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.

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.

Author: Grace

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.

Find it online: https://www.eatswithsoul.com/gnocchi-with-white-beans-spinach/