Last week I shared a recipe for tomato goat cheese gnocchi, here's another gnocchi idea that is super easy and you can change the veggies using whatever you want or have on hand. I sautéed mushrooms, halved cherry tomatoes, asparagus, and frozen peas in olive oil. Boil gnocchi according to package directions in another pan, when done (they cook really fast) drain and add to the veggie skillet. Drizzle with a little more olive oil if needed and season with salt and pepper. Simple, quick, and delish!
6.11.24: TT microwave poached eggs
6.11.23: 🔥 week 24
6.11.22: open house party favors
6.11.21: prosciutto, cheese and fig crackers
6.11.20: veggie stuffed peppers by Jen
6.11.19: tip-sy tuesday: organizing spare buttons and extra threads
6.11.18: road trip survival kit
6.11.17: perfect grilled chicken marinade
6.11.16: how to make glitter balloons
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