Easy, Cheesy Skillet Gnocchi with Beans
Published Oct 30, 2026
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This skillet gnocchi is my kind of weeknight dinner: gnocchi and buttery beans baked under melty cheese with lots of veg. It all happens in one pan in just 35 minutes!
My Favorite New Fast and Easy Gnocchi Skillet
In summer, I love a pesto gnocchi skillet, or one loaded with sweet little tomatoes, but for a vegetarian weeknight gnocchi dinner to carry me through the colder months, this is it. I came up with this gnocchi skillet on a chilly evening when I wanted something comforting and a little indulgent, but still packed with fiber and protein.
I was inspired by the idea of a cheesy gnocchi bake. To give it my own spin, I add Mediterranean spices for gentle warmth, plus canned butter beans to make it a meal. I think the creamy white beans are so good with the little pillows of gnocchi. Sautéed onion, pepper and some greens add juiciness and color, and cherry tomatoes make a simple and sweet pan sauce.
Instead of transferring it to a baking dish, I slide the whole pan into the oven (so make sure you use an oven-safe skillet!). A little grated Gruyère and Pecorino Romano gives it a cheesy golden crust everyone loves.
Key Ingredients
- Extra virgin olive oil: It crisps the gnocchi and builds the flavor base for the sauce. I use a good one here—currently loving the herbaceous flavor of this Koroneiki olive oil—and I love finishing each serving with a drizzle at the end.
- Potato gnocchi: Shelf-stable, refrigerated, or fresh gnocchi all work for this recipe. You will find them in the pasta aisle or the refrigerated section by the ravioli. Par-boil them if you’re using fresh gnocchi, but feel free to skip boiling if using a store-bought option. Feel free to use gluten-free potato gnocchi, which are increasingly available in grocery stores.
- Onion and red bell pepper: These make the sweet, savory base of the sauce. Cooking them until they are soft and lightly browned adds a layer of flavor.
- Garlic: The gnocchi and the beans can both handle a lot of seasoning, so I use four cloves for big garlic flavor. Add it after the veggies soften so it goes fragrant without burning.
- Spices: A trip of smoked paprika, ground coriander, and ground cumin brings smoky, citrusy, earthy warmth.
- Aleppo pepper: A mild, fruity chile with a gentle heat and a hint of tang. It is not fiery, just warm. It’s our top-selling spice! Try it and you’ll find so many ways to use it.
- Cherry tomatoes: No matter the time of year, I love cherry tomatoes because they soften into a juicy, sweet pan sauce in just minutes.
- Vegetable broth loosens the sauce and lets you scrape up all the browned bits from the pan, which is where the flavor lives. Feel free to substitute chicken stock if you’re not feeding vegetarians.
- Butter beans add protein and fiber along with their creamy texture. Look for them near the other canned beans, sometimes labeled lima beans.
- Baby spinach softens in seconds and adds color and vitamins.
- Lemon brightens the whole skillet and balances the richness of the cheese.
- Cheese: Gruyère melts beautifully and adds a nutty, slightly sweet flavor. Pecorino Romano is sharp and salty. Half goes into the sauce and half goes on top.
- Parsley adds a fresh, herby finish at the end.
How to Make Skillet Gnocchi
- Get ready. Place a rack in the upper third of the oven and heat it to 425°F. Chop 1 medium yellow onion and 1 red bell pepper. Halve 2 cups cherry tomatoes. Chop 4 garlic cloves. Drain and rinse 1 (15-ounce) can of butter beans. Zest and juice half of a lemon.
- Sizzle the gnocchi. In a 12-inch cast iron skillet or oven-safe pan, add 2 tablespoons extra virgin olive oil and cook over medium-high until the oil shimmers. Add 1 (16-ounce) package shelf-stable or refrigerated potato gnocchi and spread them in a single layer. Sizzle, without stirring, until golden on the bottom, about 2 to 3 minutes. Stir and cook until golden on the other side, 2 to 3 minutes more. Transfer the gnocchi to a plate.
- Sauté the vegetables. Turn the heat down to medium and add another drizzle of olive oil if the pan looks dry. Add onion and bell pepper and season with a big pinch (about 1/2 teaspoon) kosher salt. Cook, stirring occasionally, until soft and lightly browned, 5 to 6 minutes.
- Season the vegetables. Add 4 minced garlic cloves, 3/4 teaspoon smoked paprika, 1 teaspoon ground coriander, 1/2 teaspoon ground cumin, 1/2 teaspoon Aleppo pepper, and a big pinch (about 1/2 teaspoon) of freshly ground black pepper. Stir until fragrant, about 45 seconds.
- Make the sauce. Add the cherry tomatoes and cook until they soften and release their juices, 3 to 4 minutes. Press a few with the back of a spoon to help them along. Pour in 3/4 cup vegetable broth and scrape up any browned bits. Add butter beans and another big pinch of kosher salt. Simmer until slightly thickened, 2 to 3 minutes. For a creamier texture, mash a few beans against the side of the pan.
- Add the gnocchi. Stir in 3 cups baby spinach a handful at a time, stirring until just wilted. Add the gnocchi, lemon zest and juice, and 1/4 cup grated Pecorino Romano.
- Bake and serve. Sprinkle 1/2 cup grated Gruyère and the remaining 1/4 cup Pecorino over the top. Bake until melted and bubbly, 8 to 10 minutes. Switch to the broil function and cook until the cheese is golden in spots, watching closely, this can happen very fast. Remove from the oven and top with the parsley and a drizzle of olive oil. Serve hot.
Make it Your Own
- No butter beans? Cannellini beans or chickpeas work just as well. Cannellini are creamy, and chickpeas add a little more bite.
- Spinach swap: Use baby kale, Swiss chard (chopped small), or arugula. You can also easily swap in defrosted, drained frozen spinach.
- Change the heese: Swap the Gruyère for fontina, mozzarella, or provolone. Parmesan or Manchego can stand in for Pecorino Romano.
- Add or swap veggies: Zucchini, mushrooms, or roasted red peppers from a jar all work in place of, or alongside, the bell pepper.
- Make it dairy-free: This gnocchi skillet is already vegetarian. For a vegan version, use dairy-free cheeses and, or add a crunchy breadcrumb topping instead.
- Add protein: Stir in sliced cooked chicken sausage or rotisserie chicken.
What to Serve with Skillet Gnocchi
- A crunchy salad: An arugula salad is a perfect side to add something fresh. Classic Greek salad or a sweet fennel and orange salad would be lovely, too.
- Some crusty bread would be welcome to soak up the last of the sauce. Go for olive bread or make some ciabatta garlic bread.
- For dessert: A light and refreshing scoop of lemon sorbet would be a nice way to wrap up this gnocchi dinner.
More Easy Gnocchi Dinners
The Mediterranean Dish
Skillet Gnocchi with Beans and Veggies
A one-pan sauté that pairs gnocchi, butter beans, and lots of veg to make my version of a cheesy gnocchi bake! Be sure to start it in a broiler-safe pan so you can melt the cheese on top.
Ingredients
- 2 tablespoons extra virgin olive oil
- 1 pound shelf-stable or refrigerated potato gnocchi
- 1 medium yellow onion, chopped
- 1 red bell pepper, chopped
- Kosher salt
- 4 garlic cloves, minced
- 3/4 teaspoon smoked paprika
- 1 teaspoon ground coriander
- 1/2 teaspoon ground cumin
- 1/2 teaspoon Aleppo pepper
- Black pepper
- 2 cups cherry tomatoes, halved
- 3/4 cup vegetable broth
- 1 (15-ounce) cans butter beans, drained and rinsed
- 3 cups baby spinach
- 1/2 lemon, zested and juiced
- 1/2 cup grated Gruyère
- 1/2 cup grated Pecorino Romano, divided
- 1/4 cup chopped fresh parsley
Instructions
- Get ready. Place a rack in the upper third of the oven and heat it to 425°F.
- Sizzle the gnocchi. In a 12-inch cast iron skillet or oven-safe pan, add the extra virgin olive oil. Cook over medium-high until the oil shimmers. Add the gnocchi in a single layer and leave it alone until golden on the bottom, 2 to 3 minutes. Stir and cook until golden on the other side, 2 to 3 minutes more. Transfer the gnocchi to a plate.
- Sauté the vegetables. Turn the heat down to medium and add another drizzle of olive oil if the pan looks dry. Add the onion and bell pepper and season with a big pinch of kosher salt. Cook, stirring occasionally, until soft and lightly browned, 5 to 6 minutes.
- Season the vegetables. Add the garlic, smoked paprika, coriander, cumin, Aleppo pepper, and a big pinch of black pepper. Stir until fragrant, about 45 seconds.
- Make the sauce. Add the cherry tomatoes and cook until they soften and release their juices, 3 to 4 minutes. (Press a few with the back of a spoon to help them along). Pour in the broth and scrape up any browned bits. Add the butter beans and another big pinch of kosher salt. Simmer until slightly thickened, 2 to 3 minutes. (Mash a few beans against the side of the pan if you’re looking for a creamier texture.)
- Add the gnocchi. Stir in the spinach a handful at a time until just wilted. Add the crispy gnocchi, lemon zest and juice, and 1/4 cup Pecorino.
- Bake and serve. Sprinkle the Gruyère and the remaining 1/4 cup Pecorino over the top. Bake until melted and bubbly, 8 to 10 minutes. Switch to the broil function and cook until the cheese is golden in spots, watching closely, this can happen very fast. Remove from the oven and top with the parsley and a drizzle of olive oil. Serve hot.
Nutrition
Calories: 415.8kcal, Carbohydrates: 52.7g, Protein: 16g, Fat: 17.2g, Saturated Fat: 6.8g, Polyunsaturated Fat: 1.3g, Monounsaturated Fat: 7.9g, Cholesterol: 31.1mg, Sodium: 864.7mg, Potassium: 492mg, Fiber: 5.8g, Sugar: 5.4g, Vitamin A: 4289.4IU, Vitamin C: 76.6mg, Calcium: 383mg, Iron: 6.3mg
Nutrition information is automatically calculated, so should only be used as an approximation.
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