Little Home Rituals

Tag: quick 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: Lemon Garlic Chicken & Orzo (One Pan)

    I’m Tired Dinner: Lemon Garlic Chicken & Orzo (One Pan)

    A tiny note before we cook

    This is part of my I’m Tired Dinner series: cozy, low-effort meals for the nights when you want something warm and satisfying—without a long list of steps.

    If you’re caring for others (or simply carrying a lot), dinner doesn’t need to be perfect. It just needs to be possible.

    Why you’ll love this one

    • One pan (less cleanup)
    • Comforting + bright (lemon + garlic, but still cozy)
    • Feels “real” without being complicated
    • Great for leftovers (it reheats beautifully)

    Ingredients (serves 2–3)

    • 2 chicken thighs (boneless/skinless) or 2 small chicken breasts
    • 1 tbsp olive oil
    • 3–4 cloves garlic, minced
    • 1 tsp dried oregano (or Italian seasoning)
    • 1/2 tsp salt + black pepper
    • Zest of 1 lemon + 2 tbsp lemon juice
    • 1 cup orzo
    • 2 1/2 cups chicken broth (or stock)
    • 1 cup baby spinach (optional but nice)
    • 2 tbsp grated parmesan (optional)
    • Optional: a handful of chopped parsley

    Easy swaps

    • No orzo? Use small pasta, couscous, or even rice (see notes).
    • No spinach? Frozen peas work great.

    Quick steps (no fuss)

    1. Season the chicken. Pat dry, then season with salt, pepper, oregano, lemon zest.
    2. Sear (2–3 minutes per side). In a large pan, heat olive oil. Sear chicken until lightly golden. Remove to a plate (it will finish cooking later).
    3. Garlic + orzo. Lower heat, add garlic for 20–30 seconds. Stir in orzo for 30 seconds so it gets lightly coated.
    4. Add broth + lemon. Pour in broth and lemon juice. Stir.
    5. Nest chicken back in. Place chicken on top. Cover and simmer 10–12 minutes, stirring orzo once or twice so it doesn’t stick.
    6. Finish. When orzo is tender and chicken is cooked through, stir in spinach until wilted. Add parmesan if using.
    7. Serve. Taste, add more lemon/pepper if you want, and call it dinner.

    “I’m tired” tips (these matter)

    • If the pan looks dry before the orzo is tender: add a splash of broth/water and keep going.
    • If using chicken breast: pull it a little earlier if it’s done, so it stays juicy.
    • This is a great “bowl dinner” with a little extra olive oil on top.

    Variations (same vibe, different day)

    • Creamy version: stir in 2 tbsp cream cheese or a splash of cream at the end.
    • Tomato version: add 1–2 tbsp tomato paste with the garlic, then continue.
    • Veggie boost: add chopped zucchini or mushrooms right after garlic.

    Series notes

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

    Previous posts in the series:

    Creamy Tomato Butter Beans (One Pan)
    Creamy Garlic Chickpeas & 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

  • 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).