Little Home Rituals

Tag: 15 minute dinner

  • I’m Tired Dinner: Creamy Pesto Gnocchi (One Pan, 15 Minutes)

    I’m Tired Dinner: Creamy Pesto Gnocchi (One Pan, 15 Minutes)

    Some nights you don’t want to cook—you just want dinner to happen.
    This creamy pesto gnocchi is my go-to “I’m tired” meal: one pan, minimal chopping, cozy and filling, and it still feels a little special.

    It’s also incredibly flexible: add a handful of spinach, toss in frozen peas, or top it with a fried egg or leftover chicken.

    Creamy Pesto Gnocchi (One Pan, 15 Minutes)

    Time: 15 minutes
    Servings: 2–3
    You’ll need: 1 large skillet + spoon

    Ingredients

    • 1 tbsp butter (or olive oil)
    • 2–3 cloves garlic, minced (or 1 tsp garlic powder)
    • 16 oz (450 g) shelf-stable potato gnocchi
    • 1/2 cup (120 ml) broth (chicken or veggie)
    • 1/3 cup (80 ml) cream or half-and-half (or coconut milk for dairy-free-ish)
    • 3–4 tbsp pesto (store-bought is perfect)
    • 2 packed cups baby spinach (optional but recommended)
    • 1/4 cup grated Parmesan (optional)
    • Salt + black pepper
    • Optional toppings: chili flakes, lemon zest, toasted pine nuts, a fried egg

    Instructions

    1. Sauté the garlic.
      Heat butter in a large skillet over medium heat. Add garlic and cook 30 seconds (just until fragrant).
    2. Cook the gnocchi.
      Add gnocchi and stir to coat. Pour in broth, cover (or partially cover) and cook 3–4 minutes, stirring once, until the gnocchi is tender.
    3. Make it creamy.
      Lower heat to medium-low. Add cream and pesto. Stir gently until glossy and warmed through (about 1–2 minutes).
    4. Wilt the greens.
      Add spinach and stir until it collapses (30–60 seconds). If using Parmesan, stir it in now.
    5. Taste + finish.
      Add black pepper and salt as needed. Serve immediately with chili flakes or lemon zest if you want a little lift.

    Tired-dinner shortcuts (zero shame)

    • No fresh garlic? Use garlic powder.
    • No spinach? Frozen peas or a handful of arugula works.
    • Want protein? Add a drained can of white beans, leftover chicken, or top with a fried egg.
    • Need it lighter? Use milk + a spoon of cream cheese (or skip dairy and go coconut milk + extra pesto).

    Storage & reheating

    This is best fresh, but leftovers keep 2–3 days in the fridge. Reheat gently with a splash of water or milk to loosen the sauce.

    FAQ

    Can I use frozen gnocchi?
    Yes—add 1–2 extra minutes cook time.

    Can I make it dairy-free?
    Use olive oil instead of butter + coconut milk (or an unsweetened plant cream). Skip Parmesan.

    What pesto works best?
    Basil pesto is classic, but kale pesto or sun-dried tomato pesto is also amazing.

    Thanks for being here. If this one felt doable today, these earlier “I’m Tired Dinner” posts might help too:

    Creamy Tomato Butter Beans
    Lemon Garlic Chicken & Orzo
    Creamy Garlic Chickpeas on Toast

  • I’m Tired Dinner: Creamy Tomato Butter Beans (One Pan)

    I’m Tired Dinner: Creamy Tomato Butter Beans (One Pan)

    A tiny note before we cook

    This post is part of my I’m Tired Dinner series: low-effort, comforting meals for the days when you want something warm and satisfying—without a lot of steps.

    Some nights you don’t need a “recipe,” you need a small win. This is that: one pan, pantry staples, and a cozy bowl you can eat with toast.

    Why you’ll love this one

    • One pan, minimal dishes
    • Pantry-friendly (beans + tomato)
    • Cozy and creamy without heavy effort
    • Easy to adapt with whatever you have

    Ingredients (serves 2)

    • 1 tbsp olive oil
    • 3–4 cloves garlic, minced (or 1 tsp garlic powder in a pinch)
    • 1/2 tsp dried oregano (or Italian seasoning)
    • Pinch chili flakes (optional)
    • 1 can butter beans / lima beans, drained and rinsed (about 400 g / 14 oz)
    • 1/2 cup (120 ml) tomato passata or crushed tomatoes
    • 2–4 tbsp water or broth (as needed)
    • 2 big handfuls baby spinach (or chopped kale)
    • Salt + black pepper
    • 1–2 tsp lemon juice or a tiny splash of vinegar (optional but lovely)

    To serve (choose your cozy):

    • Toast, garlic bread, or warm pita
    • A sprinkle of parmesan (optional)
    • A drizzle of olive oil (optional)

    15-minute method (one pan)

    1. Warm the oil in a pan over medium heat. Add garlic, oregano, and chili flakes. Stir for 30–60 seconds (don’t let garlic brown too much).
    2. Add tomatoes and a pinch of salt + pepper. Let it simmer 2 minutes.
    3. Add butter beans plus 2 tbsp water/broth. Stir and simmer 5 minutes.
    4. Make it creamy: lightly mash a small portion of the beans with the back of your spoon (this thickens the sauce fast). Add a splash more water if needed.
    5. Add spinach and stir until wilted (1–2 minutes). Taste and adjust salt/pepper.
    6. Finish with lemon juice (or vinegar) if using. Serve immediately with toast.

    Variations (use what you have)

    • More protein: stir in a handful of shredded chicken, or crack an egg in and cover until set.
    • More veg: mushrooms, zucchini, or frozen peas work great.
    • More cozy: add a spoon of cream/Greek yogurt at the end (off heat).
    • No butter beans? Use cannellini, chickpeas, or any white bean.

    Leftovers

    Keeps in the fridge 2–3 days. Reheat with a splash of water to loosen the sauce. Perfect with toast the next day.

    A tiny ritual (Little Home Rituals moment)

    While it simmers, take one deep breath and unclench your shoulders. You’re feeding yourself. That counts.

    Series notes

    I’m Tired Dinner is a collection of small, comforting meals for real life—when energy is low and warmth matters.

    Previous post in the series:

    Creamy Garlic Chickpeas & Toast