Gnocchi Recipe
Potato Gnocchi with bell peppers, tomatoes and zucchini is a healthy breakfast recipe.
Yield: 2 or 3
Calories: 485kcal
Materials
- 1 bowl Potato gnocchi
- 1 medium zucchini
- 1 red bell pepper
- 1 tomato cut in cube or 5 to 6 cherry tomatoes
- 1 tbsp crushed garlic
- 2 tbsp pasta sauce basil pesto sauce preferred
For seasoning
- ½ tsp oregano herb
- ½ tsp red chilli flakes
- ½ tsp black pepper powder
- Salt per taste
- Mozzarella cheese optional
- 1 tbsp Olive oil
Instructions
For making Gnocchi pesto:
- Place a saucepan on the medium flame and heat 2 glass of water along with tsp of salt and a tbsp of oil.
- When the water comes to boil, add gnocchi to the water and cook till it becomes tender.
- Till the gnocchi is getting cooked, place a frying pan on the other burner and add a tbsp of olive oil in the pan.
- Add chopped red bell peppers into the pan and saute for 2 mins.
- Add chopped zucchini (courgette) into the pan and stir it nicely and let it again cook for 2 to 3 minutes.
- Then add chopped tomatoes and give it a nice mix. Cherry tomatoes go well with this recipe. Since I was out of stock with cherry tomatoes I am using the normal ones.
- Now, strain the gnocchi and add it into frying pan along with other veggies and give it a nice mix. You can also add boiled water of gnocchi as it contains starch and gives a nice texture to the dish.
- Then, add crushed garlic cloves and pasta sauce, stir all the ingredients nicely for a few seconds.
- Gnocchi is completely cooked, turn off the flame and add the seasonings over it - black pepper powder, red chilli flakes and oregano herb.
- Mix all the ingredients nicely and garnish it with chopped green spring onions.