Pesto Gnocchi With Sauteed Veggies

Weeknights are the perfect time for a quick & easy, yet deliciously satisfying meal prepared at home. I like to stock the pantry & fridge with ingredients I can easily throw together at a minute’s notice. Whenever I go to Trader Joe’s, I stock up on things like pesto, pasta, gnocchi, sauces, dressings, canned tomatoes, and broth. My formula for easy = pasta/gnocchi, sauce, veggies and/or chicken. Maybe top it off with some fresh parmesan or feta. If it happens to be summer, I’ll add in some fresh herbs from the garden.

This dish is one I threw together the other night in less than 30 minutes and it was quite tasty!

Pesto Gnocchi With Veggies

• pack of gnocchi
• jar of pesto
• two handfuls spinach
• pint of grape tomatoes, halved
• 5 or so mushrooms, sliced
• olive oil
• salt & pepper to taste
• freshly grated parmesan

Prepare gnocchi according to package instructions.

Warm olive oil in skillet. Add mushrooms & saute until golden brown. Add grape toms & cook until desired doneness. I prefer they aren’t too mushy. Toss in spinach and cook until wilted.

Meanwhile, once the gnocchi is cooked, reserve a cup of water from the pot in case you need to add more for moisture once everything is combined. Drain remaining water. Add pesto to gnocchi & toss to warm. Combine ingredients from skillet with gnocchi & give it a good stir.

Serve with freshly grated parmesan.