Thinking of what to make for dinner every night can seem time consuming, but with this One Pan Gnocchi, dinner will be ready in under an hour and cleaning up will be a breeze. Serve it with Winter Wild Rice Salad for a complete meal! If your family loves quick and delicious dinners, try One Pan Broccoli Cheddar Orzo, One Pan Tuscan Pasta, Bean and Sweet Potato Tacos, and Vegan Rainbow Peanut Noodles.
Why I Love This Recipe
- One Pan: There’s nothing easier than throwing all of your ingredients into a casserole dish and baking it. That’s why I love one pan meals.
- Balanced Meal: A lot of time pasta dishes are high in carbohydrates and contain little protein or fiber. This One Pan Gnocchi has added lentils for protein and fiber plus spinach for some veggies, making it a complete meal.
- Dairy Free: No one would ever guess it but no dairy is needed to make this creamy, delicious gnocchi dish!
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Notes on Ingredients
- Gnocchi: Use gluten-free gnocchi to make this gluten-free. Love gnocchi? Make my One Pan Lemon Gnocchi next.
- Marinara: Make sure to use a marinara that is seed oil and refined sugar free. My sauce of choice for this recipe is the Sauz Lemon Marinara.
- Lentils: Make sure to drain and rinse your lentils with a strainer before adding in. Draining the lentils will help with bloating. Use leftover lentils and make my Nourish Pot!
- Ricotta: While you can purchase a vegan ricotta, like Kite Hill for example, I love to make my Vegan Cashew Ricotta for this recipe.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make One Pan Gnocchi?
- Preheat the oven to 400 F.
- In a 9×13 casserole dish mix all ingredients together until all the ingredients are well coated.
- Bake uncovered for 30-40 minutes until gnocchi is fork tender.
- Mix in the dairy-free ricotta and garnish.
- Serve hot and enjoy.
- Step 1: First, add the marinara to your casserole dish.
- Step 2: Then, add in the gnocchi and rinsed lentils.
- Step 3: Add in the tomatoes, spinach, bell peppers, salt, pepper, and garlic.
- Step 4: Bake in the oven at 400F for 30-40 minutes until gnocchi is cooked. Add in the ricotta.
- Step 5: Stir in the ricotta well while hot.
- Step 6: Lastly, garnish with parmesan and basil. Enjoy!
Commonly Asked Questions
Store the One Pan Gnocchi in an airtight container for up to 4 or 5 days in the fridge. To reheat, put in a microwave safe bowl and heat for about 1-2 minutes.
You can substitute the gnocchi for a pasta or rice, just know that the cook times may vary if using something else. If you love gnocchi dishes, try my Mediterranean Gnocchi next. For a gnocchi-free dish, make my Lasagna Soup!
Yes! You absolutely can use frozen spinach instead of fresh. Another pasta dish that is filled with veggies (spinach included!) is my All Your Greens Pasta.
A salad like my Meal Prep Salad would work well with this One Pan Gnocchi dish to prepare for the week. If you want to make a full meal, don’t forget about dessert! Add these Vegan Chocolate Peanut Butter Banana Muffins to your menu, as well, to end the meal with!
“Having a dinner that can be made in under an hour and feed my whole family is ideal! Love how versatile this is, too!”
– Taylor
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Extra Helpful Tips
- To know when the gnocchi is done, make sure to check that a fork can go all the way through and it is soft and tender.
- If you are making your own ricotta, double the batch and keep the extra in an airtight container to use for recipes throughout the week.
- Strain the lentils to remove the aquafaba/sodium which will help prevent bloating.
- Make my One Pot Healthy Orzo or Vegan Creamy Cauliflower Cashew Alfredo Pasta next!
More One Pan & One Pot Dinners
If you tried this One Pan Gnocchi or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
One Pan Gnocchi
Equipment
- 1 casserole dish 9×13 size
- 1 knife for cutting vegetables
- 1 spoon large for mixing
Ingredients
- 1 jar marinara
- 3 cups water
- 1 16 oz package gnocchi
- 1 15 oz can lentils drained and rinsed
- 6 cloves garlic minced
- 1 cup cherry tomatoes halved
- 1 cup bell pepper diced
- 1 cup spinach chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- ⅓ cup dairy-free ricotta cheese
Garnish
- basil
- vegan parmesan
Instructions
- Preheat the oven to 400 F.
- In a 9×13 casserole dish mix all ingredients together until all the ingredients are well coated.
- Bake uncovered for 30-40 minutes until gnocchi is fork tender.
- Mix in the dairy-free ricotta and garnish.
- Serve hot and enjoy.
Notes
- To know when the gnocchi is done, make sure to check that a fork can go all the way through and it is soft and tender.
- If you are making your own ricotta, double the batch and keep the extra in an airtight container to use for recipes throughout the week.
- Strain the lentils to remove the aquafaba/sodium which will help prevent bloating.
Taylor From HealthyGirl Kitchen says
Having a dinner that can be made in under an hour and feed my whole family is ideal! Love how versatile this is, too!
Ashley says
Hi! Is water supposed to be added? It’s in the ingredient list but not in the step by step with pictures. Mine came out really soupy so I wonder if that’s why! Thanks!
Jordan Stacy says
Hi Ashley! Jordan from the HealthyGirl team here. Yes, the water is supposed to be added! Hmm, it could be extra-liquidy depending on the brand of sauce you used along with the brand of gnocchi. Also, did you thoroughly drain your lentils? That could’ve added excess liquid.
Jordan Stacy says
This gnocchi recipe is EASY and delicious! This is a weeknight staple dinner for me.
Denise says
This came out soupy but still tasty. I think when I try this again I will cut back on salt and water. Question for you: do you add the ricotta before or after cooking?
Jordan Stacy says
Hi Denise! Jordan from the HealthyGirl team here. The ricotta is mixed in after cooking! As for the liquid issue, I would check to make sure you drained your lentils and make sure you used a 16oz package of gnocchi! Also, liquidity can depend on what brand of marinara you used. Try reducing the liquid in a 1/2 cup increment and see if that makes a difference next time!
Stephanie says
Hi! The recipe and the write up are different! In the more thorough write up it states add ricotta before baking! Maybe you should take a look and clarify! TY!
Jordan Stacy says
Hi Stephanie! Jordan from the HealthyGirl team here. Thanks so much for letting us know! To clarify, the ricotta is mixed in after the dish has baked. The recipe has been updated to reflect that.