Spicy Marinara Gnocchi

Name: Spicy Marinara Gnocchi
Cook time: 30 min
Total time: 30 min
Ingredients: 2 tablespoons olive oil; 1 tablespoon Calabrian chili; 1/2 cup diced onions; 1/2 cup diced peppers; 1/4 cup cream cheese; 1 teaspoon salt; 1/2 teaspoon black pepper; 1/2 bottle Trader Joe’s Marinara Sauce; 1 package Trader Joe’s Gnocchi; 2 quarts water; Grated Parmesan cheese; Chopped fresh parsley

Lunch/Dinner

Cook time: 30 minutes

Pillowy potato gnocchi tossed in a bold, spicy marinara sauce and finished with plenty of parmesan is what Pat the Spatula and Golden Hour call perfection! A delightful combination, comforting with a kick for those who like a little heat with their Italian classics! Pat the Spatula hopes you try this recipe and enjoy!

Author

Dharini Vish

Ingredients

Spicy Marinara

2 tablespoons olive oil
1 tablespoon Calabrian chili
1/2 cup diced onions
1/2 cup diced peppers
1/4 cup cream cheese
1 teaspoon salt
1/2 teaspoon black pepper
1/2 bottle Trader Joe’s Marinara Sauce

Gnocchi

1 package Trader Joe’s Gnocchi
2 quarts water

Garnish

Grated Parmesan cheese
Chopped fresh parsley

Directions

Bring 2 quarts of water to a boil. Add gnocchi and cook until they float to the top. Drain and set aside.
In a pan, heat olive oil over medium heat. Add onions and peppers and sauté until soft, about 5 minutes. Stir in the Calabrian chili and cook for another minute.
Pour in half the bottle of marinara sauce. Stir in cream cheese until fully melted and combined. Season with salt and pepper. Let simmer on low for 5 to 7 minutes.
Add the cooked gnocchi to the sauce and gently toss to coat. Cook together for 2 to 3 more minutes to let the flavors come together.
Serve hot, topped with a generous sprinkle of Parmesan cheese and chopped parsley.
Enjoy!

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Are wooden spatulas safe for nonstick pans?

Absolutely—Pat the Spatula is a nonstick pan’s BFF! Pat won’t scratch, scrape, or mess with that delicate coating. Pat's smooth beechwood finish is gentle on all your cookware, so stir, flip, and sauté away with confidence. Pat's got your pans (and your dinner) covered.

How do I clean my wooden spatula?

Hand-wash, dry, and oil—three simple steps:

Quick hand-wash Rinse the spatula under warm water, add a drop of mild dish soap, and scrub with a soft sponge or dishcloth. Skip abrasive scrubbers—they rough up the grain.

Towel-dry right away Wood soaks up water if it sits wet. Pat the spatula completely dry, then let it finish air-drying upright or on a rack (never flat on a damp counter).

Oil occasionally When the surface looks dull or feels “thirsty,” rub in a thin coat of food-grade mineral oil or a beeswax-based board cream. Wipe off excess and let it cure overnight. This step seals the pores, helps repel stains, and keeps the wood from cracking.

What to avoid

Dishwashers & soaking: Prolonged heat and moisture can warp or split wood. Harsh detergents or bleach: They strip the natural oils and leave the wood brittle.
Resting on a hot pan’s rim: Direct, sustained heat can scorch or warp the handle.

Follow these basics and your wooden spatula will stay smooth, sanitary, and ready for years of sautéing.

Will it absorb flavors or smells?

Not Pat the Spatula's style! Pat's eco-friendly beechwood body has a tight grain that helps keep funky odors and flavors from sticking around. So go ahead—whip up garlicky pastas, spicy stir-fries, or sweet caramel. I’ll stay fresh and ready for whatever’s next. Just give me a good hand wash and let me dry out between adventures.

If you do notice a scent

1. Lemon-salt scrub – Cut a lemon, sprinkle coarse salt on the spatula, and rub. The mild acid + abrasion lifts any surface oils.

2. Rinse & dry – Wash with warm water, mild soap, towel-dry thoroughly, and stand it upright to finish air-drying.

3. Refresh with oil – When dry, wipe on a thin coat of food-grade mineral oil. This resets the odor barrier and keeps the wood from drying out. Do this occasionally (or after especially pungent dishes), and your spatula will stay smell-free for years of everyday cooking.

Can I use it for hot foods?

Oh, honey—heat is Pat the Spatula's happy place! Pat is crafted from eco-friendly beechwood, which means Pat can handle the heat without melting, warping, or getting all dramatic like plastic utensils. Stirring soups? Sautéing veggies? Pat's in. Just don’t leave Pat soaking in the sink—I’m tough, not invincible.

How long will a wooden spatula last?

With a little love, Pat thes Spatula will be your kitchen sidekick for years! Beechwood is strong and durable, so as long as you treat me right—think hand washes, no dishwashers, and the occasional oil massage—Pat the Spatula will probably stick around longer than most of your houseplants. (No shade.)