A Gnocchi-Inspired Christmas Menu

The Menu

I scored two bags of Aldi's Christmas Gnocchi earlier this month and decided to base our Christmas dinner menu around it. 

We went with a brown butter & sage sauce for the gnocchi accompanied by a kale/cranberry salad, air fryer broccoli, and oven-roasted mushrooms. Dessert was apple pie à la mode.

Recipe-by-Recipe Breakdown

Gnocchi

The gnocchi were awesome! Would definitely do that again (and fortunately, we have a second bag to experiment with). The shapes are super cute and hold up well even after boiling and sautéing. The gnocchi themselves are also very tasty and have a great texture.

Brown Butter & Sage Gnocchi

The brown butter & sage recipe called for a LOT of red pepper flakes. We used about half. Ultimately, my husband thought the spice level was just right, my 15yo son thought it could have been spicier, and I could have taken it down a notch. For the next batch, I'll probably try a different type of sauce, maybe something tomato-based to kick up the red on the plate.

Cranberry Kale Salad with Roasted Pecans and Feta

This is a lovely salad. We took a couple of shortcuts by buying pre-chopped kale and pecans. The cinnamon gives the dressing a very interesting flavor that contrasts well with the tangy feta, and the combination of crunchy and soft bits is perfect. The 15yo is not a huge fan of kale but still liked the dressing and feta.

Air Fryer Broccoli

The air fryer makes this recipe super easy, quick, and delicious! We took a shortcut with this one, too, by buying a bag of pre-chopped broccoli florets. Still, some of the larger stem pieces were still quite crunchy after air frying, so if I make this again, I will take time to be sure that everything is small florets. The flavors and textures were just right!

Garlicky Roasted Mushrooms

This recipe was definitely the hit of the meal! Even though the 15yo is not a big fan of mushrooms, he loved these. The flavors are amazing, and it was very easy to prepare. 

Apple Pie à la Mode

Aldi came through for us on the apple pie, too, with their Baker's Corner Apple Pie Filling. We also got a frozen pie crust, though we dressed it up a little and made a lattice top. Be sure to read the ingredients to verify that they are vegetarian; the first crust we got had lard in it. 

Although the can for the filling seemed to indicate that one can would work for a 9-inch pie, we found that we needed two. Adding a little vanilla ice cream on the side made for a perfect conclusion to the meal!

The Verdict 

It was a great meal! It was tasty, a nice change of pace from the traditional holiday fare, and it looked very festive with lots of green, white, and touches of red.

Easy Vegetarian Stroganoff

A quick and comforting family favorite
Lacto-ovo

This is a delicious and satisfying family meal which is ready in under 30 minutes.

2 tablespoons vegetable oil
1 can Vegetable Steaks, cut into bite-size chunks*
1 can healthy-style cream of mushroom soup (undiluted)
1/2 cup water
1 envelope dried onion soup mix
1/2 cup light sour cream
1/2 package whole wheat egg noodles

In a large, non-stick frying pan, stir-fry vegetable steaks in oil over medium-high heat until slightly browned and crispy. Add mushroom soup, water, and onion soup mix. Cover and reduce to low heat; simmer for 20 minutes. Meanwhile, cook egg noodles according to package directions, then drain. After 20 minutes, stir in sour cream and remove stroganoff from heat. Serve over cooked egg noodles.

*Or, use your favorite gluten product. Might also work well with mushrooms (such a portabella), though I haven't tried it that way.

Desperation Dinner: Pasta and Sauce

Vegan and lacto-ovo options

The Basics:
Boil water. Throw in spaghetti. Warm your favorite sauce in microwave. Eat.

Pasta Variations:
Super-quick: angel-hair pasta
Healthy: whole wheat spaghetti
Less messy to eat: rotini or penne

Topping Variations:
Off-beat: diced tomatoes with basil, garlic, and oregano
Healthy: chunky garden-style pasta sauce with vegetables
Quasi-gourmet: pesto (bottled) and shredded parmesan
Note: Do NOT heat the pesto in the microwave - just mix a spoonful into the warm pasta

Be sure to make LOTS of pasta. It refrigerates well for 5-7 days, providing you with even more, even easier desperation dinners in the future!

Easy Greek Pasta with Spinach and Tomatoes

Quick, nutritious, and yummy!
Lacto-ovo and vegan options

This recipe originally appeared in Cooking Light, circa 1997.

1 lb. uncooked penne, ziti, or other short, tubular pasta
2 cans diced tomatoes, with garlic, basil, and oregano, undrained
1 can cannellini (or other white) beans, rinsed and drained
1 (10 oz.) bag fresh, washed spinach
8 oz. feta cheese (optional - without it, this is a vegan dish)

Cook pasta in salted water according to package directions.

Meanwhile, bring diced tomatoes and beans to a boil in large, non-stick skillet. Reduce heat and simmer, covered, 20 minutes. After 20 minutes, tear or cut spinach and stir into tomato mixture. Stir just until wilted, then remove from heat.

Serve tomato mixture over pasta, optionally sprinkling feta cheese over each serving.

Extra-healthy Tip: Use whole-wheat pasta to add even more fiber and cut the refined carbs.