This vegetarian One Pan Gnocchi is made in 30 minutes flat. Perfect to serve two, this dish is healthy, filling, and absolutely delicious. Though we expected to have leftovers, Ray and I cleaned up every bite! Scroll to the bottom for the recipe, or check out the story behind this dish below.
I was anything but kidding last week when I mentioned my newfound addiction with one pan meals. While I had received a request from you guys for more one pan meals, I also just adore their simplicity. With endless options, I wanted to see what I could make with one of my all-time favorite pastas that I’ve been avoiding for some time.
My History with Gnocchi
Nine years ago, I studied abroad in the gorgeous nation of Luxembourg. (Incredibly small and incredibly under-rated. A must see for sure!) My three girlfriends and I (a fellow Jessica and two Al(l)isons – thus “A squared, J squared”) would travel almost every weekend to see the gorgeous sites of Europe. Upon returning to our small hometown of Differdange, Luxembourg, we would stop by the same spot to have delicious gnocchi that was topped with a creamy, luscious tomato sauce. The meal was incredible every time and grew to symbolize some of my happiest memories from that summer.
Now, every time I have gnocchi, I’m taken back to those delicious memories. I’ve tried to re-create the dish hundreds of times, but I’ve decided to accept that my re-creation of this gnocchi is not meant to be. (Perhaps this may also be an excuse to go back to visit?)
Thus, I determined that it was time to create a fresh take on my gnocchi dish to symbolize both the happy memories, as well as the new memories we’re creating each day. To which the One Pan Gnocchi with Sundried Vegetables was born.
The Newest Version
This dish travelled quickly in our home – Ray and I were almost fighting about the last few bites. I preferred naturally sun dried vegetables to bring out a stronger flavor in each bite so that we could skip most of the sauce, but feel free to mix in your favorite vegetables as you see fit. As this dish does not include any meat, I do recommend some form of protein source if you’ve decided to skip the Cannellini Beans.
ONE PAN GNOCCHI WITH SUNDRIED VEGETABLES
Total Time: 3o minutes
Serves: Two adults
18 ounce packaged Gnocchi (no need to make it from scratch unless you’re super Italian and can tell the difference)
1 1/2 cup sliced Baby Bella Mushrooms (dried)
3 cups Spinach (dried)
1 cup Sundried Tomatoes thinly sliced
1 can Cannellini Beans (drained)
2 tablespoons Extra Virgin Olive Oil
2 tablespoons water
1 tablespoon Balsamic Vinegar
1 teaspoon Red Pepper Flakes
Salt & Pepper to taste
Optional toppings: Parmesan Cheese, Crushed Walnuts, Pine Nuts
Directions (high altitude, but shouldn’t be much different for low altitude)
Heat the EVOO in a pan over medium to high heat until warm. Add the gnocchi and separate them so that they are each independent. Add minimal salt and pepper to taste, along with your red pepper flakes. Stir and flip relatively consistently for about 10 minutes until they become a golden brown and get a slight crisp. Remove from the pan and place in the separate bowl.
To the same pan you were using, add the mushrooms and cook until they are a bit softer and fragrant. Add the spinach, tomatoes, and cannellini beans to the pan. Stir occasionally for about 3 minutes, or until the spinach and tomatoes are a little bit limp. Salt & pepper to taste and add the water.
Add back in the previously cooked gnocchi and stir until all is combined and heated through.
Plate and top with the vinegar. Optional toppings that we used include crushed walnuts, pine nuts, or parmesan cheese. Enjoy!
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