Little Home Rituals

Tag: easy cooking

  • 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

  • The “I’m Tired” Dinner: Creamy Garlic Chickpeas & Toast

    The “I’m Tired” Dinner: Creamy Garlic Chickpeas & Toast

    Some days call for a full-on cooking project… and some days call for a warm bowl of “please feed me quickly”. This is the second kind of day.
    This creamy garlic butter chickpea skillet is my cozy, minimal-effort dinner for nights when the snow is doing its dramatic thing outside and I’m doing my dramatic thing inside (mostly staring into the fridge like it might offer emotional support).

    Creamy Garlic Butter Chickpeas (15 minutes, one pan)

    What you’ll love

    • Pantry-friendly (hello, canned chickpeas!)
    • Comforting and creamy without being fussy
    • Ready in about 15 minutes
    • Works with toast, rice, pasta, or just a spoon

    Ingredients (serves 2)

    • 2 cans chickpeas, drained and rinsed
    • 2 tbsp butter (or olive oil)
    • 3–4 cloves garlic, minced
    • 1 tsp paprika (smoked if you have it)
    • 1/2 tsp dried thyme or Italian seasoning
    • Salt + black pepper
    • 1/2 cup cream (or half-and-half / oat cream)
    • 1–2 big handfuls spinach (optional but nice)
    • Squeeze of lemon (optional but highly recommended)
    • To serve: toasted bread, rice, pasta, or couscous
    • Optional toppings: chili flakes, grated parmesan, chopped parsley

    How to make it

    1. Warm the butter in a skillet over medium heat.
    2. Add garlic and cook 30–60 seconds until it smells amazing (don’t let it brown—garlic gets bitter when it’s having a bad day).
    3. Stir in paprika + thyme, then add chickpeas. Cook 3–4 minutes, stirring, until they’re hot and lightly coated.
    4. Pour in the cream and simmer 3–5 minutes until it turns glossy and slightly thick.
    5. Add spinach (if using) and let it wilt.
    6. Season with salt/pepper, then finish with a lemon squeeze for brightness.
    7. Serve over toast/rice/pasta. Eat immediately while it’s cozy and perfect.

    Quick variations

    • Tomato version: add 1–2 tbsp tomato paste with the garlic + spices.
    • Spicy version: chili flakes or a spoon of harissa.
    • “Protein boost”: stir in shredded rotisserie chicken or a fried egg on top.
    • No cream? Use a splash of milk + 1 tbsp cream cheese or a spoon of plain yogurt off-heat.

    Storage

    Keeps in the fridge for 2–3 days. Reheat gently with a splash of water/milk to loosen the sauce.

    Closing:
    If you make this, tell me what you served it with—toast, rice, pasta, or straight-from-the-pan-with-a-fork (no judgment, only admiration).