One Pan Gnocchi

I’m not even kidding when I say this one pan gnocchi has become my absolute go-to for those evenings when life feels a little too hectic. You know those nights, right? The ones where the clock is ticking, the kids are hungry, and the idea of doing a mountain of dishes after dinner makes you want to just order pizza. Yeah, those. This recipe is my secret weapon for those exact moments. It’s ridiculously simple, outrageously delicious, and best of all? Minimal cleanup. It kind of reminds me of a really sophisticated, yet utterly comforting dish, but without all the fuss you’d expect. If you love a good creamy pasta dish, but dread the whole pot-boiling, sauce-simmering song and dance, then honey, this is for you. It’s become a legend in our house, right up there with my grandma’s Apple Pie, but for a weeknight meal!

What is one pan gnocchi?

So, what exactly is this magical one pan gnocchi situation I’m raving about? Think of it as a super streamlined way to get a deeply satisfying, creamy pasta dish onto your table. The beauty of this method is that everything – and I mean *everything* – cooks together in a single pan. The gnocchi, the sauce ingredients, the aromatics, all mingling and doing their thing in one glorious, glorious pot. It’s essentially a clever way to create a luscious sauce as the gnocchi themselves cook. They release just enough starch to thicken the liquid beautifully, creating a creamy, dreamy consistency without needing any heavy cream or complicated roux. It’s comfort food, elevated but still down-to-earth. It’s the kind of dish that makes you feel like a kitchen wizard, even if you’re just throwing things into one pan and letting them do the work.

How do I make one pan gnocchi?

Quick Overview

The process for this one pan gnocchi is shockingly straightforward. We’re talking about sautéing some aromatics, adding your liquid and uncooked gnocchi, letting it all bubble and thicken until the gnocchi are perfectly tender and the sauce is creamy. Then, a final touch of freshness and you’re done. It’s a one-pot wonder that minimizes fuss and maximizes flavor. You’ll be amazed at how quickly this comes together, usually in under 30 minutes from start to finish. It’s proof that you don’t need hours in the kitchen to create something truly special.

Ingredients

For the Main Dish:
2 tablespoons olive oil (good quality makes a difference, but any will do!)
4 cloves garlic, minced (don’t be shy with the garlic!)
1 medium onion, finely chopped (yellow or sweet onion works best)
1 teaspoon dried Italian seasoning (or a mix of oregano, basil, and thyme)
1/2 teaspoon Red Pepper flakes (optional, for a little kick!)
1 pound store-bought potato gnocchi (the shelf-stable kind, not refrigerated)
2 cups chicken or vegetable broth (low sodium is fine)
1/2 cup heavy cream (or half-and-half for a slightly lighter version)
1/4 cup grated Parmesan cheese, plus more for serving
Salt and freshly ground black pepper to taste
1/4 cup chopped fresh parsley, for garnish

For Optional Add-ins:
1 cup baby spinach or kale, roughly chopped
1/2 cup cherry tomatoes, halved
1/4 cup sun-dried tomatoes, chopped

For the Optional Simple Glaze (if serving sweet):
1/4 cup powdered sugar
1-2 tablespoons milk or lemon juice
1/4 teaspoon Vanilla Extract

Step-by-Step Instructions

Step 1: Preheat & Prep Pan

Grab a large, oven-safe skillet or Dutch oven. A 10-12 inch skillet is usually perfect for this amount. We want to get it nice and warm over medium heat before we add anything. This helps our aromatics soften up without getting greasy. So, just pop it on the stove and let it hang out for a minute or two.

Step 2: Mix Dry Ingredients

This step isn’t about mixing dry ingredients separately, it’s more about adding them to the hot pan to build flavor. First, drizzle in your olive oil. Let it shimmer for a few seconds, then add your minced garlic and chopped onion. Sauté these, stirring frequently, until they’re softened and fragrant, about 3-4 minutes. You don’t want them to brown too much, just to become tender and release their delicious aroma. Then, stir in the Italian seasoning and red pepper flakes (if you’re using them). Cook for another 30 seconds until fragrant. This step is crucial for infusing the oil with all those wonderful savory notes!

Step 3: Mix Wet Ingredients

This recipe doesn’t involve pre-mixing wet ingredients in a separate bowl. Instead, we’ll be adding them directly to the pan. First, pour in the chicken or vegetable broth. Make sure to scrape up any little browned bits stuck to the bottom of the pan – that’s pure flavor! Then, add your uncooked gnocchi. Give it all a good stir to make sure the gnocchi are mostly submerged in the liquid.

Step 4: Combine

Now for the magic! Add the heavy cream (or half-and-half) to the pan. Stir it in gently with the broth and gnocchi mixture. Bring the whole thing to a gentle simmer. Once it’s simmering, reduce the heat to low, cover the pan, and let it cook for about 10-12 minutes. During this time, the gnocchi will cook and plump up, and the sauce will start to thicken. You’ll see it getting creamier as it simmers. Give it a stir occasionally to make sure nothing sticks to the bottom.

Step 5: Prepare Filling

If you’re adding any optional ingredients like spinach, cherry tomatoes, or sun-dried tomatoes, now’s the time to get them ready. For spinach, give it a rough chop. For tomatoes, halve them. If using sun-dried tomatoes, ensure they are chopped into bite-sized pieces. This just involves a quick prep while the gnocchi are simmering.

Step 6: Layer & Swirl

Once the gnocchi have cooked for about 10-12 minutes and the sauce has started to thicken, stir in the grated Parmesan cheese. If you’re adding spinach, stir it in now; it will wilt down quickly. If using cherry tomatoes, you can stir them in too, or add them towards the end for a fresher bite. Give everything a good stir until the cheese is melted and the sauce is beautifully creamy. Season generously with salt and freshly ground Black Pepper to your taste. Be sure to taste it and adjust seasonings as needed. It’s all about getting that flavor just right!

Step 7: Bake

This recipe is typically done on the stovetop, but if you want a lovely browned top, you can pop it under the broiler for a minute or two. Just make sure to keep a close eye on it as it can burn quickly! If you don’t have an oven-safe pan or prefer not to use the oven, the stovetop method is perfectly delicious on its own.

Step 8: Cool & Glaze

Let the one pan gnocchi sit for a few minutes off the heat before serving. This allows the sauce to settle and thicken just a little bit more. If you’re making the sweet glaze, whisk together the powdered sugar, milk or lemon juice, and vanilla extract in a small bowl until smooth. Add more liquid or sugar until you reach your desired drizzling consistency.

Step 9: Slice & Serve

Spoon the creamy one pan gnocchi into bowls. Garnish generously with fresh chopped parsley and extra grated Parmesan cheese. If you made the sweet glaze, drizzle it artfully over the top. Serve immediately while it’s warm and comforting. It’s best enjoyed right away!

What to Serve It With

This one pan gnocchi is so versatile, it can truly fit into any mealtime! For a delightful BREAKFAST, I love to serve a smaller portion with a sprinkle of chives and a perfectly poached egg on top. The creamy gnocchi is incredibly comforting in the morning. For BRUNCH, I elevate it by serving it in individual ramekins, perhaps with some crispy prosciutto on the side and a mimosa. It feels elegant and special, but is still so easy. If you’re looking for a sweet treat, this is also fantastic AS DESSERT! Just omit the savory herbs and garlic, and go with the simple glaze I mentioned. It’s like a cozy, baked pudding that’s utterly divine. For those COZY SNACKS, honestly, just a bowl of it on the couch with a good book is heaven. You can pair it with a simple side salad to cut through the richness, or some crusty bread for soaking up every last drop of that amazing sauce. My kids also love it with some Grilled Chicken strips on the side when they want something a little more substantial.

Top Tips for Perfecting Your One Pan Gnocchi

I’ve made this one pan gnocchi more times than I can count, and over the years, I’ve picked up a few tricks that really make a difference. For the gnocchi themselves, I’ve found that using the shelf-stable variety from the grocery store is usually best for this method. They hold their shape well and release the perfect amount of starch. PREP WORK is key: make sure your garlic and onion are finely chopped so they cook evenly and melt into the sauce. When it comes to MIXING ADVICE, don’t be tempted to stir *too* vigorously once the gnocchi are in. You want them to cook gently and absorb the flavors. Over-stirring can break them up too much, although a little breakage is fine and actually helps thicken the sauce. My favorite part is the SWIRL CUSTOMIZATION. If you’re adding spinach or tomatoes, try to distribute them evenly but not overmix. You want those pops of color and texture. For INGREDIENT SWAPS, if you don’t have heavy cream, half-and-half works, but it won’t be quite as rich. For a dairy-free option, full-fat coconut milk (the canned kind) is surprisingly good, though it adds a subtle coconut flavor. When it comes to BAKING TIPS, if you decide to broil, watch it like a hawk! It goes from golden to burnt in seconds. And remember, ovens vary, so always check for doneness a minute or two before the recipe suggests. Finally, for GLAZE VARIATIONS, if you’re making it sweet, a little lemon zest in the glaze adds a lovely brightness, or a tiny bit of cinnamon can be nice for a fall vibe. Trust me, these little tweaks make all the difference!

Storing and Reheating Tips

The best part about this one pan gnocchi is that it stores and reheats beautifully, making it perfect for leftovers. At ROOM TEMPERATURE, it’s generally best to let it cool down a bit before covering it. I usually let it sit for about an hour, then cover it tightly with plastic wrap or transfer it to an airtight container. It will keep well for a day or two. For REFRIGERATOR STORAGE, an airtight container is your best friend. It should last for about 3-4 days in the fridge. The sauce might thicken up a bit more as it cools, which is totally normal. When it comes to FREEZER INSTRUCTIONS, this dish freezes surprisingly well, though the texture of the gnocchi can change slightly upon thawing. Let the cooked gnocchi cool completely, then portion it into airtight containers or freezer bags. It can be stored in the freezer for up to 2 months. For THAWING, I recommend thawing it overnight in the refrigerator before reheating. For reheating, you can gently warm it in a saucepan over low heat, adding a splash of broth or milk if it seems too dry. Alternatively, you can microwave it in short bursts, stirring occasionally. For the glaze, I always recommend making it fresh when you’re ready to serve, especially if you’ve stored the gnocchi separately. If you do store it with the glaze, it might get a little soft. For maximum freshness, I usually reheat the gnocchi and then drizzle with freshly made glaze.

Frequently Asked Questions

Final Thoughts

Honestly, this one pan gnocchi recipe is pure comfort in a bowl. It’s the kind of dish that feels special enough for guests but is so incredibly easy, you’ll want to make it for yourself on a Tuesday night. It’s a testament to how simple ingredients and a clever cooking method can create something truly spectacular. I’ve shared this with so many friends, and every single time, they come back asking for the recipe. It’s that good! If you love this recipe, you might also enjoy my Creamy Lemon Garlic Pasta or my Speedy One-Pot Sausage and Peppers. They share that same ethos of big flavor with minimal fuss. Give this one pan gnocchi a try, and I promise, it will become a cherished recipe in your kitchen too. I can’t wait to hear how yours turns out! Please leave a comment below and let me know what you think, or share any of your own delicious variations. Happy cooking!

One Pan Gnocchi

A quick and easy gnocchi dish made in a single pan, perfect for a weeknight meal. It's creamy, flavorful, and requires minimal cleanup.

Prep : 10 Total : 25 minutes

Rate Pin Share Recipe Print Recipe

Ingredients

  

1x2x3x

Main Ingredients

• 1 pound gnocchi
• 1 tablespoon olive oil
• 0.5 pound Italian sausage casings removed
• 1 onion chopped
• 2 cloves garlic minced
• 1 can diced tomatoes 14.5 ounce, undrained
• 1.5 cups chicken broth
• 0.5 cup heavy cream
• 0.25 cup Parmesan cheese grated
• 0.1 cup fresh basil chopped
• 0.5 teaspoon salt
• 0.25 teaspoon black pepper

Instructions

 

Preparation Steps

• Heat olive oil in a large skillet over medium-high heat. Add the Italian sausage and cook, breaking it up with a spoon, until browned. Drain off any excess grease.
• Add the chopped onion to the skillet and cook until softened, about 5 minutes. Stir in the minced garlic and cook for another minute until fragrant.
• Pour in the diced tomatoes (undrained) and chicken broth. Bring to a simmer.
• Add the gnocchi to the skillet. Stir gently to combine. Cover and simmer for 10-12 minutes, or until the gnocchi are cooked through and tender.
• Stir in the heavy cream and grated Parmesan cheese. Cook for another 2-3 minutes, stirring constantly, until the sauce has thickened and is creamy.
• Season with salt and pepper to taste. Stir in the fresh chopped basil just before serving.

Notes

Serve hot, garnished with extra Parmesan cheese if desired. This dish is best enjoyed immediately.