1/3cuplow-sodium veggie broth,such as Pacific Foods brand
1medium-small onion, small-diced
2large shiitake mushrooms, small-diced
1/4large red bell pepper, small-diced
3garlic cloves, small-diced
2Tablespoonsolive oil
1poundgnocchi, homemade or frozen
1/8teaspoonfreshly ground black pepper
1/4 teaspooncrushed red pepper
1/4teaspoonHimalayan sea salt
1/4teaspoondried oregano
1/4teaspoondried 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.