as usual i had no plan for dinner…. but i did have a package of chicken tenderloins that could be defrosted fairly quickly…. this recipe was eh… i hate mushy gnocchi.. i should have never boiled them.. should have stuck them straight in the pan with the chicken to crisp up.. the whole thing was pretty bland over all — so for all you bland food lovers this is for you 🙂
garlic chicken and spinach gnocchi
adapted from stephanie cooks
1lb chicken tenderloins, chopped into bite size pieces
1 package whole wheat gnocchi
4 large cloves garlic, diced
1 tbsp olive oil
2 tbsp butter, divided
Kosher salt and pepper
1/2 package baby spinach
1- Cook the gnocchi according to packaging directions. Meanwhile, in a nonstick pan heat about 1 tsp. olive oil. Add the chicken, cook until lightly browned. Add the garlic, stir until fragrant (2-3 minutes).
2- Add remaining oil (about 2 tsp) with 1 tbsp butter and gnocchi. Season with salt and pepper. Allow the gnocchi to toast until golden, use a spatula to flip. Add the spinach. Once everything is hot season with salt and pepper and add the remaining tbsp of butter. Stir until melted. Serve hot.
i still had kale leftover from trying those kale chips, and i had torn this recipe out of food network magazine. i went back and forth on whether it looked good to me or not, but i had to use up the kale and the husband said it looked good. all the online reviews raved about it – so i made it. it was pretty good but nothing i would make again 🙂 does that make sense?
Gnocchi With Squash and Kale
adapted from food network magazine
Melt 1 tablespoon butter in a large ovenproof skillet over medium heat. Add the squash and cook, stirring, until slightly soft and golden, about 8 minutes. Add the garlic, sage, red pepper flakes and 1 teaspoon salt; cook until the garlic is soft, about 2 more minutes.
Preheat the broiler. Add the chicken broth to the skillet. When it starts to simmer, stir in the kale and cook until it wilts slightly, about 2 minutes. Add the gnocchi, stirring to coat. Cover and cook until the gnocchi are just tender, about 5 minutes. Uncover and stir in 1/4 cup parmesan and the remaining 1 tablespoon butter. Sprinkle with the remaining 1/2 cup parmesan; transfer to the broiler and cook until golden and bubbly, about 3 minutes.
this recipe had a lot of potential. it didnt really live up to it though. it was pretty heavy — too much goat cheese (if there is such a thing) and too much pesto — maybe if i had used 2 packages of gnocchi it would have been better? who knows..
- 4 cups (about half a 5-oz. pkg.) baby spinach, loosely packed
- 1/3 cup slivered almonds, toasted
- 1 clove garlic, chopped
- 1/2 lemon, juiced
- 1/3 cup plus 1 1/2 tbsp. EVOO
- 1/2 cup grated parmesan cheese
- Salt and pepper
- 1 pkg. (16 oz.) gnocchi
- 1/2 pt. grape tomatoes, halved lengthwise
- 1 pkg. (3.5 oz.) goat cheese, crumbled
- Using a food processor, puree the spinach, almonds, garlic and 1 tbsp. lemon juice. With the machine on, gradually pour in 1/3 cup EVOO until smooth. Pulse in 1/2 cup parmesan; season with salt and pepper. Taste and add more lemon juice if desired.
- In a large skillet, heat the remaining 1 1/2 tbsp. EVOO over medium-high heat. Add the gnocchi in a single layer and cook, undisturbed, until golden and crisp, 3 to 4 minutes; turn and cook, tossing occasionally, until golden all over, about 2 minutes. Stir in the tomatoes and cook until heated through, about 2 minutes. Remove from the heat and stir in the pesto. Top with the goat cheese.
this is from a couple days ago. I couldn’t decide what to make and saw the package of gnocchi in the cupboard and the pint of cherry tomatoes in the fridge and decided on brown butter gnocchi and roasted tomatoes. i didn’t have fresh sage so i just sprinkled some dried sage into the melted butter. next time i think i’ll use less butter!
i usually make pasta ponza with the package of heirloom tomatoes i get at tjs. today i decided to try something different.
Gnocchi with Sage Brown-Butter Sauce
adapted from seriouseats
1 package gnocchi
2T minced sage leaves
lemon juice to taste
parmesan to taste
- boil gnocchi til they float.
- while gnocchi are cooking melt butter in large skillet
- when butter starts to brown a little add sage
- cook butter sage mixture until the sage is crisp
- Add the cooked gnocchi, tossing to coat the pasta evenly with the sauce.
- Allow the gnocchi to brown lightly in some spots, remove from heat, add lemon juice, salt and black pepper to taste.
- Sprinkle with cheese and serve immediately.
heirloom tomato salad
1 package baby heirloom tomatoes, halved or quartered
1 C bocconcini
1 T dried basil (fresh if you have it)
salt & pepper
mix all ingredients and let sit for about 30-60 min
i had never been a fan of gnocchi until just recently when i cooked them myself. i had found this recipe and loved how the gnocchi were pan fried before adding all the other stuff in. so tonight i thought i’d keep it simple. the husband requested pasta tonight in preparation for his big race on saturday. hope this is close enough! i took a package of gnocchi and pan-fried them in a few tablespoons of butter until they got nice and golden brown and crunchy. a friend was nice of enough to give me some spinach and arugula from her garden today – so i sauteed up that up with some garlic and served the gnocchi over it YUM!!! oh yeah some freshly grated parmesan over the whole thing is delicious!
>skillet gnocchi with chard & white beans
i pretty much followed the recipe as written – i used the trader joes whole wheat gnocchi
this was pretty good – added some flavor to boring gnocchi!
Skillet Gnocchi with Chard & White Beans
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
- 1 16-ounce package shelf-stable gnocchi, (see Tip)
- 1 medium yellow onion, thinly sliced
- 4 cloves garlic, minced
- 1/2 cup water
- 6 cups chopped chard leaves, (about 1 small bunch) or spinach
- 1 15-ounce can diced tomatoes with Italian seasonings
- 1 15-ounce can white beans, rinsed
- 1/4 teaspoon freshly ground pepper
- 1/2 cup shredded part-skim mozzarella cheese
- 1/4 cup finely shredded Parmesan cheese
- Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl.
- Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.