Pantry Diaries: Bean and Veggie Gnocchi
Some days all you want is to eat and cooking becomes a means to an end. It may be because you've had a busy day at work or simply because you are more interested in the eating part than the cooking part (no shame!). It's these days when I end up grabbign whatever I find in the pantry and go from there. Yesterday's cobination was tasty which works out to your benefit because now there is another recipe for you to follow on those days you don't feel like thinking.
I found a bell pepper, onions, and beans. But, what to do about a sauce? My first answer was ketchup, but I ended up mixing crushed tomatoes with some oregano and broth instead after having used oregano on the veggies. That said, ketchup would do the job well. Especially if you have a tasty brand like Felix (no marketing, simply my favorite childhood brand from Austria). I also think this meal would go well with pesto instead of tomato sauce. Honestly, what doesn't go with pesto, right?
Serves: 2
Time: 15 minutes
Ingredients
- 500g Gnocchi
- 1 Bell Pepper
- 1 medium Red Onion
- 1 can (400g) Jumbo White Beans
- 1 clove of garlic or 1/2 teaspoon dried garlic
- 20ml water
- 30g Concentrated Tomato Paste
- 1 teaspoon of vegetable broth powder
- Oregano (dry)
- Salt and Pepper to taste
- Plant Oil
Instructions
1. Cut up bell pepper and onion in large chunks
2. Put some oil in a pan and frie the bell pepper and beans. Add the onion when you are almost done so it stays somewhat crunchy.
3. Season with garlic, vegetable broth powder, and oregano.
4. Mix tomato paste, vegetable broth powder, water, and some oregano.
5. Boil gnocchi according to the instructions on the package or make your own.
5. Mix it all together.
