It’s monday, a lot of times I sit here, wondering what I want to make for dinner (well every day I do that too, ahhah). Making dinner for me is a way to make my family happy and getting my creative juices flowing. I enjoy feeding them a good and healthy meal, being creative while using some great fresh ingredients. I enjoy the process of stopping by my local Fred Meyers after work, pick up some items I want to make dinner with. I have started working with Fred Meyers in the last couple of weeks and trying to create great recipes to make for dinner and share with my followers.
Today, I am sharing a great and quick meatless monday idea for you to try. I picked up a few packs of Private Selection Gnocchi in the dry pasta isle at my local Fred Meyers. Gnocchi are small Italian dumplings made from potatoes and flour. They’re soft, chewy, and incredibly versatile. Having these on hand in my cupboard is great. These can be paired with veggies, meat and a good sauce to liven up the flavors of the gnocchi.
Gnocchi is a great change of pace from pasta – and it cooks up in just about 3 minutes! You can swap it in for just about any pasta recipe. I also like it with marinara sauce and fresh basil or even baked in cheese sauce as an alternative to macaroni and cheese. Here are a few other ideas:
- Tossed with pesto and steamed broccoli.
- Caramelized onions, garlic and bacon.
- Crisped up in brown butter and mixed with diced roasted vegetables.
- In your favorite soup instead of potatoes.
GNOCCHI with VEGGIES & MUSTARD CREAM SAUCE
- Add the butter and garlic to a heavy bottomed pan and sauté it for a minute on a low medium heat, stirring with a whisk to make sure it won't burn. Next, put in the mustards and stir to combine, pour in the cream and stir on low-medium heat. Adding more cream if the sauce seems too thick. Add salt and pepper. Taste the sauce and adjust whatever you think it needs. Cook this for about 5-10 minutes until sauce has thickened.
- Chanterelles: I melted 1 tbsp of unsalted butter on a medium high heat, added roughly chopped chanterelles and a few sprigs of fresh thyme and a pinch or two of sea salt. Sauté and mix until cooked through for about 5 minutes.
- Brussels sprouts: Cut the brussels sprouts into quarters after cutting off the ends. Sauté them on medium high heat with a few tbsps of olive oil and a few pinches of sea salt.Mix while the sprouts are cooking until tender.
- Grilled Broccolini: Toss the broccolini with good olive oil and truffle salt (use sea salt if you don't have truffle salt). Heat your grill to medium high heat. Place the Broccolini on the grill once it's heated and cover the lid. Check these in a few minutes to make sure they are not burning. If the ends start browning, flip them and grill on the other side. You are looking for a slightly charred look. Once done, taste for salt, if you need to add more then add a light sprinkle, depending on your salt preference.
- For the gnocchi: Bring a large saucepan of salted water to a boil. Cook gnocchi until they float, 3 to 5 minutes or according to package directions. Drain. Gently toss with 2 Tbsp of unsalted butter.
- Toss in the cooked brussels sprouts and mushrooms with the cooked gnocchi. Place the finished gnocchi in a bowl or if you're like me, add it to little Lodge Cast Iron skillets for a rustic look, add the grilled broccolini and drizzle with the creamy mustard sauce. Enjoy the creamy goodness, add some parmesan cheese if you would like a little extra cheesiness.
Enjoy and Bon Appetité!