When you’re very short of time, this quick stir fry is a savior. My secret weapon? Shelf-stable gnocchi. Unlike the fresh variety, these pantry-safe gems don’t need boiling.
When you toss them straight into a pan, they get this incredible golden crust on the outside while staying pillowy-soft in the middle. It’s a total game-changer for the “I have nothing to eat” blues.
For a more nutritious variation, add some canned beans, another pantry staple. If you don’t use the whole can, put it in an air tight container and leave in the fridge for up to a week.
Ingredients
- 200g Gnocchi
- 1 Red bell pepper
- 2 spring onions
- 1 clove garlic
- 100g canned beans
- 2 tbsp olive oil
- Salt & pepper to taste
Prep
- Sizzle: Heat 2 tbsp of olive oil in a large skillet over medium-high heat. Add the gnocchi and cook for 4–5 minutes until golden and crisp.
- Sauté: Toss in your sliced bell pepper and spring onions. Stir-fry for another 2–3 minutes until the pepper softens.
- Flavor Pop: Add the minced garlic and your rinsed beans. Season with salt and pepper. Toss for 1 more minute until the garlic is fragrant but not burnt.
Tips
- The Bean Hack: If you don’t use the whole can, don’t leave them in the tin! Transfer the leftovers to an airtight container with a splash of their liquid; they’ll stay fresh in the fridge for up to a week. Throw them into salads or mash them onto toast tomorrow.
- Pantry Versatility: No peppers? This works beautifully with frozen peas, sun-dried tomatoes, or even a handful of spinach wilted in at the very last second.
- The “Out of Fridge” Pantry: Beyond gnocchi, keep things like red lentils, coconut milk, and jarred pesto on hand. They are the building blocks of a 15-minute gourmet meal.
- Pro-Tip: For an extra kick, add a pinch of red chili flakes or a squeeze of lemon juice right before serving to brighten up the earthy beans!
