrooms, small-diced
  • 1/4 large red bell pepper, small-diced
  • 3 garlic cloves, small-diced
  • 2 Tablespoons olive oil
  • 1 pound gnocchi, homemade or frozen
  • 1/8 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper
  • 1/4 teaspoon Himalayan sea salt
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil

Instructions

  • Put a large covered pot of water over high heat to be used for cooking the gnocchi.
  • Pour 1/4 cup of veggie broth into a large skillet and place over medium-high heat with the diced veggies. Broth saute until everything softens and the mushrooms shrivel a bit and begin to turn golden. Add more broth, one or two tablespoons at a time, if needed, to keep the veggies from sticking.
  • Scrape the cooked veggies into a small bowl using a soft spatula or wooden spoon; cover with a plate to keep warm.
  • Add the oil to the skillet and place over medium-high heat so it begins to heat up.
  • Pour the gnocchi into the boiling water and give it a gentle stir. The gnocchi will begin to float after a minute or two; remove them using a slotted spoon and place into the hot oil.
  • Pan fry until golden on both sides.
  • Return the cooked veggies to the pan then sprinkle with the peppers, salt, and dried herbs. Gently stir everything together and cook for 1 or 2 more minutes.