I love to cook. Sometimes I feel like cooking vegetarian can be more challenging because it makes you be a little more creative than cooking some meat and serving it with a couple sides. This recipe was inspired by the good ole days when I served tables at a popular Italian restaurant chain throughout college. They had a chicken gnocchi that was really good so I modified it to be vegetarian. The flavor is AWESOME and it’s super easy to make. Try adding zucchini, summer squash and roma tomatoes for even more veggies!
White Wine and Vegetable Gnocchi
- 1 red bell pepper, cut in thin strips
- 1 green pepper, cut in thin strips
- 1/2 red onion, cut in large chunks
- 1 tbs minced garlic
- 1 tsp Italian seasoning
- 1/2 tsp red pepper flakes
- 1 tbs olive oil
- 3/4 cup vegetable broth
- 1 cup white wine
- 1 jar Alfredo sauce (or make your own)
- 1 package potato gnocchi
Add peppers, onions, garlic and seasoning to heated olive oil in large skillet. Cook 5-7 minutes on med/high until vegetable are starting to get tender. Add vegetable broth and white wine. Partially cover and simmer on low 20 minutes until liquid is reduced. If the liquid is reduced too fast add more wine, 1/4 cup at a time. Add jar (or homemade) Alfredo or cream sauce and continue simmering on low white you prepare the gnocchi.
In medium saucepan bring salted water to a boil. Add gnocchi and cook until they float to the top. Drain and add to skillet with the sauce and veggies. Stir so everything is mixed in the large skillet. Top with shredded mozzarella and Parmesan cheese. Cover until cheeses are melted. Serve right out of the pan.
Want to make it vegan? The Gnocchi I buy is vegan, so just substitute a red sauce/red wine and forego the cheese!