Description
A quick and delicious one-pan dish featuring tender potato gnocchi sautéed with broccoli, cherry tomatoes, and aromatic onions and garlic, finished with a sprinkle of Parmesan cheese and fresh herbs for a wholesome, comforting meal.
Ingredients
Scale
Main Ingredients
- 1 pound (16 oz) package of potato gnocchi
- 2 tablespoons olive oil
- 1 medium onion, thinly sliced
- 3 cloves garlic, minced
- 2 cups broccoli florets
- 1 cup cherry tomatoes, halved
- 1/2 cup vegetable broth
- Salt and pepper, to taste
- 1/2 teaspoon red pepper flakes (optional)
- 1/4 cup grated Parmesan cheese
- Fresh basil or parsley, for garnish
Instructions
- Heat the oil: Heat the olive oil in a large non-stick skillet over medium heat, preparing the pan for cooking the aromatics and vegetables.
- Sauté the onion: Add the thinly sliced onion and cook, stirring occasionally, until translucent, about 4 minutes, to develop sweetness and soften.
- Add garlic: Stir in the minced garlic and cook for an additional 1 minute until fragrant, enhancing the flavor base.
- Cook broccoli: Add broccoli florets and sauté for 2-3 minutes until slightly tender and vibrantly green, starting to soften the vegetable.
- Add tomatoes and seasonings: Stir in halved cherry tomatoes, salt, pepper, and optional red pepper flakes for a mild heat, mixing well to combine flavors.
- Add gnocchi and broth: Add the potato gnocchi to the skillet followed by the vegetable broth; stir everything until well combined, ensuring even cooking.
- Steam the gnocchi: Cover the skillet with a lid and let the gnocchi cook and steam for 5 minutes so they cook through and broccoli becomes tender.
- Reduce liquid and brown gnocchi: Remove the lid, increase heat to medium-high, and cook uncovered until any remaining liquid evaporates and gnocchi turn golden brown, about 3-4 minutes.
- Finish with cheese: Sprinkle grated Parmesan cheese over the skillet and stir to mix the cheesy flavor throughout.
- Garnish and serve: Serve the dish hot, garnished with fresh basil or parsley for a fresh herbal finish.
Notes
- Red pepper flakes are optional and can be omitted for a milder dish.
- Use fresh Parmesan for best flavor, but pre-grated cheese can also be used.
- Vegetable broth adds moisture and flavor; substitute with water if necessary but adjust seasoning accordingly.
- For a vegan version, omit Parmesan or use a dairy-free cheese alternative.
- Ensure the skillet is non-stick to prevent gnocchi from sticking or burning.
