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Gnocchi that are homemade are usually consumed the same day they are made. However, they can be cut into bite-sized dumplings, spread evenly on a baking sheet, frozen, then packaged in an air-tight bag and back into the freezer for later consumption. This method can allow the gnocchi to last two months in the freezer.
I prefer to use fresh gnocchi from the refrigerated section, but the shelf-stable kind will work too. Get the recipe. 3. Skillet Gnocchi Bake with Sausage and Kale. @lexmcfarlane.
Frozen sweet potatoes and collard greens keep the prep to a minimum, but if you have a little extra time on your hands, fresh veggies work just as well. Serve with crusty bread for dunking. View ...
(12-oz.) bag refrigerated or frozen gnocchi. 1 c. store-bought or homemade enchilada sauce. 1/2 c. chicken or vegetable broth. 4 oz. ... chopped fresh cilantro. 1. avocado, sliced. Directions.
To make this 20-minute vegan curry even faster, buy precut veggies from the salad bar at the grocery store. To make it a full, satisfying dinner, serve over cooked brown rice.
Traditional homemade Gnocchi (that's "NYOH-kee") are simple to make: just combine potatoes, flour, egg and salt. Or add pureed spinach or sun-dried tomatoes to the dough to turn it green or red.
Reserve 1 cup of the cooking water, then drain the gnocchi. Return the gnocchi to the pot along with the vegetables, lemon juice, butter, parmesan, pepper and 1⁄2 cup of the reserved cooking water.
It takes just 10 minutes to make, since it calls for frozen cauliflower gnocchi and store-bought pesto. If you’re like me and have homemade pesto stashed in your freezer, you can use that ...