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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 5 |
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I had a similar recipe at a local winery, I loved it so much I came home and invented it. This is pretty close. Everyone I have made it for liked it, a good meal or side dish. I found no extra spices were needed and the juice from the veggies made a good sauce. Ingredients:
2 (10 ounce) bags frozen gnocchi |
2 tablespoons butter |
2 tablespoons oil |
1 red pepper, sliced in strips |
1 green pepper, sliced in strips |
1 medium onion, chopped |
2 garlic cloves, minced |
3/4 cup sliced mushrooms |
1 small zucchini, sliced |
1 small eggplant, cubed |
3 cups of raw spinach |
1/2 cup parmesan cheese |
1/4 cup milk |
salt and pepper |
Directions:
1. Cook gnocchi according to package directions.
2. Put oil in a large pot and sauté onion and garlic on medium heat about 3 minutes, add peppers and sauté 5 minutes more.
3. Add remaining veggies, cover and turn to low heat for 10-15 minutes or until tender.
4. Add cooked gnocchi, milk, Parmesan and salt and pepper.
5. Serve sprinkled with a bit more Parmesan.
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