A healthy vegetarian recipe for one pan gnocchi with sundried tomatoes, white beans, spinach and mushrooms! Ready in 30 minutes.
Aaaahhh! It’s October 1st! Is that crazy or what?!
October in my mind is crazy town…My brother’s wedding, Kai’s 2nd birthday, Ben’s-not-2nd- birthday (I’ll leave it at that 😉 ).
And October is thesis crunch time. Like it needs to start looking like a real thesis soon, not a random bunch of pieces here and there. (I apologize in advance for the thesis talk between now and December 14. I am stuck in my basement all day working on it, and I am going crazy…I’ve even progressed to the point of talking to myself!)
So basically I am going to need some easy recipes up my sleeve for October. And today I have one seriously easy recipe for us: one pan gnocchi!
Have you ever eaten pan-fried gnocchi? It is ALL SORTS of wonderful.
I first saw Nigella do it, and then had to try it for myself. Here’s the deal: packaged gnocchi, some olive oil, salt and pepper and a hot pan. Cook until golden. They get crispy on the outside and soft on the inside. So wonderful!
I took this idea and added a few ingredients to turn this one pan gnocchi into a full meal: white beans for some protein, spinach and mushrooms for some nutritional content, and sundried tomatoes to boost the flavor.
I made sure to dice those sundried tomatoes nice and fine, because (call me crazy) big chunks of sundried tomatoes are just a no for me. Sundried tomato flavor is SO strong, and we don’t want too much of a good thing 😉
In addition to the sundried tomatoes, I added a sprinkling of red pepper flakes for a touch of heat. 1/2 teaspoon is just enough for me, feel free to add more or less to taste!
And cheese. Of course. Can’t forget the Parmesan cheese. A nice shower of it just before serving.
Easy peasy, healthy, vegetarian, made with a bunch of pantry staples, and ready in 30 minutes. And only one pan.
October, bring it on. I am ready for you!
Watch the video below to see exactly how I prepped this one pan gnocchi with sun dried tomatoes and white beans. It’s so easy! You can find more of my recipe videos on my YouTube channel, or on Facebook.
More vegetarian skillet recipes for us:
- this 30 Minute Tuscan Chicken Skillet is full of wintery flavors
- and this Caprese Chicken Gnocchi Skillet is ridiculously easy
- or try out this Healthy Chicken Skillet with Cajun Potatoes & Veggies
One Pan Gnocchi With Sundried Tomatoes and White Beans
Ingredients
- 500 g/18 oz packaged gnocchi
- 1-2 tablespoons olive oil
- salt and pepper
- 1/4-1/2 teaspoon hot red pepper flakes
- 2 cups mushrooms sliced
- 1/3 cup sundried tomatoes diced
- 4 cups loosely packed spinach
- 540 mL/19 oz white beans drained and rinsed
- Parmesan cheese
Instructions
- Heat oil in a medium pan over medium heat.
- Add the gnocchi and separate them. Sprinkle with salt and pepper and red pepper flakes, and cook, stirring occasionally for 8-10 minutes, or until golden and slightly crispy.
- Remove from pan.
- Add the mushrooms, and cook for 3 or so minutes until soft (add additional olive oil if needed). Return the gnocchi to the pan and add the sundried tomatoes, spinach and white beans. Stir until spinach is wilted and everything is heated through.
- Add additional salt, pepper and red pepper flakes to taste.
- Serve with freshly grated Parmesan cheese.
Heidi
I made this camping and it was such an easy, delicious dinner! Pan frying the gnocchi takes them from ho-hum to fabulous; who knew?!! Looking forward to making this again…
Maggie
Just tried this tonight with my boyfriend! We added some fresh garlic, paprika, and dried oregano (just stuff we had in the cabinet) along with the gnocchi, which added some great flavor. Also, adding the gnocchi back in AFTER the spinach had wilted helped to maintain its texture!
Only concern is trying to figure out how to best reheat the leftovers… We put them in tupperware, and we intend to use this recipe as a to-go meal during the academic year. Any suggestions?
Denise Bustard
Hi Maggie! I’m so happy to hear you enjoyed the recipe! This one does not keep quite as well as others in terms of the gnocchi’s texture. It gets softer and looses it’s crispiness. With that being said, we still enjoyed the flavor when reheating in the microwave!
Anna P
Very dry and bland. Yuck.
Denise Bustard
Sorry to hear you didn’t enjoy 🙁
Theodore Daewon
This a a wonderful traditional recipe that everyone can enjoy, any day of the week!
Denise Bustard
So happy to hear you’ve enjoyed!
Izabela
I have made it several times over a few years and I think it’s time I sing praise when I’m waiting for the spinach to wilt (yes, I’m making it again right now!). This dish is fabulous, and the flavours make it feel like summer whatever time of the year, and it’s so easy to make. I usually make it half and half white beans and kidney beans for more colour and, when I feel fancy, I add artichoke antipasti as it goes so well with the sun dried tomatoes. For more texture I make mushrooms more chunky. Otherwise, everything in here is perfect! Thank you Denise! I rarely find such a great blog from which I use more than one recipe, but in your case – your dishes feature on my table a few times a month! All the best! x
Denise
Hi Izabela! I’m so so happy to hear that you’ve been making it for years! That really makes my heart happy. Thank you so much for taking the time to come back and leave a review <3
Deanna
Has anyone tried frozen gnocchi? I’m about to give
It a go
Denise
Hi Deanna! I’ve never seen frozen gnocchi in my store before. Let me know how it goes for you!
Christina Ward
Great recipe! Because we are oil free vegans, it is easy to make a few adjustments to meet any oil free vegans chosen path. Instead of olive oil use vegetable broth. Instead of parmesan cheese use nutritional yeast for a cheesy savory flavor. That’s it and it will be a great and easy addition to the repertoire of any oil free vegan!
Denise
Thank you so much for sharing your modifications, Christina! Glad you enjoyed!
Andi Yusfiyan
This recipe will definitely become one of my regulars.
Denise
I am so happy to hear this, Andi! Thank you so much for reporting back 🙂
DC
Made this last night and it was fantastic. Just made it for myself so I’ve got loads left over! The mix of textures is great and the sun-dried tomatoes provide just the flavour kick it needs to really sing, Pretty sure black olives would perform the same function. Next time I may try a dash of garlic too. Have you tried it as an accompaniment to grilled/oven baked whitefish? Just wondering if that’d work well?
It was so good, in fact, that I’m making it for some friends on the weekend.
Cheers!
Denise
Hi DC! I haven’t tried it with whitefish but I bet it would be good! So happy you enjoyed, thanks so much for coming back to leave a review!
Kelli
This was supposed to be a Thursday meal. You know the type. The one you toss together after everyone trudges in from soccer, swimming, long meetings, etc, just to sustain everyone without going the fast food route . But Thursday turned disastrous and this got pushed back to a Saturday meal where expectations are quite a bit higher. It blew us away. I can’t say I measured anything, so we’ll see if I can repeat it, but everyone loved it. We used cans of both butter beans and navy bean so I could get an extra serving out of it. I also waited to add the gnocchi back until after the spinach wilted, partly because i was nibbling on them, and partly because I wanted to maintain that wonderful texture.
Denise
I’m so happy to hear you enjoyed it, Kelli! Isn’t the texture so yummy? Thanks so much for leaving a review <3
Priya
Many thanks, this is a family regular for us now! Do you have any recommendations for reheating? There’s three of us, and roughly using the same recipe (not sure about cup measurements so slightly guessing; add a few peas) we get to the stated four portions. We normally microwave the spare portion the next day after refridgerating but it’s not the same – obviously the gnocchi loses the crispness, but it gets quite claggy and unpleasant to eat too. Considered using less gnocchi but since the packs are all 500g, and half pack seems too small, it seems a palaver. Thanks!
Denise
Hi Priya! Totally agree, this is one that is best served fresh. If you had access to an oven or toaster oven to reheat I bet it would be better. I would try 350 uncovered for 10 minutes or until warmed through.
Hayley
DID you cook/boil the gnocchi first before pan frying?
Denise
Hi Hayley! Nope, you just put the uncooked gnocchi right in the pan, crazy right?
Barbara Yannetta
I made this tonight and it was excellent! I added a piece of oven baked sausage and some garlic. I used oil packed sun dried tomatoes because that is what I had. This recipe will definitely become one of my regulars. The gnocchi cooked that way was great.
Denise
So happy you enjoyed, Barbara! Thanks so much for your review 🙂
MomOfOne
Tastes delicious! Made this with a vegan sausage substitute (Trader Joe) for mushrooms. Super yummy, however,quite dry! Any suggestions as to a sauce we could add to help provide some liquid?
Denise
This is not a saucy recipe. I would suggest looking for a different recipe if you’d like a sauce 🙂
Deb
Hi there! I made this with homemade gnocchi and I am raving over the texture that you get with the light browning. You’ve changed my gnocchi game forever! It had never occurred to me to serve gnocchi like this (i.e. not just a sauce) and it was very tasty.
Denise
Hi Deb! Isn’t this the best way to cook gnocchi? I don’t boil it ever anymore! Thanks so much for your comment 🙂
Stephanie DAmico
Can you use frozen spinach instead of fresh? I’d be buying a bag and only using it for this recipe so the rest would probably go to waste. 🙁
Denise
Hi Stephanie! I bet that would work well! Make sure to squeeze out extra liquids before adding.
April
Thank you. I made it tonight – delicious. I added a little garlic.
Denise
Glad you enjoyed, April! Thanks so much for taking the time to leave a review!
Linh
I dont think parmesan cheese is vegetarian, Am I wrong? What’s another vegetarian option I can use?
Melissa
Parmesan cheese is vegetarian but not vegan. It tastes great without any cheese, if you are looking for dairy free.
Helene
You could use nutritional yeast
Instead.
Denise
Hi Linh! I think you’re right, there is something about rennet being in parmesan and it not being actually vegetarian (I was shocked to read this!). You can swap with any cheese or just leave it out. I bet feta cheese would be good!
Kristina C
Hi. I have never cooked gnocchi before…My store has potato gnocchi. Says to boil it. Is it okay if I prepare it like your recipe states? Thanks for the help…
Denise
Hi Kristina! I have only tried with the shelf-stable gnocchi, not fresh, however I do know others have tried fresh. Either way, you don’t need to boil for this recipe. Hope you enjoy!
Kathleen
Denise,
Love this recipe! W’ve been enjoying it for years. We’re vegetarians and love finding delicious recipes such as this. I recently made it with musroom gnocchi and it was wonderful.
Denise
Hi Kathleen! I’m so happy to hear this! I have to try some of this mushroom gnocchi you speak of, it sounds delicious 🙂
Dena Englander
This is so yum! I made it with peppers and onions instead of mushrooms (they spoiled) and it might have been even better.
Denise
So happy you enjoyed it, Dena! Thank you for taking time out of your day to leave a review 😀
April
Are the sundried tomatoes you use in this recipe dried or in oil?
Denise
I used sundried tomatoes in oil 🙂
Erica
How many servings are in this recipe? The nutrition info doesn’t say so I don’t know how many calories are in each serving.
Denise
Hi Erica, sorry about that! I just transferred recipe card plug-ins and it seems to have removed some of the serving sizes, I will update ASAP. It’s for 1/4 of the batch.
Kathy
I’m such a fan of all the recipe items in this dish, so cooking them together will be wonderful. I always feel that good cooks are like good artists and know the “beauty” and flavorful tastes of their blended dishes. Thank you for such inspiration. I was wondering if you would consider adding your website name to your printed recipes, like right below the title or something. I really like having the reference so I can easily come back to your site for more things to cook! Regards for your work!
PS It wouldn’t let me leave 5 stars, so I’ll send you one extra.
Denise
Thank you for the suggestion, Kathy! I will look into that for sure 🙂
CherylErb
This is one of my favorite recipes! As someone said earlier, I can eat all of this and not want to share. ?
Thanks for the recipe. I’ve made it several times now. It gets better every time.
Denise
I’m so happy to hear you like it! Thanks for reporting back 🙂
Milissa
Oh my gosh, so delicious and so quick!!! Thank you!
Denise
I’m so happy you enjoyed it, Milissa! Thanks for reporting back 🙂
Laurie
Do you think this could be frozen and reheated?
Denise
Hi Laurie, I haven’t tried, but I suspect the gnocchi might not have a great texture after freezing. If you try it, I’d love to hear how it turns out 🙂
Rachel
I found this recipe to be very dry and pretty bland. I used a little red wine to rehydrate my dried tomatoes (I didn’t get the kind in oil/marinade). It just needed some onion or garlic and something to give it a little more acid. Maybe replace the spinach with Swiss chard and add a squeeze of lemon. I don’t know if this recipe is salvageable.
Denise
Sorry you didn’t enjoy.
Petra Radman
This recipe is awesome. Added zucchini & squash the second time I made it! Thank you!
Denise
Glad you enjoyed Petra! Love the idea of adding zucchini. Thanks for reporting back 🙂
Ritchie
It’s not vegetarian if it has Parmesan cheese on it.
https://www.vegsoc.org/cheese
Denise
I think our definition of vegetarian must differ. That sounds vegan to me 🙂
Marie
Just made this and it was really good!
I added a little bit of garlic with my mushrooms as well!
I used fresh gnocchi and it still worked, so that question is answered!
So easy to make! Didn’t even take me 20min.
I will def make this again!
Denise
Thanks for reporting back, Marie! That’s interesting about the fresh gnocchi…now I really want to try it!
Beth
This was excellent! I didn’t have spinach on hand so I used shaved brussels sprouts! It added a wonderful nuttiness to it. This is definitely a “keeper!”
Denise
I’m so happy you liked it Beth! I will definitely have to try with brussels sprouts 🙂
Elsy Vriens
Made the gnocchi yesterday and everyone loved it. I cooked them first because I didn’t know if they would be tender enough if I didn’t. First time I made gnocchi it was a disaster but this time with your recipe it was delicious.
Greetings from the Netherlands
Denise
I’m so glad you liked the gnocchi Elsy! Thanks so much for reporting back 🙂
Karen
Hi! What kind of white beans did you use? I don’t use a lot of beans in my cooking, so I got both from the store.
Denise
Hi Karen! I have used navy, cannellini and white kidney beans…I’m not sure if these are all names for the same beans or not, but they all taste pretty similar to me 🙂 I hope you enjoy the recipe!
Nichole
This has become one of my favorite recipes, I make it once every other week. Thank you!!!
Melanie
I’m making this for the second time. It was great the first, but I did add minced garlic to the mushrooms and omitted the beans. Thanks for a great recipe!!
Denise
Hi Melanie! Thanks for reporting back…love your additions/substitutions.
Jenny Collins
It is better to use oil-packed sun-dried tomatoes, or the dry ones?
Denise
Hi Jenny! I’ve never actually used the dry ones before. I used the oil packed ones (but drained and rinsed). Hope you like it!
Laura
This looks really tasty Denise, but I would love to see the sodium breakdown. Where does all the sodium come from if you rinse the beans? That is half my sodium intake for the day! Thanks!
Denise
Hi Laura, I will have to go back to My Fitness Pal and put it back through to find out exactly where the sodium comes from but I’m guessing it’s the sundried tomatoes. You could leave them out if you’re worried about sodium!
Cicely
So you don’t boil the gnocchi first?
Denise
Nope, it’s such a great short cut, and the gnocchi gets nice and crispy 🙂
dkny
I made this tonight for supper and I saw it was turning out dry at the end so I added about 3/4 cup heavy cream and simmered it for a few moments. The starch in the gnocchi thickened the cream and it was amazing. It really only took half an hour to make. While the gnocchi were pan frying I sliced the mushrooms and diced the sun dried tomatoes.
Denise
I like your modifications! If you try it again, taste one of the gnocchi, they really shouldn’t be dry, just crispy on the outside and soft on the inside. But your modifications really sound delicious 🙂
Cristen
My daughter can’t have mushrooms, any ideas on a good substitute? Thanks!
Denise
Hi Cristen! You could sub any number of veggies for the mushrooms; I bet bell peppers or asparagus would be great!
Amber
Made for dinner tonight.. Delicious! I have been cooking gnocci all wrong! This is the way!
Denise
What a compliment! I agree with you though, as soon as I learned that technique for the gnocchi there was no turning back. Thanks Amber!
Denise
Hi Brynn! I’m so glad you liked it! I will have to check out your blog post 🙂
Leslie
I made this tonight for the family. Omitted the red pepper flakes, but and added some diced garlic, plus some garlic powder after the fact. 3 out of 4 of us had 2 bowls. My youngest wasn’t a fan of the gnocchi texture (our first time ever having it), so she had a pb sandwich lol. I loved it though!!! We added fresh diced tomatoes on top after it cooked. YUM! I can’t wait to eat the leftovers 🙂 Thanks for making our “Meatless Monday” so delicious and filling!
Denise
Hi Leslie! I’m so glad you and (most of) your family liked it 🙂 Thanks so much for reporting back!
Charlie
It doesn’t serve 4, it barely serves one. It was so delicious that I was unwilling to share any with my wife…
Denise
HAHA!! I had to read your comment three times. Too funny! Glad you liked it.
Tammi
Made this for dinner tonight. The husband and I liked it very much. The boy who eats everything just made yum noises. The teenager, well, she hates everything right now. We give it 2 thumbs up and definitely a keeper! Thanks!
Denise
Hi Tammi! I’m so happy your family liked it! And now I’m scared for teenagers, my 2 year old is giving me a hard enough time, ha ha! 😛
Sara
This was a little dry, so I added 1/4 cup of chicken stock at the end and wish I also had white cooking wine to add so it created more of a sauce (maybe because I only used 1.5 tbsp of olive oil? I was worried it would be too oily). But the flavor combo was so great! Thanks for the recipe 🙂
Denise
Hey Sara! This recipe isn’t supposed to have a sauce. I wanted the different textures to really stand out and putting a sauce on gnocchi makes it kind of soggy (in my experience). If you are looking for a creamier/saucier recipe, I recommend this one: https://sweetpeasandsaffron.com/2015/03/one-pot-pasta-with-chicken-feta-and-dill.html
Amanda
Made this tonight and I agree, it was a bit dry. I used fresh gnocchi, which was great, but I, too, thought it needed some chicken stock and/or wine to enhance it and cut the dryness a bit. Great flavor combinations though, and will try it again with a bit of stock. 🙂 Loved the pan-fried texture of the gnocchi!
Denise
Hi Amanda, thanks for your comments! I chose to keep it without a sauce because I just can’t get enough of the crispy gnocchi texture 🙂 But I’m sure some stock wouldn’t hurt at all.
Mariah
Tried this with fresh gnocchi! Delish! Thanks for the recipe. It’s a keeper!
Denise
Hi Mariah, I’m so glad you liked it! Good to know that it works with fresh gnocchi as well. Thanks for reporting back!
Erin
this looks great! I’ve never cooked gnocchi before and I just bought a refrigerated package of them…do I need to boil them before pan frying? Or do I just pop them in a pan?
Denise
Hi Erin! For this recipe, I didn’t cook the gnocchi first, just browned them in the pan, however I was using packaged gnocchi, and I assume you have fresh gnocchi since it’s refrigerated? I just did a little digging and this blog says fresh or packaged gnocchi worked for her for the same type of recipe? I’d love to hear how it goes for you!
Denise
Not odd at all! Beans are so easy and total comfort food in my opinion. Thanks, Jessica 🙂
Alyssa @ My Sequined Life
I love gnocchi! And I also love quick meals, so this is calling my name big time! Life got so busy here recently so I need to add these to our menu. Yum!
Denise
Busy life is HARD! I am all about the shortcuts these days. Thanks so much, Alyssa!
Cyndi - My Kitchen Craze
Oh my this dish looks amazing! I’ve only ever cooked gnocchi once and it was just ok. But this dish and those pan fried gnocchi’s look so yummy! Love all that protein too. Pinned! Ps I can not believe it’s October either. Time needs to stop already!
Denise
I hear ya, Cyndi! I find the boiled gnocchi is so blah. (Unless it’s handmade!!) The pan-fried stuff is so good though, I hope you try it!
Ashley
Oh gosh, I am sort of freaking out that it’s October. This fall is going to be completely nuts and on top of that it’s flying by!!
This gnocchi sounds awesome! I’ve never pan fried mine before … must try that!!
Denise
Ack! I know! How is it October…I wish time would just slooow dooown! Thanks, Ashley 🙂
Kristine | Kristine's Kitchen
You sure do have a lot going on this month, Denise! I hope the thesis writing doesn’t make you too crazy! 😉 I never would have thought to call gnocchi beautiful, but this sure is one gorgeous one pot meal. Love it!
Denise
Aw thanks, Kristine! I know I can get it all done, but I’m just not good at the thinking about it all part, if that makes any sense 😉 I sure will be glad when 2016 rolls around!
Kelly
Good luck with your thesis. October is a crazy month of birthdays for our family too so easy one pot meals are always my favorite! Love all the veggies in this pan fried gnocchi! It looks so amazing!
Denise
Why is October crazy birthday month for everyone? I love birthdays but I will secretly be happy when it’s all over and done with 😉 THanks, Kelly!
Anu-My Ginger Garlic Kitchen
October sounds like a really happening month for you! And this gnocchi with sun-dried tomatoes and beans look incredible, Denise. So gorgeous!
Denise
Oh yes…busy busy busy 🙂 Thanks so much, Anu!
Alice @ Hip Foodie Mom
October is also going to be crazy town USA for me too!!! LOVE these 30 min Thursday recipes and I LOVE pan fried gnocchi!!! like, love like it. and this one is gorgeous! love and pinned!
Denise
You too? I can’t wait for things to slow down…but for now I’m riding the crazy train 😉 Thanks, Alice!
Danielle
Oh my, it sounds like October is going to be a busy month for you! Quick and easy dinners are always such a lifesaver, this looks soooo delicious!
Denise
Ha ha YES! I need lotsandlots of easy dinner recipes 🙂 Thanks, Danielle!
Izzy
I LOVE this dish! I could totally see myself making it all the time for dinner! I haven’t had gnocchi in forever but I always love it 🙂
Denise
I love it too, but pretty rarely make it….don’t know why! Thanks, Izzy!
Natalie @ Tastes Lovely
Sending you big hugs as you hunker down and finish your thesis. You can do it Denise! I bet you are going to take the biggest nap when it’s all done. Like, a 1 week nap. Haha! This fried gnocchi looks amazing! What a gorgeous pan of comfort : )
Denise
Oh thanks, Natalie! Sometimes I just need to breathe 🙂 And I am SO on board for a 1-week nap, that sounds just GLORIOUS 🙂 🙂
marcie
October is a busy month for you — hope you have a productive month on your thesis! I love pan-fried gnocchi so much, and you’ve added so many wonderful ingredients to it here. This is a 30-minute meal that I would devour!
Denise
Thanks so much, Marcie, I need to get a move on with it 😉
Dani @ Dani California Cooks
This looks like texture HEAVEN.
Denise
Thanks, Dani! Definitely lots of textures happening 🙂
Geraldine | Green Valley Kitchen
Love one pot recipes and this gnocchi dish looks wonderful. Love that you can make it for dinner and have the leftovers for lunch the next day. I’m with you on the finely minced sun-dried tomatoes – not a fan of the big chunks either.
Denise
Ha ha! I just gave Ben a big lecture because the sundried tomatoes on our last pizza were ‘too big’. Poor guy 😉 Thanks, Geraldine!
Medha @ Whisk & Shout
This has got to be my favorite recipe I’ve read today! Love the sundried tomatoes and how you pan fried the gnocchi- and that it’s all done in half an hour 🙂 Pinning!
Denise
You are way too kind, Medha! It’s really SO easy!
Liz @ Floating Kitchen
Girl, you are seriously super women. I would never have been able to write my thesis while blogging AND being a mom. You rock! And so does this gnocchi. Pan-fried gnocchi has been on my list of things to try. I gotta do it STAT!
Denise
Aww thanks, Liz! I don’t feel like super woman, that’s for sure 😉 I am so glad to have things to distract me, to think about my thesis 24/7 would drive me insane. Thanks, Liz!
Annie
I have never had gnocchi! Like never ever! But I did see some gluten free gnocchi at the grocery recently but I had no idea what to do with it…now I know! This looks amazing, and your photos are stunning!! Totally magazine worthy!
Denise
Oh my gosh, you need to RUN to the store ASAP and get yourself some gnocchi 😉 It’s so yummy, although I find the boiled gnocchi to be kind of…mushy? I like the pan-fried stuff much better 😀 And you are WAY to kind about my photography…thanks so much, Annie!
Sarah @Whole and Heavenly Oven
Dang it, girl! You’ve totally got me craving gnocchi now and it’s not even 8am!! And agreed about pan-fried gnocchi > anything else. Those crispy outsides and soft, melt-in-your-mouth interior? GAH. I die. 😉
Denise
Ha ha! Maybe gnocchi could be considered a tater tot substitute? Thanks so much, Sarah!
Gayle @ Pumpkin 'N Spice
This gnocchi looks AMAZING, Denise! You are reminding me that I haven’t had it in forever. What a perfect 30 minute meal!
Denise
Thanks so much, Gayle! Gnocchi is the best!