Dairy-Free Spicy Garden Medley Gnocchi

Dairy-Free Spicy Garden Medley Gnocchi is our favorite mid-week meal in the Wolfe house. It’s easy to make and packed full of healthy fruits and vegetables. (Julia always has to remind me that a pepper is a fruit.)

I suppose you could call this our “everything and the kitchen sink” dish. Take all of the vegetables in the house and cut them up, boil some store bought gnocchi and…

Voila!

A delicious and nutritious meal!

It’s the best during the garden harvest months here at Wolfe Acres. We take everything we and our friends grow, and throw it in. You really can’t go wrong with a medley gnocchi. This recipe is devoted to our favorite combination.

We hope you enjoy this dish as much as we do!

Ingredients

We’re all about quick and easy meals. This one has just a few ingredients, but you could easily toss in more!

Gnocchi. We use DeLallo Potato Gnocchi. The words on the box say it is a “light and airy with a savory flavor, bringing the rich tradition of Northern Italy to every bite.” We’d say that stacks up.

Peppers. Grab your favorite peppers. We use jalapenos and a mixture of red, green and orange bell peppers.

Mushrooms. White mushrooms work best. But if you’re feeling adventurous, go for it. We like adventure.

Sauce. Any red sauce will do, but for this dish we’re going for heat. Grab an Arrabbiata sauce. Our favorite is Rao’s Arrabbiata Sauce.

Onion. A white, yellow or sweet onion all work. We just wouldn’t recommend a red onion, as it’s a little too bitter for what we’re going for with this meal.

Olive Oil. Extra Virgin Olive Oil EVOO all the way.

How to Make Dairy-Free Spicy Garden Medley Gnocchi

Step 1: Wash and chop your vegetables. I finely dice the peppers and onions to be roughly uniform sizes. That said, this isn’t precious work, go nuts.

Note: Be careful when cutting jalapenos, if you’re too harsh with your knife motions, you could get an unwanted spicy spray to the face. Trust me, it’s not pleasant.

Step 2: Set a large frying pan on the stove, set to medium high heat and drizzle in olive oil. Once the pan comes up to temperature, add in your mushrooms, cook for about 5 minutes then add in your chopped peppers and onions. Cook for 8-10 minutes.

Step 3: While you’re cooking your garden medley, fill a large pot with water and set to high on the stovetop. Once the water comes to a boil. Add in your gnocchi. Once your gnocchi start to float (usually takes about 1-2 minutes), remove from heat and drain your gnocchi and set aside.

Step 4: Once your mushrooms, peppers and onions are cooked, set to medium-low heat and add in your sauce. Cook for about 1-2 minutes and then add in your gnocchi. Cook for another 1-2 minutes.

Step 5: Serve and enjoy.

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