Pasta
Gnocchi, Roasted-Pepper & Spinach Skillet
Soft potato gnocchi and white beans simmer briefly in a roasted red-pepper tomato sauce with spinach and a modest Parmesan finish.
Inspired by Italian-inspired weeknight gnocchi
Prep
15 min
Cook
20 min
Serves
4 servings
Difficulty
Easy
Pantry match
Uses the current servings and temporary recipe changes.
Missing 14 ingredients
- • 1 tablespoon olive oil
- • 1 onion, finely diced
- • 2 garlic cloves, minced
- • 1 cup drained jarred roasted red peppers
- • 1 cup crushed tomatoes
- • 1 cup low-sodium vegetable broth
- • 1/2 teaspoon dried oregano
- • 16 ounces shelf-stable potato gnocchi
- • 1 can cannellini beans (15 ounces), drained and rinsed
- • 4 cups baby spinach
- • 1/4 cup grated vegetarian Parmesan-style cheese
- • 1/4 teaspoon kosher salt
- • 1/4 teaspoon black pepper
- • 2 tablespoons chopped basil
View ingredient-by-ingredient match
- 1 tablespoon olive oilMissing
- 1 onion, finely dicedMissing
- 2 garlic cloves, mincedMissing
- 1 cup drained jarred roasted red peppersMissing
- 1 cup crushed tomatoesMissing
- 1 cup low-sodium vegetable brothMissing
- 1/2 teaspoon dried oreganoMissing
- 16 ounces shelf-stable potato gnocchiMissing
- 1 can cannellini beans (15 ounces), drained and rinsedMissing
- 4 cups baby spinachMissing
- 1/4 cup grated vegetarian Parmesan-style cheeseMissing
- 1/4 teaspoon kosher saltMissing
- 1/4 teaspoon black pepperMissing
- 2 tablespoons chopped basilMissing
Cook smarter
- Read the full method once before starting.
- Prep ingredients first for a smoother cook.
- Use the print button for a cleaner kitchen copy.
Guided cooking
Cook one clear step at a time
Your place is saved on this device.
Method
Recipe notes
Gnocchi are potato dumplings, distinct from the catalog's wheat-pasta shapes and chicken-gnocchi soup. A pepper-tomato sauce adds body without a cream-heavy base. Package cooking methods vary; a product that requires separate boiling should be cooked that way and folded into the finished sauce.
Planning, storage, and serving
Storage and reheating
Refrigerate skillet portions within two hours and use within 3 days. Reheat gently until hot throughout with a splash of water; gnocchi become softer with repeated heating and are best not boiled hard.
Make-ahead tips
Blend the pepper sauce and dice onion a day ahead, refrigerating both. Cook gnocchi close to serving for the best texture rather than letting them sit for hours in a hot sauce.
What to serve with it
- - Lemon-dressed greens
- - Roasted broccoli
- - Tomato cucumber salad
Equipment needed
- - Wide lidded skillet
- - Blender or food processor
- - Measuring jug and wooden spoon
Difficulty explained
A blended jarred-pepper sauce and canned beans keep preparation short; reading the gnocchi cooking instructions prevents an unsuitable shortcut.
Recipe calculator
Nutrition facts
Updating nutrition…
Alternatives
Apply a reviewed substitution to this temporary working copy. The published recipe stays unchanged.
Browse reviewed options
Pecorino Romano
Use about three-quarters as much finely grated Pecorino Romano.
Chopped kale
Use an equal packed volume of stemmed chopped kale.
Diced tomatoes, lightly crushed
Use the same can size of diced tomatoes and crush them briefly with a potato masher.
Type the ingredient you're missing — we'll find what you can use instead.
Pitfalls to Watch Out For
- Assuming every gnocchi product can cook directly in sauce can give uneven or gummy dumplings.
- Leaving the skillet uncovered with too little liquid dries the sauce before the gnocchi become tender.
- Continuing a hard boil after the dumplings are cooked softens them excessively and thickens the sauce unevenly.
Nutrition Context
- The estimate includes gnocchi, white beans, vegetables, sauce, measured oil, and the modest cheese finish per person.
- Potato gnocchi often include wheat and sometimes egg; read the actual package rather than treating the potato name as a dietary guarantee.
FAQ
Are gnocchi gluten-free?
Not necessarily. Many contain wheat flour; choose a personally suitable product and read its label.
Must I boil them separately?
Follow your package. Some shelf-stable products simmer in sauce, while others need a separate boiling stage.
Can I use raw peppers?
They need roasting and peeling first for this smooth sauce; jarred roasted peppers provide the shortcut.
Is there cream in the sauce?
No. Blended roasted peppers and tomatoes provide its body, with a modest cheese finish.
Can I freeze it?
The sauce and beans freeze better without cooked gnocchi, whose texture may soften after thawing.
What sides pair best with this dish?
Good pairings include Lemon-dressed greens; Roasted broccoli; Tomato cucumber salad. Choose one or two based on how substantial you want the meal to be.