Welcome to 2017 and welcome to a new, healthy weeknight dinner coming your way! Easy this time means REALLY easy. Like, um, 20-minutes from start to finish EASY! I think we can all use a dose of that from time to time!
I’ve been tossing gnocchi into all sorts of things lately because those soft, fluffy pillows of potato just taste delicious and do a really great job of giving a little more weight to otherwise thin stews and soups. This time, I used whole wheat gnocchi for the first time – because it was on sale, I’m a sucker for a good deal – and I’m so glad I did! I love the flavor of whole wheat anything and this was no exception.
I also found a giant container of organic basil for $1.99! I don’t know what happened behind-the-scenes at the grocery store to make this miracle happen, but I am stoked. That pic below of that bunch of basil – that’s about 1/3 of what was in the container! Crazy. And makes me look forward to summer when I can just pull the basil out of my garden for FREE.
Why I love (and you will love) this recipe:
- It takes literally 20 minutes. Okay, maybe 22 minutes with the 2 minutes of opening cans and mincing garlic, but it is the easiest.
- One pot!! Less to clean = my husband’s happiness.
- Flavor – sweet basil, fire-roasted tomatoes, a hint of garlic, and hearty whole wheat gnocchi. Talk about comfort food on a chilly January night!
- Vegan & gluten-free
One quick thought about 2017: We are just a few days into this new year and I’ve already seen and heard some heartbreakingly difficult news from friends and family. While I have great hope for the new year, I also recognize there is so much unknown ahead of all of us. A gentle reminder from Jay and Katherine Wolf touched my heart the other day, and I want to end this first post of 2017 with this thought:
- 28 oz. can fire-roasted diced tomatoes
- 4 cloves garlic, minced
- 1 glug olive oil
- ½ teaspoon oregano
- ¼ teaspoon salt
- A pinch of black pepper
- 1 sprig of basil, plus more for topping
- 1 lb. whole wheat gnocchi
- In a medium saucepan over medium-high heat, heat the tomatoes with their juices, the garlic, olive oil, oregano, salt, and pepper. Place the basil sprig in the saucepan and submerge just under the surface.
- Bring to a boil, stirring occasionally for 15 minutes. Remove basil sprig.
- Add the gnocchi and continue stirring occasionally until the gnocchi is soft, about 4-5 minutes.
- Top with extra basil and parmesan, if desired. Serve immediately.
Make dairy-free/vegan: Leave off the parmesan.
If you try this 20-Minute Gnocchi in Chunky Marinara, I’d love to see the result! Tag your kitchen creations with #mesacookingco so I can admire your beautiful work!
© MESA COOKING CO. All images & content are copyright protected. Please do not use my images or content without prior permission.