Broccolini, Peppers, Garlic, and Gnocchi

This is a different take on the Pumpkin Gnocchi from story two. After I boiled them, this time, I sauteed them in extra virgin olive oil, a little butter, and white wine, along with broccolini, peppers, and garlic. It was delicious, and the autumn colors fit the current fall season change.

Although I made this with homemade gnocchi, it would also work well with store-bought. The pumpkin Gnocchi recipe is on my blog.

Ingredients:

• Pumpkin Sage Gnocchi (cooked)
• 2 Bunches of Broccolini
• Sweet Peppers
• Garlic (4-10 cloves)
• 2 Tbsp Extra Virgin Olive Oil
• 1 Tbsp Butter
• 1/4 cup Dry White Wine
• Parmesan Cheese

1. Wash and trim the broccolini and peppers. I prefer to cut a few inches off the bottoms of the broccolini, as I find them quite woody. Here, I left the peppers whole and cut the stems off.
2. Peel the garlic. The amount you use will depend on its size and your taste.
3. In a saute pan over medium to high heat, add the extra virgin olive oil and then the garlic. Stir the garlic around to prevent burning. You can turn the heat down if needed.
4. Add the washed and trimmed peppers to the saute pan and cook for a few minutes until they start to wilt.
5. Add the boiled gnocchi and gently stir so as not to break them.
6. Then add the washed and trimmed broccolini and cook on medium to medium-high heat for a few minutes, stirring to coat it with the extra virgin olive oil while still being gentle with the gnocchi.
7. Add the butter and saute until melted. Then, I added the dry white wine, Sauvignon Blanc. At this point, you may need to turn the heat up. Continue to cook until the gnocchi, peppers, and broccolini are brown.
8. Serve with freshly grated parmesan cheese and cracked pepper.