Are you on the hunt for the ultimate super-fast, ridiculously easy, and incredibly comforting one-pan dinner? A hearty, satisfying, and delicious vegetarian meal that comes together in about 20 minutes with only one skillet to wash? This amazing, from-scratch-tasting Skillet Gnocchi with White Beans and Spinach is your new weeknight hero.
And get this—you don’t even have to boil the gnocchi! This recipe uses a brilliant, time-saving trick of pan-frying the shelf-stable gnocchi straight from the package. The result is a stunning dish with the most incredible texture: the gnocchi get a beautiful, slightly crispy and golden-brown exterior while staying perfectly soft and pillowy on the inside. It’s a true game-changer for busy nights.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate “No-Boil” Gnocchi
What makes this Skillet Gnocchi so spectacularly delicious is its incredible one-pan ease and the brilliant “no-boil” gnocchi method. This hearty, rustic, and comforting vegetarian meal comes together in minutes. We create a simple, flavorful base by sautéing onions and garlic, and then we pan-fry the uncooked, shelf-stable gnocchi until they are golden and lightly crisped. Everything is brought together with a simple, savory sauce of Italian diced tomatoes, creamy cannellini beans, and fresh spinach. A final blanket of melted mozzarella and Parmesan cheese takes this simple skillet meal over the top.
| Metric | Time / Level |
| Total Time | 25 minutes |
| Active Prep Time | 15 minutes |
| Difficulty Level | Easy |
| Servings | 4 |
The Essential Ingredients for This One-Pan Meal
This recipe uses a handful of simple, wholesome ingredients and pantry staples to create its signature comforting and savory flavor.
- The Gnocchi (The No-Boil Shortcut!):
- Shelf-Stable Potato Gnocchi: The key to this recipe’s magic is using a package of shelf-stable, vacuum-sealed potato gnocchi, which is typically found in the pasta aisle of your grocery store. Unlike fresh or frozen gnocchi, this type is sturdy enough to be pan-fried directly from the package without being boiled first, which creates a fantastic texture and saves you time and an extra pot.
- The Hearty Vegetarian Base:
- Cannellini Beans: A can of creamy, tender cannellini beans (or any other white bean) adds a fantastic boost of plant-based protein and fiber, making this a truly satisfying and complete meal.
- Fresh Baby Spinach: A generous amount of fresh baby spinach adds a beautiful pop of green color and a ton of healthy nutrients. It wilts down perfectly in the hot skillet in just a minute.
- The Simple Sauce & Cheeses:
- Italian Diced Tomatoes: A can of Italian-style diced tomatoes (often seasoned with basil, garlic, and oregano) is a fantastic shortcut that creates an instant, rustic, and flavorful sauce base.
- The Cheeses: A classic, crowd-pleasing combination of a mild, perfectly melty, and gooey part-skim mozzarella cheese and a salty, nutty, and flavorful grated Parmesan cheese.
Step-by-Step to the Easiest Skillet Gnocchi
This delicious, one-pan meal is incredibly simple to prepare.
Step 1: Sauté the Aromatics and Pan-Fry the Gnocchi
In a large skillet, heat the 1 tablespoon of olive oil over medium-high heat.
Add the 1 chopped medium onion and cook, stirring, until it is tender. Add the 2 minced garlic cloves and cook for 1 more minute, until the garlic is very fragrant.
Add the 1 package (16 ounces) of uncooked potato gnocchi to the skillet. Cook and stir for 5 to 6 minutes. The gnocchi will become a beautiful, light golden brown and will have a slightly crispy exterior.
Step 2: Build the Sauce and Simmer
Step 1: Stir in the 1 can of rinsed and drained cannellini beans, the 1 can of undrained Italian diced tomatoes, the 1 package (6 ounces) of fresh baby spinach, and the 1/4 teaspoon of pepper.
Step 2: Continue to heat the mixture through, stirring, until the spinach has completely wilted.
Part 3: Add the Cheese and Serve
Step 1: Sprinkle the 1/2 cup of shredded mozzarella cheese and the 3 tablespoons of grated Parmesan cheese evenly over the top of the skillet mixture.
Step 2: Cover the skillet and remove it from the heat. Let the dish stand for 3 to 4 minutes, allowing the residual heat to perfectly melt the cheese until it is gooey and delicious.
Serve the hot, cheesy skillet gnocchi immediately in warm bowls.
Easiest One-Pan Skillet Gnocchi with White Beans & Spinach
A quick and easy one-skillet vegetarian meal featuring pan-fried potato gnocchi with white beans and spinach. In this simple weeknight recipe, store-bought gnocchi are pan-fried with onions and garlic until golden brown, rather than being boiled. Canned cannellini beans and diced tomatoes are then added to the skillet, and fresh baby spinach is wilted into the mixture. The dish is finished by covering the pan off the heat to melt a topping of mozzarella and Parmesan cheese.
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 garlic cloves, minced
- 1 package (16 ounces) potato gnocchi
- 1 can (15 ounces) cannellini beans, rinsed and drained
- 1 can (14.5 ounces) Italian diced tomatoes, undrained
- 1 package (6 ounces) fresh baby spinach
- 1/4 teaspoon pepper
- 1/2 cup shredded part-skim mozzarella cheese
- 3 tablespoons grated Parmesan cheese
Instructions
- In a large skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring, until tender.
- Add the minced garlic and cook for 1 minute longer until fragrant.
- Add the uncooked potato gnocchi to the skillet. Cook and stir for 5-6 minutes, until the gnocchi are golden brown.
- Stir in the cannellini beans, the undrained diced tomatoes, the fresh spinach, and the pepper. Continue to cook and stir until the mixture is heated through and the spinach has wilted.
- Sprinkle the mozzarella and Parmesan cheeses over the top.
- Cover the skillet, remove it from the heat, and let it stand for 3-4 minutes, or until the cheese has melted.
- Serve immediately.
Notes
- This is a true one-pan meal, making it perfect for a quick weeknight dinner with easy cleanup.
- A key technique in this recipe is pan-frying the gnocchi directly from the package instead of boiling it, which gives the dumplings a slightly crispy exterior.
- The cheese is melted using the residual heat of the dish after it’s been removed from the stove.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive weeknight meal, you can get a head start by chopping your onion and garlic up to a day in advance.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 4 days.
- Reheating: The best way to reheat this dish is in a skillet on the stovetop over a low heat. You may need to add a small splash of water or broth to loosen up the sauce as it reheats.
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Creative Recipe Variations
- Add a Savory Protein: For a hearty, non-vegetarian version, you can brown about 1/2 pound of sliced, pre-cooked Italian sausage or some crispy, crumbled pancetta along with the onion before you add the gnocchi.
- Make it a Creamy Tomato Sauce: For an even richer and more decadent sauce, you can stir in about 1/4 to 1/2 cup of heavy cream or a few large spoonfuls of basil pesto along with the diced tomatoes.
- Use Different Vegetables or Beans: This is a great “clean out the fridge” meal! Feel free to substitute the spinach with chopped kale (just be sure to add it with the tomatoes to give it more time to tenderize). You could also use chickpeas instead of cannellini beans, or add other vegetables like sliced mushrooms or zucchini.
Enjoy The Ultimate One-Pan Weeknight Hero!
You’ve just discovered a truly magical recipe that is a perfect harmony of wholesome, classic ingredients and delicious, satisfying flavors. This One-Pan Skillet Gnocchi is a testament to the power of a few smart shortcuts to create a meal that is both incredibly fast and incredibly comforting. It’s a rewarding and deeply satisfying recipe that is sure to become a new, much-requested family favorite.
We hope you enjoy every last, perfect, and cheesy bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves a good, easy, one-pot meal!
Frequently Asked Questions (FAQs)
Q1: Do I really have to pan-fry the gnocchi without boiling it first?
Yes, that is the brilliant secret to this recipe! When you use the shelf-stable, vacuum-sealed potato gnocchi that is found in the pasta aisle, you can pan-fry it directly from the package. This gives the gnocchi the most incredible texture—it becomes beautifully golden-brown and slightly crispy on the outside, while staying perfectly soft, tender, and pillowy on the inside. It’s a complete game-changer!
Q2: What is the best kind of gnocchi to use for a one-pan, “no-boil” meal like this one?
For this specific pan-frying method, it is essential to use a package of shelf-stable, vacuum-sealed potato gnocchi. Fresh, refrigerated gnocchi or frozen gnocchi are much more delicate and are best when they are boiled separately first.
Q3: Can I make this dish ahead of time?
This dish comes together so incredibly quickly (in about 20 minutes) that it is at its absolute best when it is made and served fresh. If you do make it ahead, be aware that the gnocchi will continue to absorb the sauce as it sits in the refrigerator, so the leftovers will be much thicker.
Q4: What are cannellini beans?
Cannellini beans are a type of white kidney bean that is very popular in Italian cuisine, particularly in Tuscany. They have a wonderful, nutty, and earthy flavor and a creamy, tender texture when cooked, which makes them a perfect, hearty addition to this skillet meal.
Q5: Can I make this recipe vegan?
Yes! To make this recipe vegan, simply omit the cheese or use your favorite brand of shredded, dairy-free mozzarella and grated, dairy-free Parmesan cheese.