One Pan Gnocchi with Vegetables
This one pan gnocchi with vegetables is a cozy, vegetarian skillet dinner made with shelf-stable gnocchi, marinara sauce, and a mix of fresh and frozen veggies. Everything cooks right in one pan for a comforting meal that’s ready in about 20 minutes with minimal prep.
Servings: 4 servings
Calories: 262kcal
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.
Nutrition
Calories: 262kcal | Carbohydrates: 56g | Protein: 10g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 0.1g | Sodium: 1247mg | Potassium: 1044mg | Fiber: 8g | Sugar: 9g | Vitamin A: 4537IU | Vitamin C: 84mg | Calcium: 121mg | Iron: 7mg
