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One-Skillet Easy Gnocchi Dinner (Vegan and Gluten free too!)

When you just need a quick, hearty meal that tastes even better the next day, this is your dish. Change up the veggies and beans as you need...so versatile!!
Servings: 6

Ingredients

  • 2 tbsp olive oil
  • 1 medium red onion, chopped
  • 1 red pepper, chopped
  • 3 cloves garlic, minced
  • 1/2 cup sun dried tomato, chopped
  • 2 cups sliced mushrooms
  • 2 cups tomato puree/passata (you can sub in store bought tomato sauce)
  • 1 package store-bought gnocchi (you can use home made)
  • 1 can (540mL) white cannellini beans, drained and rinsed (you can sub in any bean of your choice)
  • 1 can (540 mL) red kidney beans, drained and rinsed (you can sub in any bean of your choice)
  • 2 tbsp grated parmigiana cheese (optional)
  • salt and pepper to taste
  • chopped parsley to garnish

Instructions

  • In a very large skillet (you can use a soup pot if you don't have a large skillet/pan) over medium heat, add olive oil and onion and red pepper and cook until soft (about 5-7 minutes); add the garlic, sun dried tomatoes and mushrooms and cook until wilted (about another 5 minutes).
  • Add tomato puree/passata and stir mixture together then add gnocchi and gently stir again (add up to one more cup of water if your mixture looks to thick). Cover, lower heat to low and cook for 6-8 minutes or until gnocchi are tender.
  • Add the beans and stir again. Taste and season with salt and pepper.
  • Remove from heat, sprinkle with cheese and parsley and serve with a fresh green salad!