Try one pan gnocchi with kale, sun-dried tomatoes, and mushrooms for a truly delicious vegetarian entree or filling side dish. Ready in just 20 minutes!
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. Filling, tasty, and quick — doesn’t get much better than that! Plus, this recipe is packed with good-for-you veggies, too.
A bit about gnocchi
First, pronunciation of this tricky word: N-YOW-kee. 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!
So, what is gnocchi? 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.
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.
About this one pan gnocchi with kale:
Don’t you just love one pan pasta recipes? I sure do! This one pan gnocchi recipe is quickly becoming one of my favorites, although I do really love gnocchi with chicken and tomato sauce, too.
How do you make one pan gnocchi? 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. Sprinkle with 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!
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 gnocchi recipe
How to make this gnocchi your own:
- It’s easy to add protein to this gnocchi recipe. Stir in cooked chicken, shrimp, sausage, or white beans.
- Substitute greens like spinach, Swiss chard, beet greens or arugula for the kale.
- Have fresh tomatoes? Substitute cherry or grape tomatoes for the sun-dried tomatoes.
- Add a splash of lemon juice to the sauce. Start with the juice and zest of one lemon.
Storage and 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 it appears dry, add a splash of broth or water.
Pasta in one pan!
Don’t you love the idea of pasta and sauce all made together in one pan? So easy and delicious! Try:
- 2 tablespoons olive oil
- 5 cloves garlic, minced
- 2 cups sliced mushrooms
- 2 tablespoons butter
- 5 cups loosely packed kale leaves, chopped
- 1 1/2 cups chicken or vegetable broth
- 6 cups (about 2 one pound packages) shelf-stable gnocchi
- 3/4 cup chopped sun-dried tomatoes (patted dry if packed in oil) - 7 oz. jar or 3.5 oz. package
- 1 cup grated Parmesan or Romano cheese, more for garnishing
- 1/4 teaspoon red pepper flakes, more or less to taste
- Salt and pepper to taste
- Heat oil in large skillet at medium heat. Add minced garlic and sauté for 1 minute. Add mushrooms and sauté for 4-5 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 7-8 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 using sun-dried tomatoes that are not packed in oil, soak the tomatoes in very hot water for 10 minutes before using, to soften. Drain well, and chop. If you prefer, use fresh cherry or grape 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.
Husband’s take: Ben always devours this.
Changes I would make: None are neccessary!