Homemade gnocchi can be a lot of fun to make but it’s also time-consuming, so sometimes I like to just buy the prepackaged kind. It makes a quick and tasty addition to so many meals, like this skillet dinner that I like to make. You can pretty much throw in whatever veggies and meat that you have on hand, and it’s ready in no time, so it’s perfect for those busy weekday dinners. Of course, you can use homemade gnocchi for this as well if you have the time. I often freeze a portion of my homemade gnocchi, then I can just pull them out and boil them as you would with fresh or packaged gnocchi. Unfortunately, Cole is not a big fan of gnocchi (he doesn’t like perogies either so I guess it’s something to do with potatoes), but he just picks those out and eats everything else. Both my boys love chickpeas, which is great because they’re so good for you. They add protein and fibre to this dish. You can leave out the bacon if you want to make it meatless.
- 1 package (16 - 18 oz) of gnocchi
- 2 tbsp. butter
- 2 cloves garlic, crushed
- 4 strips turkey bacon, diced
- 1 tsp oregano
- 1 tsp basil
- 1 cup mushrooms, sliced
- 1 small head of broccoli crowns, chopped
- 1 can (19 oz) chickpeas, drained and rinsed
- Cook gnocchi in boiling water until they float to the top, then drain and set aside. In a large non-stick skillet, melt butter over medium heat. Saute garlic for 1 minute. Add gnocchi and bacon, and cook for 5 minutes until they begin to brown slightly. Add remaining ingredients, cover the skillet, and cook for another 15 minutes on medium-low heat, stirring occasionally.