Oh, hello there! Come on in, grab a mug of tea. I’m so excited to share this recipe with you today. You know those nights when you’re completely wiped, the fridge looks a bit sad, and the thought of doing a ton of dishes makes you want to just order takeout? Yeah, I live for those nights, and this One Pan Gnocchi is my absolute savior. It’s like a warm, comforting hug in a skillet, and the best part? You barely have to do anything. Honestly, it’s so ridiculously simple, you’ll wonder where it’s been all your life. I remember the first time I tried making gnocchi from scratch, and it was… an adventure. Lots of flour, a bit of a mess, and not quite the pillowy perfection I dreamed of. But this? This is different. It’s cheating in the best possible way, a shortcut that doesn’t sacrifice an ounce of flavor. Think of it as your new weeknight best friend, a dish that feels fancy enough for guests but is actually your little secret for getting a truly delicious meal on the table with minimal fuss. It’s right up there with my simple Chicken Stir-fry for speed and ease, but with a whole different kind of cozy vibe.
What is one pan gnocchi?
So, what exactly *is* this magical One Pan Gnocchi? It’s pretty much what it sounds like! Instead of boiling gnocchi separately and then trying to get a sauce to cling to it, we’re doing everything right there in one single skillet. You get these tender little gnocchi pillows that cook directly in the sauce, soaking up all that amazing flavor. It’s essentially a complete meal, all cooked and ready to go in one pot. The concept is so genius because it simplifies the whole process. You don’t have to worry about water boiling over, draining pasta, or juggling multiple pans. It’s all about layering your ingredients in the pan, letting them simmer and meld together, and ending up with this wonderfully cohesive dish. Think of it as a super-smart, super-easy pasta bake, but with pillowy gnocchi instead of dried pasta. It’s the kind of meal that makes you feel like a culinary rockstar without even breaking a sweat. I always tell people it’s like a risotto and a creamy pasta dish had a delicious baby, and that baby was raised in a single, glorious skillet.
Why you’ll love this recipe?
What are some of the reasons why I love this one pan Gnocchi Recipe?flavor. Oh my goodness, the flavor! We’re talking rich, savory, and utterly comforting. It’s got that depth you usually only get from slow-cooked sauces, but here it happens in a fraction of the time. The gnocchi themselves become so tender, almost melting in your mouth, and they absorb every bit of that incredible sauce. It’s pure bliss. Then there’s the simplicity. I cannot stress this enough: it is *so easy*. You dump everything into one pan, stir it a few times, and walk away. No complicated techniques, no hard-to-find ingredients. This is a lifesaver on those evenings when you’re just too tired to think. My kids, who can be notoriously picky, absolutely devour this. They’ll literally ask for seconds and thirds! And let’s talk about Cost-efficiency: What is the best way to measure cost-efficiency?. Gnocchi is relatively inexpensive, and the other ingredients are pantry staples. You can feed a whole family a delicious, satisfying meal without breaking the bank. It’s a budget-friendly win! Plus, the versatility is fantastic. While I have a go-to version I adore, you can easily switch things up. Add some spinach, mushrooms, sun-dried tomatoes, or even some cooked chicken or sausage. It’s a fantastic base for whatever you have on hand. Compared to, say, making a traditional spaghetti sauce from scratch that can take hours, this is lightning fast. What I love most about this is that it feels like a real indulgence, like something you’d get at a restaurant, but it’s so attainable for any home cook. It’s the perfect example of how simple ingredients, prepared smartly, can create something truly extraordinary. It’s definitely earned its permanent spot in my recipe rotation.
How to Make One Pan Gnocchi
Quick Overview
This recipe is all about effortless deliciousness. You’ll start by sautéing some aromatics, add your liquids and gnocchi, let it all bubble away until the gnocchi are tender and the sauce is creamy, and then finish it off with some fresh herbs and cheese. That’s it! The beauty is that the gnocchi cook right in the sauce, thickening it as they go and becoming infused with all those wonderful flavors. It’s the definition of “dump and go” cooking, but with spectacular results. You’ll be amazed at how a few simple steps in one pan can lead to such a deeply satisfying meal.
Ingredients
For the Main Dish:
1 tablespoon Olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 (16 ounce) package shelf-stable potato gnocchi
1 ½ cups low-sodium vegetable or chicken broth
½ cup heavy cream (or half-and-half for a lighter version)
½ teaspoon dried Italian seasoning
Salt and freshly ground black pepper to taste
¼ cup grated Parmesan cheese, plus more for serving
For the Fresh Finish:
2 tablespoons chopped fresh basil or parsley
Optional: A squeeze of lemon juice
Step-by-Step Instructions
Step 1: Preheat & Prep Pan
Grab your favorite large skillet, one with a lid if you have it (though it’s not strictly necessary). Place it over medium heat and add that tablespoon of olive oil. Let it get nice and warm, just shimmering a little. We want it ready to gently cook those aromatics without burning them.
Step 2: Mix Dry Ingredients
This step is actually quite minimal! We’ll be adding the dried ingredients in as we go. So, no separate bowl needed here, which is part of the magic!
Step 3: Mix Wet Ingredients
In this case, the “wet ingredients” will be added to the pan after the aromatics have softened. We’ve got our broth and cream ready to go, and they’ll be introduced to the skillet to create our luscious sauce.
Step 4: Combine
Once your oil is shimmering, toss in the chopped onion. Cook, stirring occasionally, for about 5-7 minutes until it’s softened and translucent. Don’t rush this – it builds a foundation of flavor! Then, add the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic; it can happen quickly!
Step 5: Prepare Filling
This is where the gnocchi comes in! Add the entire package of shelf-stable gnocchi directly into the skillet with the softened onions and garlic. Give them a quick stir to coat them slightly in the oil. Then, pour in the vegetable or chicken broth and the heavy cream. Sprinkle in the Italian seasoning, salt, and pepper. Stir everything gently to combine. Make sure the gnocchi are mostly submerged in the liquid.
Step 6: Layer & Swirl
There’s no fancy layering or swirling needed for this particular recipe, as everything cooks together harmoniously. The key is to ensure the gnocchi are evenly distributed in the liquid so they cook properly and absorb the sauce evenly.
Step 7: Bake
Bring the mixture to a gentle simmer over medium-high heat. Once it’s bubbling, reduce the heat to medium-low, cover the skillet (if you have a lid – it helps things cook evenly), and let it simmer for about 10-15 minutes. Stir occasionally to prevent sticking. The gnocchi will puff up and become tender, and the sauce will thicken beautifully. You’ll know it’s ready when the gnocchi are plump and float to the surface, and the sauce has reached a lovely, creamy consistency. If it looks a little too thick, you can add a splash more broth. If it seems too thin, let it simmer uncovered for a few extra minutes to reduce.
Step 8: Cool & Glaze
Once the gnocchi are perfectly cooked and the sauce is creamy, remove the skillet from the heat. Stir in the grated Parmesan cheese until it’s melted and the sauce is even richer. Taste and adjust seasoning if needed. If you like, a little squeeze of fresh lemon juice at this stage can really brighten the flavors. Stir in most of the fresh basil or parsley, reserving a little for garnish.
Step 9: Slice & Serve
Serve the One Pan Gnocchi directly from the skillet. It looks so rustic and inviting this way! Spoon generous portions into bowls. Garnish with the remaining fresh herbs and an extra sprinkle of Parmesan cheese. This dish is best enjoyed piping hot, right out of the skillet, so it’s perfect for casual family dinners or when you have friends over and want something impressive yet easy.
What to Serve It With
This One Pan Gnocchi is practically a meal in itself, but it’s also wonderfully adaptable to pair with other things, depending on what you’re in the mood for! For Breakfast, though it sounds unusual, a smaller portion can be surprisingly delightful! Think of it as a savory, comforting start to the day. I like to serve it with a perfectly poached egg on top – the runny yolk mixes into the sauce and is just heavenly. A strong cup of coffee is the perfect companion here. For a more formal Brunch, you could serve it alongside some crispy bacon or a light, fresh Fruit salad to balance the richness. Consider adding some blanched asparagus spears directly to the skillet in the last few minutes of cooking for a pop of green and an elegant touch. As a decadent Dessert… okay, maybe not a traditional dessert, but if you’re craving something incredibly comforting after dinner and don’t want to bake a whole cake, a small bowl of this, perhaps with a whisper more Parmesan or a drizzle of good olive oil, feels like a cozy treat. For Cozy Snacks, this is the ultimate! Serve it in little ramekins with some crusty bread for dipping into that glorious sauce. It’s the perfect antidote to a chilly evening or a stressful day. My family often requests this for “movie night” snacks, served in individual bowls so everyone can have their own little pot of comfort. It’s amazing how a simple dish can evoke such a sense of togetherness and warmth.
Top Tips for Perfecting Your One Pan Gnocchi
Over the years of making this (and trust me, I’ve made it a LOT!), I’ve picked up a few tricks that make it even better. First, regarding the Zucchini Prep – oops, wait, I’m getting ahead of myself! There’s no zucchini in this particular version. My brain sometimes goes to my other favorite one-pan meals! For *this* gnocchi, the key is really about the gnocchi themselves. Use the shelf-stable kind you find in the pasta aisle; they work beautifully because they hold their shape well. Fresh gnocchi can sometimes break down too much. For Mixing Advice, the biggest thing is not to over-stir once the liquid is in. You want the gnocchi to cook gently and absorb the liquid. Constant vigorous stirring can make them mushy. Gentle turns are your friend. My personal “aha!” moment for Swirl Customization was realizing you don’t need to do anything fancy. The sauce naturally gets a lovely creamy texture. However, if you wanted to add something, you could dollop in some pesto or a swirl of ricotta just before serving for extra flavor and visual appeal. For Ingredient Swaps, if you don’t have heavy cream, half-and-half is a good substitute, or even whole milk with a tablespoon of cornstarch mixed in to help it thicken. For a dairy-free option, I’ve experimented with full-fat coconut milk (the canned kind, not the drinking kind!) and it actually made it incredibly creamy and rich, with a subtle coconut hint that was surprisingly delicious. You could also try a good quality oat milk or cashew cream. When it comes to Baking Tips, make sure your heat isn’t too high. A gentle simmer is what we’re after. If it’s boiling too vigorously, the liquid can evaporate too quickly, leaving you with undercooked gnocchi and a sauce that’s too thick. Keep an eye on it and adjust the heat as needed. If you don’t have a lid, you can loosely tent the skillet with foil. For Glaze Variations – again, I’m thinking of another recipe! Here, the “glaze” is really just the creamy sauce and the finishing touches. If you wanted something extra, a drizzle of truffle oil at the end is divine, or a sprinkle of red pepper flakes for a little heat. The key is to let the sauce develop its own richness from the cream and Parmesan.
Storing and Reheating Tips
This One Pan Gnocchi is so good, it rarely has leftovers in my house, but when it does, here’s how I handle it. For Room Temperature storage, I honestly don’t recommend leaving it out for more than two hours. It’s a creamy dish, so best to get it into the fridge relatively quickly. Once it’s cooled down a bit, transfer it to an airtight container. Refrigerator Storage is your best bet for keeping it fresh. It will last beautifully in an airtight container in the fridge for about 3-4 days. The sauce might thicken up a bit as it chills, which is totally normal. For Freezer Instructions, I’ve found that gnocchi dishes can be a little tricky to freeze and retain their perfect texture. The gnocchi themselves can become a bit gummy or watery upon thawing. However, if you must freeze it, let it cool completely, transfer it to a freezer-safe container or heavy-duty freezer bags, and try to remove as much air as possible. It should last for about 1-2 months. The texture might be slightly compromised, but it will still be edible and comforting. For Glaze Timing Advice, in this recipe, the “glaze” is the sauce itself. When reheating, I always add a splash of liquid – milk, cream, or broth – to loosen it up and bring it back to its original creamy consistency. For refrigerated leftovers, simply reheat gently on the stovetop over low heat, stirring frequently and adding that splash of liquid until it’s warmed through and creamy again. If reheating from frozen, thaw it overnight in the refrigerator first, then proceed with the stovetop reheating method.
Frequently Asked Questions
Final Thoughts
So there you have it – my beloved One Pan Gnocchi! This recipe is more than just a meal; it’s a little bit of kitchen magic that proves you don’t need to spend hours slaving away to create something truly delicious and satisfying. It’s the kind of dish that makes you feel good about what you’re serving your family, even on your busiest evenings. The way the gnocchi soak up that creamy sauce is just divine, and the fact that it all comes together in one pan? Pure genius. If you love simple, comforting, and incredibly flavorful meals, you are going to adore this. It’s a wonderful starting point, and I really encourage you to play around with adding your favorite veggies or proteins to make it your own. If you enjoyed this, you might also love my Creamy Tomato Pasta or my Easy Lemon Herb Roasted Chicken – they’re all about maximizing flavor with minimal effort. I can’t wait to hear what you think of this One Pan Gnocchi! Please let me know in the comments below how yours turned out, or if you discovered any amazing variations. Happy cooking, and even happier eating!
One Pan Gnocchi
Ingredients
Main Ingredients
- 16 oz gnocchi shelf-stable or fresh
- 1 pint cherry tomatoes halved
- 5 oz fresh spinach
- 2 cloves garlic minced
- 0.5 cup vegetable broth
- 0.5 cup heavy cream
- 2 tbsp olive oil
- 0.25 cup Parmesan cheese grated, for serving
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Preparation Steps
- Heat olive oil in a large oven-safe skillet or a deep, wide pan over medium heat.
- Add minced garlic to the skillet and cook for 1 minute until fragrant. Be careful not to burn it.
- Stir in the gnocchi, halved cherry tomatoes, vegetable broth, salt, and black pepper. Bring the mixture to a gentle simmer.
- Cover the skillet and cook for 8-10 minutes, or until the gnocchi are tender. Stir occasionally to prevent sticking.
- Remove the lid, then stir in the heavy cream and fresh spinach. Cook for another 2-3 minutes, or until the spinach has wilted and the sauce has thickened slightly.
- Serve immediately, garnished with grated Parmesan cheese if desired.
