Doing a little something different today as we dealt with severe weather last night. We had three tornado warnings in two hours… Not conducive to blogging. Or anything.
I don’t post a lot of recipes, but this is one of our favorites and I have to share! Jason is a meat and potatoes kind of guy, but I wouldn’t bat an eye if I never ate meat again (except bacon. Obviously). I came across this recipe somewhere… I believe mine deviates from the original a bit. It’s a great compromise for us and Jason requests it regularly! It’s simple and relatively quick for a delicious weeknight meal!
Gnocchi with Roasted Vegetables
1/3 cup olive oil
1/4 cup honey
garlic salt (to taste) or 3 cloves of garlic, minced
2/3 cup chopped pistachios (make sure you pull them out of the shell!)
1 bag frozen brussels sprouts (around 8 ounces)
1 head broccoli (frozen works, too)
1 head cauliflower (frozen works, too)
1 package of gnocchi (16 ounce)
Preheat oven to 425 degrees. Chop all the veggies into bite-sized pieces (I thaw a bag of brussels sprouts and cut them in half) and place on greased cookie sheet (place the brussels sprouts on cookie sheet cut-side down). Combine honey and olive oil in measuring cup, pour over vegetable mixture and sprinkle with garlic salt. Bake for 25-30 minutes. I prefer my vegetables caramelized and cook them longer. Use your judgement.
Prepare your gnocchi while the vegetables roast. Follow cooking directions on the back of the gnocchi package and drain when complete. Add a tablespoon of olive oil to a skillet, toss in gnocchi, and cook over medium heat for one minute. If you wish, add garlic to the gnocchi to taste and add more oil if gnocchi sticks. After one minute, add the chopped pistachios and cook for two minutes. Once the vegetables are roasted to your liking, mix everything together and serve. I like to add a sprinkle of Parmesan cheese, but it’s not necessary.
This meal could easily serve four: it’s incredibly filling and we always have leftovers.
What’s your favorite meatless recipe?