I have a complex relationship with one-skillet dishes. On the one hand, it’s absolutely wonderful to have limited post-dinner cleanup. On the other hand, good flavors can sometimes be hard to come by in one-pan dishes. This recipe (lightly adapted from Eating Well) is the best of all worlds – easy to make, easy to cleanup, yet comforting and delicious to eat.

Hello, winter staple!

Prep Time: 15 min | Cook Time: 30 min | Serves: 4


  • Olive oil
  • 1 16oz package of shelf-stable gnocchi (regular or whole wheat)
  • 1 small yellow onion, finely diced
  • 4 garlic cloves, minced
  • 1/2 cup low sodium chicken broth
  • 1 15 oz can diced tomatoes (either fire roasted or Italian seasonings)
  • 1 15oz can white beans, rinsed
  • 6 cups spinach or fresh chopped chard
  • 1-2 yellow or red diced bell peppers
  • 1/4 tsp freshly ground pepper (more to taste)
  • 1/2 cup shredded mozzarella cheese
  • 1/4 cup shredded parmesan cheese


Heat oil in a large nonstick skillet over medium heat. Once the pan is good and hot, add the gnocchi and cook, stirring often, until plumped and starting to brown (5-7 minutes). Remove gnocchi and set aside.

Add a bit more oil and sauté the onion and bell peppers for about 2 minutes. Add broth and garlic then cover cook until the onion and peppers are soft, about 4-6 minutes.

Add the spinach or chard and cook until reduced in size and starting to wilt (1-2  minutes).

Stir in the tomatoes, white beans, black pepper and bring to a simmer. Add the gnocchi and cook uncovered until the sauce begins to thicken a bit.

Sprinkle with both cheese and continue to cook until the cheese is melted and bubbling.


Stir in and simmer some crushed red pepper for a bit of spicy heat!