Gnocchi with fresh vegetables

Ingredients

1 lb. homemade or store-bought gnocchi
4 tbsp. olive oil
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 white onion, diced
2 cloves garlic, thinly sliced
1/2 cup rough-chopped wild mushrooms
1/2 lb. cherry tomatoes, halved
3 cups wild arugula
1/4 cup chopped fresh herbs (such as parsley, thyme and rosemary)
3 tbsp. butter
Salt and pepper, to taste
Grated fresh Parmesan, to taste
Finely sliced and whole leaves fresh basil, to taste

Instructions

Preheat a large sauté pan over medium heat. Bring a large pot of salted water to boil and cook gnocchi according to package directions. Drain. Add 2 tbsp. of the olive oil to pan and toss in gnocchi. Sauté for 3 to 5 minutes or until golden brown, stirring occasionally. Remove from heat and set aside.

To the same pan over medium heat, add remaining 2 tbsp. olive oil with bell peppers, onion and garlic. Cook for 1 to 2 minutes, stirring occasionally, being careful not to burn garlic. Lower heat, add mushrooms and tomatoes and cook an additional 3 to 5 minutes or until liquid evaporates, stirring often. Stir in arugula, herbs, butter and cooked gnocchi. Cook and stir 1 minute or until arugula wilts. Season with salt and pepper.

Place in individual bowls and top with Parmesan and basil.

Serves 2

Photo: © 2025 Philip Fuentes