Tuesday, January 11, 2011

Gnocchi with Zucchini Ribbons and Portabella Mushrooms

This recipe came from Fat Free Vegan - http://blog.fatfreevegan.com/2007/04/gnocchi-with-zucchini-ribbons-and.html

It's good.  It's a light, easy, quick meal that Syd and I like.  And then Tim made it.  And did his "thing" to it.  And of course made it better.  Butt head.  Always has to out-do me.  As long as I profit from it, I guess.  Tim added the onion, bell pepper, and spaghetti sauce so if you want something a little lighter, try it without those.  It's good both ways!!  Tim's changes are at the end.  OH - and get  sweet potato gnocchi - it's the best kind!!  This serves around 4, if you're eating small portions.  I'd double it so you have left overs.

Gnocchi with Zucchini Ribbons and Portabella Mushrooms

one 17-ounce package prepared gnocchi
2 cloves garlic, minced
6 ounces portabella mushrooms, cut into cubes
2 medium tomatoes, chopped
1 teaspoon dried basil
1/4 cup vegetable broth
2 medium zucchini, sliced lengthwise into ribbons (I used a serrated vegetable peeler) or cubed

salt and freshly ground pepper to taste

Cook gnocchi according to package directions. Drain immediately and set aside.

Lightly spray a large non-stick skillet with olive oil.  Add the garlic, and mushrooms, and saut√© over medium-high heat until mushrooms soften. Add the tomatoes and basil and cook for about 2 minutes. Add the broth and zucchini and cook until it is just tender (ribbons will be done in just a couple of minutes while cubes take longer). Add the gnocchi and salt and pepper to taste.

Tim's way:
1/2 cup sweet onion cut into thin strips
1/2 cup bell pepper cut into thin strips
1 cup spaghetti sauce
Saute the onions until translucent and yummy.  Add the bell peppers with the mushrooms.  I'd warm the spaghetti sauce separately and add it at the end.  Enjoy!


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