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!
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.
Notes
Nutrition
Products used in this recipe:
Hazelnut Chicken One Pot Pasta by Bake. Eat. Repeat.
30-Minute Farro Fried “Rice” by Flavor the Moments
Cauliflower-Apple Fritters with Mixed Greens by Floating Kitchen
Veggie-Packed Peanut Noodles by Flying on Jess Fuel
Roasted Sweet Potato and Arugula Pasta with Chickpeas by Kristine’s Kitchen
Alice Springs Shrimp Quesadilla by Maebells
Unstuffed Pepper Bake by Pumpkin ‘N Spice
One-Pot Italian Chicken and Orzo Pasta by Whole and Heavenly Oven
Hayley
May 18, 2019 at 1:50 pmDID you cook/boil the gnocchi first before pan frying?
Denise
May 27, 2019 at 10:58 amHi Hayley! Nope, you just put the uncooked gnocchi right in the pan, crazy right?
Barbara Yannetta
February 11, 2019 at 5:39 pmI 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
March 5, 2019 at 10:26 pmSo happy you enjoyed, Barbara! Thanks so much for your review 🙂
MomOfOne
January 23, 2019 at 5:42 pmTastes 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
January 30, 2019 at 1:06 pmThis is not a saucy recipe. I would suggest looking for a different recipe if you’d like a sauce 🙂
Deb
November 11, 2018 at 7:56 pmHi 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
November 22, 2018 at 5:29 pmHi 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
November 2, 2018 at 10:20 amCan 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
November 10, 2018 at 2:27 pmHi Stephanie! I bet that would work well! Make sure to squeeze out extra liquids before adding.
April
September 30, 2018 at 6:11 pmThank you. I made it tonight – delicious. I added a little garlic.
Denise
October 4, 2018 at 8:59 amGlad you enjoyed, April! Thanks so much for taking the time to leave a review!
Linh
September 14, 2018 at 9:45 amI dont think parmesan cheese is vegetarian, Am I wrong? What’s another vegetarian option I can use?
Melissa
September 14, 2018 at 3:52 pmParmesan cheese is vegetarian but not vegan. It tastes great without any cheese, if you are looking for dairy free.
Denise
September 20, 2018 at 8:50 pmHi 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
August 23, 2018 at 3:46 pmHi. 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
August 27, 2018 at 4:05 pmHi 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
June 30, 2018 at 6:59 pmDenise,
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
July 1, 2018 at 9:08 pmHi 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
June 20, 2018 at 1:41 pmThis is so yum! I made it with peppers and onions instead of mushrooms (they spoiled) and it might have been even better.
Denise
June 20, 2018 at 9:17 pmSo happy you enjoyed it, Dena! Thank you for taking time out of your day to leave a review 😀
April
May 14, 2018 at 3:15 pmAre the sundried tomatoes you use in this recipe dried or in oil?
Denise
May 14, 2018 at 9:07 pmI used sundried tomatoes in oil 🙂
Erica
February 6, 2018 at 7:30 pmHow 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
February 6, 2018 at 9:15 pmHi 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
November 3, 2017 at 5:30 amI’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
November 9, 2017 at 3:05 pmThank you for the suggestion, Kathy! I will look into that for sure 🙂
CherylErb
October 27, 2017 at 4:11 pmThis 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
October 29, 2017 at 1:30 pmI’m so happy to hear you like it! Thanks for reporting back 🙂
Milissa
October 3, 2017 at 12:51 amOh my gosh, so delicious and so quick!!! Thank you!
Denise
October 5, 2017 at 1:38 pmI’m so happy you enjoyed it, Milissa! Thanks for reporting back 🙂
Laurie
July 13, 2017 at 1:58 pmDo you think this could be frozen and reheated?
Denise
July 19, 2017 at 9:47 amHi 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 🙂
Petra Radman
July 6, 2017 at 10:04 amThis recipe is awesome. Added zucchini & squash the second time I made it! Thank you!
Denise
July 9, 2017 at 10:03 amGlad you enjoyed Petra! Love the idea of adding zucchini. Thanks for reporting back 🙂
Ritchie
April 26, 2017 at 1:28 amIt’s not vegetarian if it has Parmesan cheese on it.
https://www.vegsoc.org/cheese
Denise
April 27, 2017 at 9:27 pmI think our definition of vegetarian must differ. That sounds vegan to me 🙂
Marie
March 27, 2017 at 1:02 pmJust 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
March 29, 2017 at 9:51 amThanks for reporting back, Marie! That’s interesting about the fresh gnocchi…now I really want to try it!
Beth
February 2, 2017 at 10:47 amThis 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
February 2, 2017 at 10:56 pmI’m so happy you liked it Beth! I will definitely have to try with brussels sprouts 🙂
Elsy Vriens
January 27, 2017 at 5:28 amMade 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
January 28, 2017 at 11:24 pmI’m so glad you liked the gnocchi Elsy! Thanks so much for reporting back 🙂
Karen
January 13, 2017 at 8:55 amHi! 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
January 14, 2017 at 11:08 pmHi 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
December 5, 2016 at 2:11 pmThis has become one of my favorite recipes, I make it once every other week. Thank you!!!
Melanie
November 20, 2016 at 3:59 pmI’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
November 20, 2016 at 7:35 pmHi Melanie! Thanks for reporting back…love your additions/substitutions.
Jenny Collins
November 2, 2016 at 11:10 amIt is better to use oil-packed sun-dried tomatoes, or the dry ones?
Denise
November 2, 2016 at 9:27 pmHi 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
October 27, 2016 at 2:19 pmThis 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
October 27, 2016 at 11:10 pmHi 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
October 26, 2016 at 4:41 pmSo you don’t boil the gnocchi first?
Denise
October 26, 2016 at 10:55 pmNope, it’s such a great short cut, and the gnocchi gets nice and crispy 🙂
dkny
October 6, 2016 at 12:41 amI 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
October 6, 2016 at 9:15 pmI 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
August 16, 2016 at 12:04 pmMy daughter can’t have mushrooms, any ideas on a good substitute? Thanks!
Denise
August 16, 2016 at 1:28 pmHi Cristen! You could sub any number of veggies for the mushrooms; I bet bell peppers or asparagus would be great!
Amber
August 11, 2016 at 4:49 pmMade for dinner tonight.. Delicious! I have been cooking gnocci all wrong! This is the way!
Denise
August 12, 2016 at 4:40 pmWhat a compliment! I agree with you though, as soon as I learned that technique for the gnocchi there was no turning back. Thanks Amber!
Brynn at The Domestic Dietitian
July 24, 2016 at 9:07 pmMade this for dinner last week and loved it! Blogged about it (linked back to your website and the actual recipe on your site) and will be sharing post tomorrow. It was our first Meatless Monday and we had this for dinner! The whole family loved it! So good.
Denise
July 27, 2016 at 1:04 pmHi Brynn! I’m so glad you liked it! I will have to check out your blog post 🙂
Leslie
June 27, 2016 at 9:02 pmI 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
June 28, 2016 at 12:44 pmHi Leslie! I’m so glad you and (most of) your family liked it 🙂 Thanks so much for reporting back!
Charlie
June 6, 2016 at 12:11 pmIt doesn’t serve 4, it barely serves one. It was so delicious that I was unwilling to share any with my wife…
Denise
June 8, 2016 at 2:42 pmHAHA!! I had to read your comment three times. Too funny! Glad you liked it.
Tammi
March 17, 2016 at 5:12 pmMade 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
March 17, 2016 at 9:16 pmHi 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
March 15, 2016 at 8:53 amThis 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
March 15, 2016 at 3:26 pmHey 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
April 19, 2016 at 12:03 amMade 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
April 20, 2016 at 8:56 pmHi 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
March 12, 2016 at 10:30 pmTried this with fresh gnocchi! Delish! Thanks for the recipe. It’s a keeper!
Denise
March 13, 2016 at 3:33 pmHi Mariah, I’m so glad you liked it! Good to know that it works with fresh gnocchi as well. Thanks for reporting back!
Erin
February 9, 2016 at 4:07 pmthis 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
February 9, 2016 at 9:11 pmHi 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
October 6, 2015 at 9:07 pmNot odd at all! Beans are so easy and total comfort food in my opinion. Thanks, Jessica 🙂
Alyssa @ My Sequined Life
October 5, 2015 at 8:23 pmI 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
October 6, 2015 at 8:54 pmBusy life is HARD! I am all about the shortcuts these days. Thanks so much, Alyssa!
Cyndi - My Kitchen Craze
October 5, 2015 at 2:12 pmOh 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
October 6, 2015 at 8:58 pmI 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
October 4, 2015 at 2:23 pmOh 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
October 6, 2015 at 9:00 pmAck! I know! How is it October…I wish time would just slooow dooown! Thanks, Ashley 🙂
Kristine | Kristine's Kitchen
October 3, 2015 at 10:17 pmYou 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
October 6, 2015 at 9:01 pmAw 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
October 2, 2015 at 8:47 pmGood 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
October 6, 2015 at 9:02 pmWhy 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 2, 2015 at 11:33 amOctober sounds like a really happening month for you! And this gnocchi with sun-dried tomatoes and beans look incredible, Denise. So gorgeous!
Denise
October 6, 2015 at 9:04 pmOh yes…busy busy busy 🙂 Thanks so much, Anu!
Alice @ Hip Foodie Mom
October 2, 2015 at 6:21 amOctober 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
October 6, 2015 at 9:05 pmYou too? I can’t wait for things to slow down…but for now I’m riding the crazy train 😉 Thanks, Alice!
Danielle
October 1, 2015 at 6:15 pmOh 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
October 6, 2015 at 9:05 pmHa ha YES! I need lotsandlots of easy dinner recipes 🙂 Thanks, Danielle!
Izzy
October 1, 2015 at 5:01 pmI 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
October 6, 2015 at 9:07 pmI love it too, but pretty rarely make it….don’t know why! Thanks, Izzy!
Natalie @ Tastes Lovely
October 1, 2015 at 2:31 pmSending 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
October 6, 2015 at 9:08 pmOh 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 1, 2015 at 12:53 pmOctober 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
October 6, 2015 at 9:09 pmThanks so much, Marcie, I need to get a move on with it 😉
Dani @ Dani California Cooks
October 1, 2015 at 12:17 pmThis looks like texture HEAVEN.
Denise
October 6, 2015 at 9:09 pmThanks, Dani! Definitely lots of textures happening 🙂
Geraldine | Green Valley Kitchen
October 1, 2015 at 11:25 amLove 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
October 6, 2015 at 9:10 pmHa 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
October 1, 2015 at 10:38 amThis 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
October 6, 2015 at 9:12 pmYou are way too kind, Medha! It’s really SO easy!
Liz @ Floating Kitchen
October 1, 2015 at 10:01 amGirl, 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
October 1, 2015 at 10:34 amAww 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
October 1, 2015 at 6:49 amI 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
October 1, 2015 at 10:36 amOh 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
October 1, 2015 at 6:21 amDang 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
October 1, 2015 at 10:38 amHa ha! Maybe gnocchi could be considered a tater tot substitute? Thanks so much, Sarah!
Gayle @ Pumpkin 'N Spice
October 1, 2015 at 4:42 amThis gnocchi looks AMAZING, Denise! You are reminding me that I haven’t had it in forever. What a perfect 30 minute meal!
Denise
October 1, 2015 at 10:38 amThanks so much, Gayle! Gnocchi is the best!