Weeknight Eats: Potatoes Ain't the Only Thing They Grow
But it's the main thing we're talking about today, anyway
If you’re an Idahoan, you know that when you leave the state, you will get comments about taters.
“Do you just like, love potatoes?”
YES, okay? We do. Today I carved a potato to make a stamp. Tomorrow I’ll probably launch a Yukon Gold at my loud neighbor using a potato cannon.
That being said, when I’m too busy doing arts, crafts, or warfare to cook, I make this easy gnocchi dish. I use homemade sauce that I froze from the summer, but a decent store-bought tomato sauce works just as well.
I like Newman’s Own because it’s super affordable and simply made. When I’m balling out, it’s Rao’s all the way.
Easy Gnocchi with Beans and Broccoli
Makes 4 servings.
Ingredients
1 package pre-made gnocchi
3-4 c. broccoli florets
2 cans of white beans or garbanzos, drained and rinsed
2 c. tomato sauce
Olive oil, to drizzle
2 tsp red chili flakes
1 tbsp garlic powder
1 tbsp onion powder
OPTIONAL- Kalamata olives, for a little briney-ness
OPTIONAL- Parmesan
Process
Preheat the oven to 425. Line a baking sheet with parchment paper. Toss your broccoli and beans in olive oil and your spices. Roast for 20-25 minutes, until you get a bit of char on your broccoli.
Get your gnocchi cooking. Cook according to package directions, which typically direct you to bring water to a boil, and cook gnocchi for 3-4 minutes.
Drain, and add pasta sauce and roasted vegetables, and enjoy!
Top with shaved parmesan and olives if desired.
Swaps
Make it vegan?
Most store-bought gnocchi is vegan- just check the ingredients to make sure there are no eggs. Also no parmesan, do some nooch instead.
Bulk it up?
Some crispy tofu goes super well with this and adds some nice protein.
Make it GF?
Gluten-free gnocchi is a thing- it’s a bit more spendy but worth it.
Make it Low FODMAP?
Omit the white beans, especially if cooking from dry. Use canned butter beans and drain the liquid out and rinse. Omit the garlic and onion powder, and sub nutritional yeast for some flavor. Surprisingly, chives make the cut here. Some fresh chives would take this over the top. Make sure your tomato sauce is low FODMAP if using premade.
How do you pronounce gnocchi?
“ga-no-chee” ;)