Gnocchi with peas and carrots is a dish made to use up canned peas and carrots that I received as a gift from the supermarket, and I absolutely had to find a way to use them.
Those dishes created quickly that leave us surprised and happy with the result!
On its own, gnocchi is a dish that everyone loves, maybe with vegetables not appreciated by all, but it could be a good compromise to get kids to eat them.
Do you love them with a sauce, fish-based, or vegetable-based?
While you decide how to dress them, I recommend trying my version and then let me know!!!
If you make this recipe, or others on my blog, feel free to send me a photo of your dish, I’d be happy to post it on my fb page in your name.
Approx. 317 Kcal per person
- Difficulty: Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients to Make Gnocchi with Peas and Carrots
- 10 oz potato gnocchi
- 1 cup steamed carrots and peas
- 1 tablespoon tomato sauce (generous)
- 1/2 teaspoon salt
- 1 tablespoon extra virgin olive oil
- 1 oz onions
Preparation of Gnocchi with Peas and Carrots
In a non-stick pan, add the oil, finely chopped or blended onion, and lightly sauté it, then add the steamed carrots and peas and mix, add water and bring to a boil.
The carrots and peas were the canned ones from the supermarket, but we can easily prepare them at home.
Meanwhile, boil salted water for the gnocchi.
Once the pan boils, add the tomato sauce and mix well, cooking for a few more minutes as needed, they should not remain too firm, but not completely mushy either.
Cook the gnocchi, usually in 2-3 minutes they are cooked, so, at most, one minute of cooking, then drain them and add them to the sauce, completing the cooking in the pan.
Serve hot, I didn’t add Parmesan, but it’s a personal choice, and enjoy your meal.
