Try one pan gnocchi with kale, sun-dried tomatoes, and mushrooms for a truly delicious vegetarian entree or filling side dish. Ready in just 30 minutes!
Why you’ll love it: You can have dinner on the table in no time, and cleanup is easy, too!
How long it takes: 30 minutes
Equipment you’ll need: large straight-sided skillet or Dutch oven
Soft and delicate gnocchi, with meaty sautéed mushrooms and buttery kale, flecked with sun-dried tomatoes and red pepper flakes, embraced by a light Parmesan cheese sauce — this is a truly flavorful and satisfying pasta dish. And it’s all made in one big skillet!
Did you know you could buy shelf-stable gnocchi? It’s not a dry pasta, either, so it cooks up in just a couple of minutes, making it a very convenient choice for dinner.
Gnocchi can be boiled, pan fried, or you can bake it into an easy casserole. For homemade gnocchi, which is probably the easiest pasta to make from scratch, try this recipe from Pinch of Yum.
Filling, tasty, and quick, it doesn’t get much better than that! Plus, this recipe is packed with good-for-you veggies, too.
Looking for more dinner ideas? Take a look at my list of 30 Minute Meals.
About This Recipe
Don’t you just love one pan pasta recipes? I sure do! This one pan gnocchi recipe is quickly becoming one of my favorites. Be sure to check out my list of one pot pasta recipes for more of my favorites.
Although I’m calling this a pasta dish, gnocchi is really not a true pasta. It’s more of a dumpling and instead of semolina flour, it’s made with potatoes.
How To Make One Pan Gnocchi
Sauté and simmer: Begin with a quick sauté of mushrooms, garlic and chopped kale. Add broth, and the gnocchi. Let that simmer a bit, and then finish it up with sun-dried tomatoes and Parmesan cheese.
Season: Sprinkle on a few red pepper flakes, and season with salt and pepper. Ready in 30 minutes or so, all in one pan. You’ll find yourself turning to this recipe often!
Serve: While gnocchi with kale and mushrooms can be served as a meatless main dish, you could serve it as a side with grilled chicken. Try this Italian chicken marinade. Or try stirring cooked Italian sausage right into the skillet with the gnocchi.
Enjoy, or as they say in Italy, Buon Appetito!
What To Serve With This Recipe
Try serving one pan gnocchi with a loaf of bread and Italian olive oil dipping sauce. A crisp green salad with homemade ranch dressing or a Caesar salad with homemade Caesar dressing and Caesar croutons goes great with it, too.
More One Pot Pasta Recipes
Don’t you love the idea of pasta and sauce all made together in one pan? So easy and delicious! Try:
- One pan creamy chicken spaghetti
- Homemade “Hamburger Helper” with whole wheat pasta
- Instant Pot spaghetti and meat sauce
- One pan Mediterranean chicken with Israeli couscous
- Rigatoni with creamy red wine tomato sauce
- Pizza pasta
- Taco pasta
This can be a tricky word to pronounce. Here’s how to say it: N-YOW-kee (check out this YouTube video to hear it). Like the word “lasagna”, don’t pronounce the G, the O sound is long (think row, or mow, not plow or cow). The CCHI sounds like “key.” Practice a few times until you sound like a true Italian!
The word may be from the Italian word, nocca, which means “knuckle”. Gnocchi is a simple Italian pasta often made with mashed potatoes, flour, and eggs. Gnocchi look like little dumplings, or pillows, usually with fork indentations to help hold the sauce.
Make It Your Own
- Add protein: It’s easy to stir in cooked chicken, shrimp, Italian sausage, or white beans.
- Substitute greens: Spinach, Swiss chard, beet greens or arugula are good substitutes for baby kale.
- Use fresh tomatoes: Substitute cherry or grape tomatoes for the sun-dried tomatoes.
- Enhance with lemon. Add a squeeze of fresh lemon juice to the sauce. Start with the juice and zest of one lemon.
- Craving something creamy instead? Try my creamy one pan gnocchi with sausage and zucchini.
Storage & Reheating Tips
Store leftovers in a covered container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave. If mixture appears dry, add a splash of broth or water.
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 cups sliced mushrooms
- 2 tablespoons butter
- 5 cups loosely packed kale leaves, chopped
- 1 ½ cups chicken or vegetable broth
- 6 cups shelf-stable gnocchi (about 2 one pound packages)
- ¾ cup chopped sun-dried tomatoes (7 oz. jar or 3.5 oz. package)
- 1 cup grated Parmesan or Romano cheese, more for garnishing
- ¼ teaspoon red pepper flakes, more or less to taste
- Salt and pepper to taste
- Prepare tomatoes. If you have oil-packed sundried tomatoes, drain the oil and pat the excess oil off with paper towels. Chop finely. If using sun-dried tomatoes that are not packed in oil, soften the tomatoes by soaking them in very hot water for 10 minutes. Drain well, and chop.
- Heat oil in large skillet at medium heat. Add minced garlic and sauté for 1 minute. Add mushrooms and sauté for 4 to 5 minutes more.
- Add butter to skillet and allow to melt. Add chopped kale and sauté for 1 to 2 minutes, until bright green and just starting to wilt. Pour in broth.
- Add the gnocchi, stir once, and cover. Let cook for 7 to 8 minutes, until gnocchi is soft, stirring occasionally but keeping covered as much as possible.
- Remove cover, reduce heat, and add sundried tomatoes, cheese, and red pepper flakes. Stir occasionally and allow any remaining liquid to cook down a bit. Season with salt and pepper.
- Garnish with additional cheese, if desired. Serve warm.
- If you prefer, use fresh cherry or grape tomatoes instead of sun-dried tomatoes.
- Instead of kale, substitute spinach or another green. More tender greens can be stirred in with the tomatoes.
- Add cooked chicken, sausage, shrimp, or white beans if you like.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.