This is a great dish to make if you’re in a hurry, but want something that is savory and easy to make. I decided to make this for lunch today, because I had a lot of racing around to do, and no real time to devote to more complicated meals. Another great thing about this dish, is that it’s easy to make VEGAN. When I say it is quick, I’m not kidding. From start to finish, you can make this in just under 20 minutes!
So, what are we waiting for! Let’s get started!
1/2 cup butter or Earth Balance
2 tablespoons olive oil
1/2 cup sun-dried tomatoes
2 fresh garlic cloves, crushed
1 package fresh sage, stemmed and chopped fine (save 1 teaspoon for garnish)
2 sprinkles crushed red pepper
1/2 teaspoon course sea salt
1/4 teaspoon course ground black pepper, or to taste
Fresh grated parmesan cheese (omit for Vegan)
2 pounds gnocchi (for Vegan, purchase at health food stores), cooked according to package directions
HERE WE GO!
In a pot, boil salted water for the gnocchi. While the water is getting hot, grab an over-sized deep skillet and saute all of the remaining ingredients except the cheese in the butter or Earth Balance. Cook for 5 minutes, turn off the burner, add the cooked gnocchi and stir.
Place the gnocchi in a pasta bowl, and garnish with fresh sage and parmesan cheese.
Today, I complimented this with a light VEGAN tomato-basil salad. You take 3 ripe heirloom tomatoes, cut them up and put them in a bowl. Add 2 tablespoons chopped fresh basil, 2 cloves crushed fresh garlic, black pepper and salt to taste, 1 tablespoon balsamic vinegar and 2 tablespoons extra virgin olive oil. You can add fresh mozzarella balls if you like, but it’s not necessary. Mix it up and serve.
There you have it! A tasty lunch in under 20 minutes! Actually, this is great for dinner too. Serve with a nice white wine and perhaps some Italian green beans, and voila!
Brittany resides in beautiful Santa Barbara, California, and may be contacted for events, private parties, weddings, cooking classes, and craft and catering services via her website: