techie gnocchi |
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One of the benefits of larger Silicon Valley tech companies is thecafeteria. Techie Gnocchi was inspired by my most recent client's cafeteria. It was an almost stir-fried gnocchi that was cooked before my eyes for a whopping $5.50. A plate lunch-like deal, and enough for me for lunch and an after school snack for one of my kids.
This recipe was based on watching the cook and then vetted by the family. Even the meat-eater husband approves of this all-veg dish. Plus, it's a good combo of bought and from scratch for a weekday dinner. Note that I don't use in this recipe is salt--the pesto and garlic provide more than enough flavor. |
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A few spoonfuls of purchased pesto sauce; I have used Costco's as well as Whole Foods; both freeze well A bit of olive oilBlack pepper, to taste |
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Prepare the gnocchi according to the packages direction. While the gnocchi water is boiling, heat a bit of olive oil in a pan and add squash or sweet potatoes. Add a bit of pepper, and saute the cubed vegetables until they are tender and starting to brown on the edges.
By now, the water should be boiling, so cook and drain the gnocchi. Add garlic and onions to the squash/potatoes and saute the onions until they get soft and sweet. The potatoes/squash will keep cooking while the onions cook. Add mushrooms last. Drain gnocchi.
Add a couple spoonfuls of pesto to the vegetables and add cooked gnocchi. Add another pesto if necessary. Toss until just combined and serve with a nice green salad.
By now, the water should be boiling, so cook and drain the gnocchi. Add garlic and onions to the squash/potatoes and saute the onions until they get soft and sweet. The potatoes/squash will keep cooking while the onions cook. Add mushrooms last. Drain gnocchi.
Add a couple spoonfuls of pesto to the vegetables and add cooked gnocchi. Add another pesto if necessary. Toss until just combined and serve with a nice green salad.
