By the time you get this What to Make and Eat This Week newsletter next Sunday, it will be officially fall on the calendar. Now if only it would start feeling that way!
Even where I live in the northeast, it’s going to be around 80 degrees today. The only upside is that summer produce keeps on keeping on. The local farm market is still selling just-picked corn by the bushel. Tomatoes are still summer tomatoes. Leafy green are in abundance, and I can’t get enough of them.
Speaking of corn, I was just clued into a fantastic way to prepare corn on the cob that you get with the husks still on. Just stick the whole thing in the microwave, husks and all, for 3 minutes on High. And it’s perfectly done. Once cool enough to handle (or with oven mitts) peel away the husks and enjoy.
Please, Demeter, Goddess of Autumn, bring on those crisp, cold mornings. This week we’re going to make easy weeknight meals with late summer produce, and as a bonus, an apple dessert.
Easy Gnocchi with Greens and Beans
Corn and Potatoes with Parsley Pesto
Soba Noodles with Tofu, Tomatoes, and Basil
Peanut Soup with Broccoli and Apples
Bonus recipe: Vegan Apple Muffins
Easy Gnocchi with Greens and Beans
Gnocchi with greens and beans, enveloped in marinara sauce, is a hearty dinner dish that comes together quickly. Gnocchi, a cousin to pasta, are potato and semolina dumplings. They add a dose of pure comfort to this Italian-flavored recipe.
Where to find Gnocchi
There are a number of vegan brands of packaged or frozen gnocchi. Read package ingredients; occasionally, gnocchi contains eggs.
You’ll find gnocchi in frozen foods sections of supermarkets and specialty groceries.
Note that there’s also a pasta shape called gnocchi that’s made of semolina flour, just like other traditional pasta shapes. As an alternative, though, this dish wouldn’t be bad with regular pasta — just use less of it, perhaps 10 to 12 ounces. I think this particular recipe is extra-special using the frozen type of gnocchi.
Complete the meal: Add a platter of sliced yellow or orange bell pepper and cucumber, and you’ve got an easy and elegant dinner. Or, serve with a simple green salad.
This makes 4 to 6 servings. For more tips and the printable recipe card, go to the full post.
Ingredients
16-ounce bag frozen gnocchi (not gnocchi-shaped pasta)
1 tablespoon olive oil
2 to 3 cloves garlic, finely chopped
28-ounce jar marinara sauce, your favorite flavorful plant-based variety
15-ounce can white beans (cannellini), drained and rinsed
2 to 3 ounces baby spinach or arugula (or a combination), rinsed
1/2 cup pitted cured black olives, chopped or sliced
Salt and freshly ground pepper to taste
Readymade vegan Parmesan or Easiest Vegan Parmesan for topping, optional
Instructions
Cook the gnocchi according to package directions, then drain.
Meanwhile, heat the oil in a large skillet or stir-fry pan. Add the garlic and sauté over low heat for a minute or two, until golden.
Add the sauce and beans. Bring to a slow simmer, then add the spinach or arugula (in batches if need be). Cover and cook just until wilted down.
Add the olives and cooked gnocchi to the pan and stir everything together.
Season with salt and pepper (you may not need much salt, if any, so taste first). Serve at once, passing around vegan Parmesan for topping individual servings, if using.
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