If one of your New Years resolutions was to cook more at home, but you’re currently suffering from some mid-winter blahs, have we got a meal for you! These gnocchi (which we based on a recipe from the New York Times) are insanely easy: it takes only 20 minutes or so of effort, and just some chopping and baking, and then you’ve got something delicious. And there’s also lots of good things in your bowl – tender yet lightly crunchy gnocchi, vegetables, spiciness, and a simple tomato sauce. So here’s your quick, veggie-filled meal for the new year!
To make this, you’ll need:
- 1 red bell pepper
- 1 green bell pepper
- 1 orange bell pepper
- 1 yellow bell pepper
- 1 pint of cherry tomatoes
- Olive oil
- A small can of chipotle peppers in adobo sauce
- 2 12-ounce packages of fresh gnocchi
To start, de-seed your bell peppers and cut them into large pieces, and also chop up 2 chipotles. Place the peppers and chipotles in a Dutch oven along with your tomatoes and mix everything with 1/4 cup of olive oil and a large pinch of salt.
Also, lay out all your gnocchi on a baking sheet in a single layer and mix with 2 tablespoons of olive oil, plus some salt. Place the gnocchi and the vegetables in the oven to cook at 450°F for 25 minutes. When the veggies are done, they’ll look like this:
Add the gnocchi in and stir everything around.
And that’s it – that’s the meal!
First of all, this was delicious: baking gnocchi might seem weird, but it created a perfect texture of crispy on the outside but still chewy inside. Then cooking the tomatoes and peppers in the oven lets them release their juices, which creates a natural sauce for the gnocchi and gives you some very tender veggies – and the chipotles add in a little spice. But what’s really perfect is that it’s so, so easy to make this, because you just do a little but of chopping at the beginning and your stove does all the rest. This was an amazing meal for a day when we were feeling pretty lazy, and we were happy to sink our teeth into some quick and tasty gnocchi.