After the success of last week’s #MealPlanningMonday post which featured my recipe for sausage and pesto pasta bake, I thought I’d share another quick and easy recipe with you along with this week’s meals – fridge bottom gnocchi.
Before I share the recipe (if you can call it that), let’s go through the meal plan itself…
Monday – Fridge bottom gnocchi is my new favourite meal but I won’t go into too much detail here as you’ll read more below.
Tuesday – We haven’t had tuna pasta bake in so long so I thought I’d have a go at teaching Miss Frugal to make it tonight.
Wednesday – Chicken fajitas is another meal that I can get Miss Frugal involved in cooking. Now that she’s left school and has the Summer off, I thought I’d get her even more involved in cooking.
Thursday – Homemade corned beef pie is on the menu tonight as Master Frugal is on a pastry kick after making it at school last week with great success.
Friday – This is our new favourite snacky tea – bacon and halloumi wraps with a little bit of red onion are amazing and I guarantee you’ll love them once you try them!
Saturday – Obviously Saturday means that it’s Instant Pot Chicken and Rice night.
Sunday – Roast gammon dinner with Yorkshire puds and roasties.
Today’s recipe is inspired by the very lovely Katie Ellison after watching her ‘what we ate in a week‘ video on Youtube. Her gnocchi meal looked way better than mine and is made using Philadelphia but I adapted it to use up some random bits and bobs we had in the fridge.
How to make Fridge Bottom Gnocchi
These ingredients in my version are quite vague as I was literally just using up the last little bits of various things in the fridge before I went shopping the next morning. You can add whatever you fancy or pop over and watch Katie’s video for some more precise ingredients. 😉
1 pack gnocchi (I just use the pack you get in the Tesco fresh pasta section)
1/2 tub ricotta
A handful of cherry tomatoes
A couple of handfuls of spinach
1 chopped red onion
1 clove of garlic
Sliced mushrooms
I also added a handful of cooked broccoli in at the last minute as it was leftover from serving the kids meals up.
- Before you start, bring a large pan of salted water to the boil ready for the gnocchi so it’s ready to go when your other ingredients are almost ready. The gnocchi literally takes two minutes to cook so it’s very last minute.
- Heat up a tablespoon of olive oil (or Frylight if you prefer) in a frying pan or wok and gently fry the garlic, onions, and mushrooms for a couple of minutes and then add in the cherry tomatoes
- At this point, add the gnocchi into the boiling water and cook for two minutes.
- Just before the gnocchi is done, spoon a couple of spoonfuls of the pasta cooking water into your veggies pan and add in the ricotta. The cooking water loosens up the ricotta a bit and makes it saucier if that makes sense.
- Spoon the gnocchi into the veggies pan and give it all a good mix together over the heat for about 30 seconds or so.
It doesn’t look like the most appetising meal ever but honestly, it tastes amazing and is possibly my new favourite way of using up random bits from the fridge.
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