So I like pasta. That is something to know about me. It is my favorite thing to eat, my favorite thing to make, and (embarrassingly) my favorite thing to look at pictures of.* Potato gnocchi are little dumplings made of of potato, and in this recipe I like to toast them in a skillet to give them a nice texture. Most people know about potato gnocchi, but there’s all kinds, including ricotta gnocchi, which I am dying to try to make.
This recipe is so good for someone in a hurry or, if you’re like me, someone who wants to wash the minimum amount of dishes possible. I have much more important things to do than do dishes…such as drool over pictures of pasta. This recipe is super easy and the variations on it are endless. In this version I used asparagus because that’s what I had, but I’ve used zucchini before and when I’m feeling really dangerous, some pancetta too.
*Food porn. Embrace it.
Here’s what you’ll need
Toasted Skillet Gnocchi with Tomato and Asparagus
- 1 white onion, diced
- 1 can diced tomatoes (28 oz.)
- 1 package shelf stable gnocchi (Shelf stable is important! They will toast better this way).
- 1 bunch fresh spinach…use however much spinach you want, or omit it completely. I like to use it so I can at least pretend to balance out the obscene amount of cheese put in here.
- 6 asparagus stalks, ends trimmed and chopped into small pieces
- 1/2 cup water
- 2 cloves garlic, minced
- 1/2 cup parmesan cheese
- 1 cup italian cheese blend
- salt and pepper, to taste
- olive oil
So, lets begin. Put your gnocchi in the skillet (the one pan you will dirty!) with some olive oil so all the little puffs of heaven are coated. Turn up the heat and toast the gnocchi until they begin to brown. Put them in a bowl and save for later.
Next, take the same skillet and throw in a little more olive oil and your diced onion. Cook the onions for about 3 minutes. Add the water and garlic and simmer covered until the onions are soft.
Add the asparagus and spinach to the pan until the spinach begins to wilt. I have very mixed feelings about asparagus; sometimes I love it, other times its unique taste turns me off it a little. In an effort to start eating more vegetables I have tried to put spinach and some other green in almost everything I make, and while I’m not sure it qualifies as healthy eating, it’s a nice thought. So add these (you’ll hardly even know they’re there!).
Next, add the tomatoes to the pan and simmer for about 2 minutes.
This doesn’t look like anything special yet, but wait til you add the cheese…
Add the cheese and the gnocchi, and simmer covered until the cheese melts and the gnocchi is tender. The cheese makes this dish really creamy and really just delicious. But I guess cheese does that for everything. You could also add a little cream to this if you really felt like it, but I don’t think it’s necessary.
Add some salt and pepper to taste, shred a little more parmesan on top and…
There you go! Not the prettiest presentation ever, but give me a break, I’m in college. I can tell you that it is really good and even great as leftovers (which says a lot for me…I hate leftovers) and you can always add or take away ingredients as you please. And here’s the best part…only one pan to wash!