Gnocchi with Broccoli and Seitan

When we were in Northern Virginia this weekend, we stopped at Trader Joe's and stocked up (which we usually do whenever we're in that neck o' the woods since we don't have a Trader Joe's here). We mainly do this because they're much less expensive than any of the natural food stores we have here. Anyway, we usually get a few packages of potato gnocchi there which makes for a fairly quick one-pot meal. I do this a little differently every time I make it, but here's what I did tonight; amounts are approximate.

In a cast iron skillet over medium-high heat, saute 1/2 of a medium onion, diced, 2 c. chopped broccoli, and 1 c. chopped seitan in 2 Tbs. olive oil. Cook until seitan is starting to get brown, then add 2 cloves minced garlic, a few coarsley chopped kalamata olives and sun-dried tomatoes, and 1 Tbs. capers. Cook for a few seconds more, then add gnocchi and mix well. Then add 1/3 c. red wine and a few Tbs. of tomato sauce. Mix well, scraping the bottom of the pan, then cover, reduce heat and cook for a few minutes more until the gnocchi are done. Season with salt & pepper to taste.

Adding some liquid to the pan then covering it for a few minutes allows the gnocchi to cook without having to boil them. And when you don't own a dishwasher every dish you can avoid mucking up helps.