For many years, we had no idea what to do with gnocchi. These little nuggets of potato-based pasta are usually served with butter and/or cheese. However, there is far more to gnocchi than we ever suspected, and this vegan, gluten-free meal showcases its versatility. Our recipe features an exciting fusion of Mexican and Italian cuisine. The result is a hearty and satisfying entree, perfect for a cold winter evening. It’s inexpensive and easy to prepare. Try it, we think you’ll agree.
1 large (16 ounce) package of gluten-free gnocchi (check labels, make sure there are no eggs or added wheat flour)
½ thinly sliced red pepper
½ thinly sliced green pepper
½ red onion, cut into strips
1 can black beans, drained and rinsed
2 teaspoons ground cumin
2 teaspoons paprika
1 teaspoon granulated garlic
1 teaspoon salt
½ teaspoon ground pepper
1 large avocado, mashed
1 Roma tomato, diced
2 tablespoons chopped onion
2 tablespoons chopped cilantro
1 clove garlic, minced
Juice of one lime
Salt to taste
Your favorite, gluten-free tortillas
Heat olive oil in a large skillet (we recommend cast iron) and fry gnocchi lightly for 5-10 minutes. Remove gnocchi from pan and set aside. Pour onions, red and green peppers, and a pinch or two of salt into the pan and fry until onions are translucent and peppers are almost cooked through. Add gnocchi, black beans, and spices to your mixture and cook on low heat for another 5-10 minutes. If you like your dish spicy, feel free to add more spices.
Meanwhile, prepare the salsa. Mash an avocado in medium-sized bowl and squeeze in the juice of one lime. Add chopped tomato and onion, minced garlic, cilantro, and salt. Stir thoroughly until mixture is thoroughly combined. The texture should be thick but creamy.
Ladle the gnocchi mixture onto a large plate and spoon a couple of dollops of salsa on top. Serve with tortillas (this dish is also perfect on its own, without tortillas). It will be colorful and tantalizing, and you’ll want to spend a while admiring its beauty. But don’t wait too long. Dig in and enjoy!
Serves 3-4 people. The portions can be adjusted, depending on the size of your party. This succulent meal pairs well with vegan red wine or gluten-free beer. For an additional kick, top with shredded vegan cheese and/or sour cream. Your guests will love this dish, and you’ll want to make it again and again.