1/4cupvegan pesto(or a large handfull of chopped basil and 2 tbsp extra olive oil)
Instructions
Boil the gnocchi
Heat a large pot of salted water until it comes to a boil. (Enough water so that all of the gnocchi have room to expand and float to the top.)
In a large bowl, break apart the packaged uncooked gnocchi so that it is not stuck together then add it to the boiling water.
Boil the gnocchi for about 3 minutes until it floats to the top, then use a slotted spoon and scoop the cooked pillowy gnocchi out of the boiling water and place it into a skillet with 2 tablespoons of olive oil.
Fry the gnocchi
Fry the boiled gnocchi in a skillet for about 10-12 minutes until golden brown stirring frequently so it doesn't burn. Then place the gnocchi in a bowl while you saute your vegetables.
Saute the vegetables
Add another tablespoon of olive oil to the frying pan and saute the onions over medium-low heat for 3 minutes, then add the red bell pepper, sliced mushrooms, and minced garlic then saute for 3-4 more minutes until slightly tender.
Add 2 cups of sliced cherry tomatoes and 4 cups of baby spinach and cover for about 2-3 minutes to allow the spinach to wilt.
Add 1/4 cup of vegan pesto and stir well, then add the fried gnocchi back into the frying pan and mix well with the pesto and veggies.
Notes
Don't rinse the cooked gnocchi before frying, you want the starches on the gnocchi to help it to be crispy.
Only cook the gnocchi until it floats, you don't want to overcook it or it will be soggy.
You can omit the step of frying the gnocchi if you want to save time or calories and simply add the boiled gnocchi to the sauteed veggies and pesto.
Use any veggies that you have on hand or that you like.