one skillet tuscan gnocchi
Who’s got time for hours of slaving over a stove on a Tuesday evening? No one. Not even me, damn it.
As you (hopefully) read this, I’ll be up north a few hours in Boston chucking tea in the harbor. We’ve a packed week here, starting with a trek to Rhode Island tomorrow for all the wedding festivities. We don’t really have a set agenda for this trip aside from the time slots dedicated to the welcome dinner/ceremony/yacht cruise. We’re kinda winging it, to be honest, but I’m largely okay with that. It’s often hard to plan each day because moods, weather, and desires change.
Sounds a bit weird coming from me, the queen of routine. I don’t thrive on spontaneity, I like plans, I like expecting a schedule and sticking to it. If there’s one flaw I have as a human being, it’s that I’m a stickler for an agenda, and sometimes that interferes with moments that could wind up being quite fun.
Something to work on, indeed.
Certainly, I don’t want any of you to need an abrupt stop at a fast food joint for dinner on a busy night, so here we have a One Skillet Tuscan Gnocchi to nourish your workday. Anything Tuscan is the shit, mostly because sundried tomatoes are a gift from the garden gods, and what’s best here is the minimal ingredient list involved. Plump gnocchi swims in a creamy, winey, succulent parmesan-dusted sauce flavored with a ton of hearty seasonal herbs.
You’ll want this in your “shit I don’t have a dinner plan” arsenal.
A Trip to Tuscany
Honestly, that might be my only header here, because the steps are few and the yield is much.
First of all, you’ll want to buy the sundried tomatoes packed in oil, not the dried type. I usually get a jar already julienne-sliced to save time. Drain out the oil into a small bowl and keep it handy. With this is where you start.
Heat a couple tablespoons of the oil in a skillet and saute some shallots. Then, stir in garlic, sage, thyme, oregano, and the sundried tomatoes you reserved.
Next, my favorite part: wine. Cook with what you like to drink. Bonus if you pour yourself a glass and start singing that It’s Amore song in every pizza commercial ever. If you’re not a winey guy, use vegetable broth instead. No problem. Cook that shit down until its reduced by about half.
Everything is Gno-kay
Pour in some vegetable broth next and bring to a simmer. Gnocchi cooks quickly, so once that liquid’s going, drop in the potato puffs and cook until they soften.
The grand finale? Some torn Tuscan kale, coconut milk, parmesan, and a touch of lemon juice. Stir the kale around until it wilts down, only a few minutes needed for this. Take the pan off the heat and stir in some fresh basil.
See how easy that was? No kicking the stove and screaming at your oven mitts. I’ll probably say this a dozen times before the end of fall, but that Harvest Fig and Kale Crunch Salad would work beautifully alongside this dish. Two of my favorite recent recipes in one meal? Excellent, excellent.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
I’m not gno-kay. I need more gnocchi:
Pesto Gnocchi with Burst Tomatoes and Burrata
Miso Lemon Gnocchi with Whipped Ricotta
Pumpkin Gnocchi with Herby Brown Butter Mushrooms
one skillet tuscan gnocchi
Ingredients
- 1/2 cup oil-packed sundried tomatoes, drained (keep the oil!)
- 2 shallots, minced
- 4 cloves garlic, minced
- 1 tbsp fresh sage, chopped
- 1 tbsp fresh thyme, chopped
- 1 tbsp fresh oregano, chopped
- 3/4 cup white wine
- 2 1/2 cups vegetable broth (or water)
- 1 lb gnocchi
- 1 cup canned full-fat coconut milk, or whole milk
- 2 cups Tuscan kale, roughly torn
- 1/2 cup fresh parmesan, grated
- 2 tbsp lemon juice
- 1/4 cup fresh basil, chopped
Instructions
- Heat 2 tablespoons of the oil from the sundried tomatoes in a large skillet. Saute the shallot until soft, about 3-4 minutes, then stir in the garlic, sage, thyme, oregano, and the sundried tomatoes from the jar for another minute.
- Pour in the wine and bring to a simmer. Cook until the wine reduces by about half, 4-5 minutes.
- Add the vegetable broth and bring to a simmer. Drop in the gnocchi and cook according to package directions (usually no longer than 3-4 minutes). Stir in the coconut milk, kale, parmesan, and lemon juice until the kale wilts. Remove from heat and stir in the basil. Season with salt and pepper, to taste.
