If one-pan dinners are your love language, this one pan gnocchi with vegetables is about to earn a permanent spot in your weeknight rotation. Shelf-stable gnocchi, a jar of marinara, and a mix of fresh and frozen veggies come together in one skillet for a cozy, no-stress dinner that's ready in about 20 minutes.
This is the kind of flexible recipe I lean on when the fridge is half full and everyone's hungry now. The gnocchi cook right in the sauce, soaking up all that tomato flavor, and optional melted mozzarella on top makes it feel extra comforting. And if you love one pan gnocchi dinners as much as we do, my one pan alfredo gnocchi is new favorite worth trying.
TL;DR: One Pan Gnocchi with Vegetables
- 🍝 What it is: A cozy one pan gnocchi dinner cooked in marinara sauce. No oven, no baking, just a simple stovetop dinner.
- 🥦 Ingredients: Shelf-stable gnocchi, zucchini, broccoli, spinach, jarred marinara, water, and optional mozzarella.
- 🔥 How it's made: Sauté veggies → add gnocchi, sauce, and water → simmer until tender → finish with spinach and cheese.
- ⏱️ Time: About 20 minutes from start to finish with very little prep.
- 🧺 Why it works: The gnocchi cook right in the sauce, soaking up flavor while keeping everything in one pan.
- 🔄 Easy swaps: Use any veggies you have on hand, add meatless crumbles for extra protein, or skip the cheese to keep it dairy-free.
- 🍽️ More easy gnocchi dinners: Try my Gnocchi with Peas or my Sheet Pan Pesto Gnocchi.
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Key Ingredients
- Shelf-stable gnocchi: Find it in the pasta aisle. No pre-boiling needed for this recipe.
- Zucchini: Slice into thin rounds then half-moons so they cook quickly and evenly. Use a mandoline if you are looking for precision.
- Frozen broccoli: No need to thaw, go straight from the freezer to the pan.
- Baby spinach: It looks like a lot, but it wilts down fast.
- Marinara sauce: Use your favorite jarred sauce, whatever you love is perfect.
- Water: This helps cook the gnocchi directly in the sauce. You could also sub the same amount of canned tomato sauce or V8 for an even more tomato forward dish.
Why My Vegetarian Gnocchi Dinner Works
- Everything cooks in one pan (no boiling water, no draining)
- Uses fresh, frozen, and pantry ingredients together
- Flexible enough to clean out the fridge or stick to the recipe as written
- Delicious and filling but made in less than 20 minutes
Step-by-Step: How to Make Skillet Gnocchi
Step 1: Heat a large skillet over medium-high heat. Add the zucchini and frozen broccoli and sauté for 5-7 minutes, until the veggies start to soften and get a little color.
Step 2: Add the gnocchi, marinara sauce, and water. Stir to combine.
Step 3: Bring everything to a boil, then reduce slightly and cook until the gnocchi are soft and tender, stirring occasionally.
Step 4: Add the spinach and stir just until it wilts.
Step 5: Serve and enjoy. Add mozzarella if want.
💡My Pro Tips
- Cut all the veggies a similar size so it cooks evenly. Especially if you are substituting in other veggies
- Add protein with meatless crumbles if you want to make it heartier.
- Swap the veggies based on what you have, this recipe is very forgiving. I like using asparagus, frozen peas, even thinly sliced brussels sprouts or even leftover roasted broccoli. The same veggies that work in my One Pan Pasta Primavera, will work here.
- Don't rush the simmer; letting the gnocchi soften fully makes all the difference.
- Keep it saucy. If the skillet looks dry while cooking, add a splash more water or marinara to help the gnocchi finish soft and glossy.
Recipe FAQs
Yes. Frozen vegetables work well here and don't need to be thawed first.
Cooking the gnocchi directly in the marinara and water lets it soften while soaking up flavor and saves you from washing another pot. It's the same method I use in my 2-ingredient gnocchi marinara recipe. If you want more texture, use my pan-fried gnocchi technique first, then follow the recipe as written.
Store leftovers in the fridge for up to 3 days. Reheat gently with a splash of water or sauce to loosen everything up.
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More stovetop pasta dishes you'll love
📖 Recipe
One Pan Gnocchi with Vegetables
Ingredients
- 1 TB Olive Oil
- 2 cups Zucchini (sliced in half moons) (from 2 small-medium zucchinis)
- 8 oz Frozen broccoli
- 1 lb Gnocchi (shelf-stable)
- 24 oz Jar marinara sauce
- 1 ½ cup Water
- 5 oz Baby spinach
- shredded mozzarella (optional for serving)
Instructions
- Heat a large skillet over medium-high heat. Add the zucchini and frozen broccoli and sauté for 5-7 minutes, until the vegetables start to soften and get a little color.
- Add the gnocchi, marinara sauce, and water. Stir to combine.
- Bring everything to a gentle boil, then reduce slightly and simmer until the gnocchi are soft and tender, stirring occasionally.
- Add the spinach and stir just until wilted.
- Remove from heat and top with mozzarella if using. Cover briefly to melt before serving.
Notes
- Cut all the veggies a similar size so they cook at the same rate.
- Add protein with meatless crumbles or shredded chicken.
- Swap the veggies based on what you have, this recipe is very forgiving.
- Don't rush the simmer. Letting the gnocchi soften fully makes all the difference.
- Keep it saucy. If the skillet looks dry while cooking, add a splash more water or marinara sacuce to help the gnocchi finish soft and pillowy.
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