Skillet Gnocchi with Beans and Veggies

A serving of the skillet gnocchi on a plate with a fork.

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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.

Prep Time5

Cook Time30

Total Time35

Course: Entree

Cuisine: American/Mediterranean

Diet: Vegetarian

Servings:

Calories: 415.8kcal

Author: Suzy Karadsheh

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.

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