Thinking of what to make for dinner for you and your family every night can seem time consuming, but with this One Pan Gnocchi, not only will you have dinner ready in under an hour, but cleaning up will also be a breeze. If quick, but delicious, dinners are something you and your family enjoy, make sure to also try my One Pan Broccoli Cheddar Orzo and my One Pan Tuscan Pasta.
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Notes on Ingredients
- 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.
- 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: Mix it all up and add in the ricotta.
- Step 5: Mix again making sure everything is coated well.
- Step 6: Lastly, bake in the oven at 400F for 30-40 minutes until gnocchi is cooked. Garnish with parmesan and basil.
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.
Yes! You absolutely can use frozen spinach instead of fresh.
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!
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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.
More One Pan/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 cutting board
- 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!