Olivieri Gnocchi’s are my go-to when I’m in the mood for a gourmet-ish meal but don’t have the budget or the motivation to make one. And this one hits all the right spots. For this recipe, I used the Potato Gnocchi ($4.99) which is cheaper but less tastier than the skillet ones ($5.49 for a lesser quantity) but still better than a pasta with a sauce. For those who don’t know, Gnocchis are a type of pasta made with potatoes and dough, and occasionally cheese. Ideally, this would taste best if homemade but that would require the skills and time and I don’t have. So, pre-made, store-brought gnocchi it is.
Gnocchi Aglio e Olio with Onions and Bell Peppers
1 pack Olivieri Potato Gnocchi
3-4 tbsp Olive oil
5 chopped garlic cloves
1 cup sliced white onions
1 cup sliced green peppers
A dash of Italian herbs and chilli flakes
Salt to taste
Balsamic to taste
- Boil the gnocchi according to the instructions on the box. I like to add a little oil and salt to the water while its boiling to add some flavour and to make sure the pasta doesn’t stick together. Drain and keep aside.
- Heat the oil on a pan on medium heat. After a minute, add the garlic. Saute for a bit till it browns but make sure it doesn’t burn.
- Add the onions and green peppers and saute till tender yet crunchy.
- Add the gnochhi and mix with the vegetables and oil. Let the gnocchi brown slightly on one side and then mix to cook the other side.
- Sprinkle dried Italian herbs, chilli flakes, salt and a few drops of balsamic. Mix well and cook for a couple of minutes. You can top with parmesan cheese if you’d like.
- Serve and enjoy!