Bite My Kitchen by Gordana

Gnocchi with Capsicum, Tomato & Broccolini

15 minutes

easy

4 servings

Pan-fried Gnocchi with Capsicum, Tomato & Broccolini. This deliciously simple veggie dish can be made in less than an hour, ready for you to enjoy moments after it is done. Do not fear, this recipe does not require you to make homemade gnocchi from scratch. Using store-brought gnocchi can also be delicious. Although, I am yet to put my skills to the test and make gnocchi, but that is for another time! This recipe is an uncomplicated way to enjoy pan-fried veggies and gnocchi in no time. 

pan-fried gnocchi

About this recipe

This is my first gnocchi recipe, and I am surprised that I have not made one sooner because it’s such an Italian classic. But I have been on a bit of an Italian cuisine kick lately. From gnocchi, to risotto, I just want all the Italian comforts. What I love about gnocchi is that it can be made in many ways. Change up the veggies, the spices, the sauces, and each time you get something entirely different and always delicious.

This recipe is inspired by the famous Italian gnocchi. Since I had some spare capsicum and tomatoes left over, I thought why not use them and create a delicious, comforting dish. This is the perfect dinner meal to pan-fry on the stove and let those aromas from the capsicums and tomatoes fill up the kitchen. So simple, yet so delicious. And we need more of that – simple meals because they can be amazing too!

Gnocchi with Capsicum, Tomato & Broccolini

Lets make it

You want to start off by cooking the broccolini in boiling water, with a pinch of salt, for 3 minutes. You will need to remove the broccolini from the boiling water and place it in a bowl with ice-water. To a cold frying pan (yes cold!) add the olive oil and garlic. Turn the stove on low heat and cook the garlic for two minutes. Not heating up the pan prior, prevents the garlic from burning.

Add the capsicums to the garlic and cook on low heat for 8 – 10 minutes, or until completely softened. The aroma of the capsicums is so good! Next, add the chopped cherry tomatoes and cook them on medium heat for a few minutes. Remove the capsicum, tomatoes, and garlic from the pan into a bowl and set aside. Add butter to the frying pan and cook the gnocchi for 5 minutes, stirring regularly, until golden brown. Add the capsicum and tomatoes mixture. Season with salt and pepper to taste and serve with the broccolini.

Gnocchi with Capsicum, Tomato & Broccolini

What kind of gnocchi to use?

For this recipe, use any store-brought, shelf-stable gnocchi which is usually found in the dry pasta aisle. If you know how to make your own homemade gnocchi from scratch, use them. However, you can also use the refrigerated gnocchi, usually found in the refrigerated part of the supermarket.

Even though I am yet to attempt making gnocchi from scratch, this is a pretty simple and straight forward recipe, but delicious none the less! I have made this recipe three times so far, love it! It is the perfect comfort dish, one that is best eaten on the same day.

A few recipe notes

Start the garlic and olive oil in a cold pan rather than a pre-heated one. This prevents the garlic from burning. As the pan heats up, the garlic will slowly cook.

When cooking the capsicum and tomatoes, be sure to stir regularly as the mixture should be soft and not burnt or caramelized.

Check the cooking instructions on the gnocchi package prior to cooking. Generally, gnocchi should be cooked in melted butter for 5 minutes.

Gnocchi

Looking for more?

If you are looking for more ideas, try one of the recipes below:

Zucchini & Feta Cheese Fritters

Serbian Cheese Uštipci

Serbian Grašak / Pea Stew

I hope that you enjoy this simple, delicious, pan-fried Gnocchi with Capsicum, Tomato & Broccolini recipe. If you do make this comforting dish, leave a comment, and let me know how it turns out for you. If you get a moment, please leave this recipe a rating or tag me over on Instagram.

Reviews

Ingredients:

Adjust Servings
300g broccolini
1/2tsp salt
2tbsp olive oil
3cloves garlic, thinly sliced
200g capsicum, chopped
1/2tsp salt
300g cherry tomatoes, chopped
20g butter
500g gnocchi
salt & pepper to taste

Directions

1.
Cooking the capsicum and tomatoes
Place broccolini into a pot of boiling water, season with 1/2 teaspoon of salt and cook on high heat for 3 minutes. Remove the broccolini from the boiling pot and place it into a separate bowl with ice-cold water. This prevents it from cooking further and keeps its vibrant colour.
Place the olive oil and sliced garlic in a cold pan. Turn the heat on low and gently cook the garlic for two minutes. Next, add the chopped capsicum, season with 1/2 tsp salt and cook for 8-10 minutes, or until the capsicum has softened. Then, add the chopped cherry tomatoes and cook for a further few minutes, just until they begin to soften. Remove the capsicums and tomato mix from the pan into a bowl and set aside.
Mark as complete
2.
The gnocchi
To the frying pan, add the butter and let it melt. Then add the gnocchi, fry for 5 minutes, turning them often. Add the capsicums and tomato mixture, season with salt and pepper to taste. Add the broccolini and stir into the dish, cooking for a further 2 minutes, just until the broccolini has warmed up.
Serve warm.
Mark as complete
Notes
Start the garlic and olive oil in a cold pan rather than a pre-heated one. This prevents the garlic from burning. As your pan starts to heat up, the garlic will slowly cook.
Stir the capsicum and tomatoes regularly to prevent them from burning.
Check the cooking instructions on the gnocchi package prior to cooking. Most packaged gnocchi are ready in minutes over the stove top.

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