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Creamy gnocchi with sautéed spinach and asparagus in a shallow beige bowl, served fresh

Weeknight Vegetarian Gnocchi Recipe

Chef Roberto, an Italian-American cuisine expert from Eat Every Slice, smiling while holding a plate of freshly made pasta garnished with basil.Roberto
Weeknight vegetarian gnocchi recipe made in one pan with vegetables and a creamy sauce for an easy and comforting meatless dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine American-Italian
Servings 4 servings
Calories 560 kcal

Equipment

  • Large skillet
  • Wooden or silicone spatula
  • Measuring Cups and Spoons

Ingredients
  

For the Gnocchi Skillet

  • 16 oz potato gnocchi
  • 1 tbsp olive oil
  • 1 onion diced
  • 2 garlic cloves minced
  • 3/4 cup heavy cream or half and half
  • 1 zucchini sliced
  • 3 cups fresh spinach
  • 1/3 cup grated Parmesan cheese
  • 1/2 tsp salt
  • 1/4 tsp black pepper

Instructions
 

  • Sauté onion and garlic in olive oil until softened.
  • Add gnocchi and cook until lightly golden.
  • Stir in cream, vegetables, and simmer gently.
  • Add cheese, season, and serve warm.

Notes

Add a splash of milk when reheating to keep the sauce smooth. Best enjoyed within 2 to 3 days.
Keyword easy vegetarian dinner, vegetarian gnocchi, weeknight gnocchi recipe