Easy, Cheesy Skillet Gnocchi with Beans

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.

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.