Gnocchi with Slow-Sauteed Garlic, Broccoli, and Capers

Easy-peasy but flavorful meal. I used Trader Joe's whole wheat gnocchi, which are somehow really delicious, and fresh broccoli from the farmer's market. To make this a completely pantry-based meal, however, you could also use frozen broccoli or other veggies (I bet string beans would be great).

1 package store-bought gnocchi (of course, you could make your own if you're feeling adventurous!)
1 bunch broccoli, cut into small florets
4 large cloves garlic, sliced thinly
olive oil
capers (about 2 tablespoons)
red pepper flakes
salt and pepper to taste

Cook the gnocchi according to package directions, making sure not to overcook them. Drain and set aside.

Drizzle some olive oil into a wide saute pan. Add the garlic, then turn on the heat VERY low. Watch the oil and garlic carefully; you want it to sizzle only the tiniest bit. Saute it this way for about 5-10 minutes; if it shows any signs of browning during the process, quickly take it off the heat and let it cool for a few second before putting it back on. Cooking the garlic like this on very low heat gives it a sweet flavor, almost like roasting, but in much less time. When it starts to smell fragrant, toss in the capers, red pepper flakes, and broccoli. Saute for about 1-2 minutes so the broccoli can cook, then add the gnocchi for another minute or two. Add extra olive oil if needed, and salt and pepper to taste.

Lemon-Caper Veggie Saute

I’ve officially discovered a new favorite ingredient: capers! (Thanks to Martha, for randomly having them in her fridge when I came over with a bag full o'random veggies and no plan for how to cook them). They give this really simple combination of ingredients an extra little salty kick to make an easy, tasty pasta dish.

Olive oil
3-4 cloves garlic, sliced thinly
1 small onion
1 cup eggplant, cut into cubes
2 tomatoes, chopped
1 bunch of spinach
Juice from 1 lemon
About 1 tbs capers, or more to taste
Salt and pepper to taste
whole wheat pasta, cooked according to package directions

Heat a few tablespoons of olive oil in a pan; add the garlic and onion and sauté for several minutes over low heat, until they start to turn golden brown. Add the eggplant and sauté until soft, adding a little water or extra olive oil if needed. Add the capers towards the end, allowing them to cook with the eggplant for a few minutes. Toss in the tomatoes and spinach, and cook till the greens are wilted.. Add salt and pepper to taste. Turn off the heat, and squeeze the juice from the lemon over the whole thing.

Serve over whole wheat pasta. It would probably be fabulous with some fresh parmesan grated over the top :).