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Hi friends!

How’s your week going? It’s been rainy and cozy here in Charlotte. I’m super excited to share a veggie gnocci recipe with ya’ll today, after some comments from last WIAW’s post!

Tuesday morning I decided to get crazy in the kitchen. And by crazy, I mean, not having my usual bowl of oatmeal with extra peanut butter. I’ve been wanting to start playing around with some waffles, because hellllo, breakfast is the most important and most delicious meal of the day.

We all know this. And I have this awesome waffle iron to figure out.  So, I made a choco-banana coconut waffle topped with extra cacao-nibs, which turned out deeeee-licious. Recipe to come!

The rest of the morning was spend creating education materials and responding to emails. Then I had a Picky Bar for a snack. These things are actually pretty tasty! I’m a fan of the sunflower seed bar, though they have a littttllle more sugar than I would prefer.

I patted myself on the back for doing a little bit of meal prep this week – a huge batch of hard boiled eggs, and a bunch of roasted veggies. Hence, lunch was a salad with avocado, parsnips, brussels and hard boiled eggs with balsamic vin dressing, and a sparkling water. Sidenote: I don’t know what I would do without sparkling water. Hoooked.

I also had a green apple (unpictured) and one of these cookies. I baked a batch of raspberry and peanut butter chocolate chip for our trip to Asheville last weekend but saved a few at home so I could have them on hand. They’re gone now!

After some strength training and hot yoga, I came home and had one of the most delicious tofu dinners I’ve ever had. I used this recipe from Cookie and Kate. The tofu came out to a perfect crisp (I dislike tofu that is too “chewy”), and the honey-sesame glaze was TO DIE FOR. I could eat this for dinner every night. I’m so excited to make it again!  Swoooooon.

Anndddd now let’s talk about GNOCCI.   I always forget about gnocci. It’s really cheap but I just never buy it. It’s a great way to switch pasta night up, and it’s much easier to eat. And heartier. These potato filled gems just make your mouth happy. Can we agree on that?

I set out to create a yummy, pasta with a variety of fresh veggies. Dinners are usually the best way for me to sneak in Ed’s veggies, and this worked pretty darn well. I also wanted some form of protein different from chicken sausage because we eat those pretty often. So, while at Trader Joe’s, I grabbed some pancetta thinking it would fit right into this creation, and that it did.

this Post!

The best part about this recipe is that you only need one pan. Or skillet. I recommend the skillet because it holds way more flavor than its counterparts! Yes, you have to cook the gnocci first, but as I learned, this only takes like 3 minutes. Then you can add it to all the other greatness, aka nutritious and colorful veggies. And cheese.

You will be left with a savory, cheesy skillet with so many amazing flavors and spices, topped with a cheesy, tomato-y sauce.

The secret here, as I discovered, is putting it in the oven for a hot minute after done cooking to let the cheese melt all over the top.

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Yield: 3 servings

Cheesy, One-Skillet Veggie Gnocci with Pancetta

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A savory, cheesy one-pan skillet full of veggies, protein and a cheesy, tomato sauce

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Ingredients

• 1 package gnocci
• 1 tbsp olive oil
• 1 medium zucchini
• 1 cup mushrooms
• 2 cups Broccoli
• 1 can of canned tomatoes
• 1 tsp basil
• ¼ tsp salt
• ½ tsp black pepper
• ½ tsp garlic powder
• 4 oz pancetta, I used Citterio
• 2 cups spinach
• ½ cup mozzarella cheese, I used Trader Joe’s blend of parmesan, romano and asiago

Instructions

1. Preheat oven to 350
2. Boil your gnocci for 2-3 minutes, or according to directions.
3. Add 1-2 tbsp of olive oil to skillet and combine gnocci with zucchini, mushrooms, broccoli, canned tomatoes and spices. Saute for 5-7 minutes over medium heat. Add in pancetta for final minute or two.
4. Once gnocci mixture is done and vegetables are cooked, cover the skillet with a layer of spinach and mozzarella cheese and pop in the oven for 2 minutes, or until cheese melts.

Nutrition Information:

Yield:

3

Serving Size:

1
Amount Per Serving: Calories: 559Total Fat: 36gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 72mgSodium: 828mgCarbohydrates: 38gFiber: 10gSugar: 7gProtein: 26g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Be prepared for some drool-worthy smells that will arise within your kitchen. Your kitchen will temporarily turn into an Italian restaurant full of goodness, which is allll good in this hood.

I snuck numerous taste tests throughout the course of this recipe and each one was just a little bit better as the spices and flavors synced. You’ll be lucky if you can make it till the end with enough left to eat.

I hope you enjoy this as much as I did!

Are you a gnocci fan? Favorite combo’s?

Favorite type of food? I like Italian, but I think my favorite food is Mediterranean (love falafels!) and Mexican food (tacos are tough to beat!)