In the Kitchen with Arts & Culture
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A&C editor shares a recipe for red pepper, cherry tomato and mushroom gnocchi
When I moved back to Hamilton earlier this year, I was really looking forward to cooking for myself again. This gnocchi recipe is one of my favourite things to make, because it’s full of vegetables, comes together quickly and also often makes more than enough leftovers for a busy week. It’s also the perfect recipe for students who have come back from reading week and are now busy with assignment deadlines and midterms to study for.
Like store-bought gnocchi, the recipe is also versatile and it’s easy to make adjustments depending on what other ingredients you have on hand or how much time you have. For example, if I’m in a rush or when they’re not in season, I substitute some tomato sauce for cherry tomatoes, adding it after the red pepper and gnocchi. Or if you want to add some leafy greens, you can omit the cherry tomatoes and add some chopped baby spinach after the mushrooms.
As it is, provided you can find vegan gnocchi, the recipe is also vegan, though if you like you’re welcome to add cheese or some chicken to it as well to suit your tastes. My sister loves this recipe and she’ll often add heaps of Parmesan to her servings, though, to be fair, she does that with just about every food she can. Feel free to make as many substitutions as you wish and to make the recipe aligned with your tastes.
The Chef: Arts & Culture Editor, Nisha Gill
- One large red onion
- One package mushrooms
- One red pepper
- One package cherry tomatoes (or a jar of pasta sauce, if you’re in a rush)
- Two to three Tbsp of olive oil
- Three to four cloves of garlic (or three to four tsp of store-bought garlic paste, if you’re in a rush)
- Pinch each of salt and pepper
- One package (500g) store-bought gnocchi
Prep time: 15 minutes
Cook time: 20 minutes
Total time: 30 minutes
Yield: 3 - 4 servings
- Preheat the oven to 400 degrees Fahrenheit.
- Chop a large red onion, mushrooms and a red pepper. Set aside, each in a separate bowl.
- Put cherry tomatoes in a baking dish or on a pan, drizzle with one to two Tbsp olive oil, sprinkle three to four cloves of garlic and salt and pepper. Mix and spread evenly across the pan.
- Roast cherry tomatoes in the oven for 15 to 20 minutes, checking periodically because they might sizzle a bit.
- Meanwhile, cook store-bought gnocchi according to package directions.
- Then, heat one Tbsp of olive oil in a skillet over medium heat. When hot add red onion and cook for about four to five minutes. Add mushrooms, cooking for another two to three or until they've browned a bit. Add red pepper, tomatoes and gnocchi and cook for another four to six minutes.
- Serve warm and enjoy!
It’s important to take breaks from studying and engage in activities you enjoy and find fulfilling. For seasoned chefs as well as those looking to improve their culinary skills, this quick recipe is the perfect way to get busy in the kitchen in between studying and enjoy a great meal!
Please comment down below with your twists on the recipe or let us know what recipes you would like us to see featured next in our next issue of In the Kitchen with Arts & Culture.