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.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
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. ½ 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
Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!
One Pan Gnocchi With Sundried Tomatoes and White Beans
Ingredients
- 500 g/18 oz packaged gnocchi
- 1-2 tablespoons olive oil
- salt and pepper
- ¼-1/2 teaspoon hot red pepper flakes
- 2 cups mushrooms sliced
- ⅓ 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.
Would you like to save this?
We'll email this post to you, so you can come back to it later!
Tips:
Video
Nutrition Information
© Sweet Peas & Saffron - Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
Andi Yusfiyan says
This recipe will definitely become one of my regulars.
Denise says
I am so happy to hear this, Andi! Thank you so much for reporting back 🙂
DC says
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 says
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 says
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 says
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 says
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 says
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 says
DID you cook/boil the gnocchi first before pan frying?
Denise says
Hi Hayley! Nope, you just put the uncooked gnocchi right in the pan, crazy right?
Barbara Yannetta says
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 says
So happy you enjoyed, Barbara! Thanks so much for your review 🙂
MomOfOne says
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 says
This is not a saucy recipe. I would suggest looking for a different recipe if you'd like a sauce 🙂
Deb says
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 says
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 says
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 says
Hi Stephanie! I bet that would work well! Make sure to squeeze out extra liquids before adding.
April says
Thank you. I made it tonight - delicious. I added a little garlic.
Denise says
Glad you enjoyed, April! Thanks so much for taking the time to leave a review!
Linh says
I dont think parmesan cheese is vegetarian, Am I wrong? What's another vegetarian option I can use?
Melissa says
Parmesan cheese is vegetarian but not vegan. It tastes great without any cheese, if you are looking for dairy free.
Helene says
You could use nutritional yeast
Instead.
Denise says
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 says
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 says
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 says
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 says
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 says
This is so yum! I made it with peppers and onions instead of mushrooms (they spoiled) and it might have been even better.
Denise says
So happy you enjoyed it, Dena! Thank you for taking time out of your day to leave a review 😀
April says
Are the sundried tomatoes you use in this recipe dried or in oil?
Denise says
I used sundried tomatoes in oil 🙂
Erica says
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 says
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 says
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 says
Thank you for the suggestion, Kathy! I will look into that for sure 🙂
CherylErb says
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 says
I'm so happy to hear you like it! Thanks for reporting back 🙂
Milissa says
Oh my gosh, so delicious and so quick!!! Thank you!
Denise says
I'm so happy you enjoyed it, Milissa! Thanks for reporting back 🙂
Laurie says
Do you think this could be frozen and reheated?
Denise says
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 says
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 says
Sorry you didn't enjoy.