Ingredients
Units
Scale
- 8oz white mushrooms
- 4 jalapenos
- 1 onion
- 1 bell pepper
- 1 tablespoon of olive oil
- 16 oz potato gnocchi
- 24 oz Arrabbiata Sauce
Instructions
- 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.
- Set a large frying pan on the stove, set to medium high heat and add in your 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.
- 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.
- 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.
- Serve and enjoy.
Notes
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.
- Prep Time: 10
- Cook Time: 20
Keywords: gnocchi, dairy-free spicy garden medley gnocchi