If I had all the time in the world I would cook long, complicated dishes with rich sauces and a tantalizing array of flavors and aromas that would make Julia Child’s toes curl. But if I had more time I would also work out more often, sleep 8 hours, catch up on my work at the office, talk to friends and family, travel. It’s really not that realistic (with my time management skills), but I can dream, can’t I?
So usually I have to go the practical route and cook dinner on the fly. If I don’t prep the night before or meal plan for that week, that usually means, if I’m not in the mood for sandwiches (and trust me, I love a good old fashioned bad-for-you-Kraft-American grilled cheese sandwich) what can I boil, and how fast?
Well bless Trader Joe’s and its potato gnocchi. Not only can you boil it in two minutes flat and eat it with some salt, butter, curry powder, Sriracha, and sour cream, you can mix it up with loads of other ingredients to make a dinner that looks a whole lot fancier than it really is.
Some trolling around the internet gave me the idea to mix the gnocchi up with some sausage and vegetables.
My vegetables of choice here are spinach, onions, and zucchini.
Heat up the pan on medium heat and melt in the butter. Add in the onions and cook them for about 3 minutes, so they start to caramelize. Then toss in the mushrooms and zucchini, and then after that, throw in the sausage until it starts to brown a little bit.
In the meanwhile, boil about 5 cups of water with a dash of salt and toss in the gnocchi, letting it boil for 2-3 minutes. You’ll know the gnocchi are done when they begin to float. Remove from heat and drain. Set aside.
Once the veggies start to soften an the sausage is starting to warm through, toss in the drained gnocchi. Now it’s time to toss in the herbs and seasoning, and we’re almost done. All that’s left is a little bit more stirring and a little bit of spinach, and it’s mealtime. The spinach will cook quickly, so once it starts to wilt you should be able to remove it from the heat and serve.
Potato Gnocchi with Sausage and Vegetables
- 1 lb potato gnocchi
- 1 cup fresh baby spinach
- 1 tsp. diced garlic
- 1/2 lb. sliced kielbasa
- 1/2 small zucchini, sliced
- 1/2 yellow onion, sliced
- 1/4 tsp. dried oregano
- 1/4 tsp. dried thyme
- 1/2 tsp. red pepper flakes
- salt and pepper to taste
- 1 tbsp. butter
- In a medium-sized pot, boil 4-5 cups of water with a dash of salt. Once the water boils, drop in the gnocchi and boil for 2-3 minutes, or until the gnocchi begin to float. Remove from heat, drain, and set aside.
- In a large sauce pan/wok, heat up the butter on medium heat until it begins to melt. Add in onions and garlic and brown for 3 minutes. Add in mushrooms and zucchini and cook for another 5 minutes.
- One the vegetables begin to cook and soften, toss in the sliced sausage and cook until the meat starts to heat through and brown.
- Add in the drained gnocchi, thyme, oregano, red pepper flakes, and salt and pepper. Cook for an other 2-3 minutes.
- Just before cooking is complete, toss in the spinach an stir the ingredients around to incorporate. Cook for 2 more minutes until the spinach begins to wilt. Remove from heat and serve.