Skillet Red Pepper White Bean Gnocchi

5 from 4 votes

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Store-bought, readymade ingredients make this skillet red pepper white bean gnocchi an easy 15-minute vegetarian weeknight dinner.

Skillet Red Pepper White Bean Gnocchi

There are only three of us under one roof, but on many nights we all eat something different for dinner.

It is always a challenge to get those individual orders on the table at once. I am not a restaurant.

There is a big difference between chef and home cook.

Dinner would be so much easier if we would agree on the same meal.

Gnocchi with red peppers and white beans

That pretty much only happens when we have pizza because of our 7-year-old.

I chat with other moms and dads who tell me that they serve only one thing, and the whole family eats it.

There are no other options.

Clearly, I have gone wrong with my parenting offering up choices for meals. 

For now, I am not going to tackle the impossible task of one dinner for three. Instead I am trying to do better, at least making dinner for my husband and me, and then of course, something else for our son.

Skillet Gnocchi with Red Peppers and White Beans

Pasta is always a favorite at our house. And that includes store-bought gnocchi.

When I have the time, I love making classic potato gnocchi or sweet potato gnocchi from scratch, but there is no way that happens during the week.

Also, using shelf-stable readymade gnocchi gives me the chance to focus on what goes with it and not just those dumplings.

Skillet Red Pepper White Bean Gnocchi

Often times I will reach for a sheet pan to cook gnocchi with a mix of vegetables.

But there are other moments when I decide not to turn on the oven, and I just stick with the stovetop.

For this skillet red pepper white bean gnocchi, I use a big pot of boiling water to simmer the gnocchi and a skillet to sauté the rest of the ingredients.

It ends up being a simple and filling dinner that doesn’t involve much prep.

Cooked gnocchi in skillet with white beans, red peppers and kale

Ways To Cook Gnocchi

As I mentioned, I am a big fan of sheet pan gnocchi recipes where you combine gnocchi with vegetables and roast them together on the same pan.

When it comes to skillet gnocchi, I take two approaches. If the recipe involves simmering the gnocchi in sauce or stock, I don’t bother cooking it in boiling water in first.

Since this recipe doesn’t have sauce and is more about garlicky olive oil, I do cook it in a pot of boiling water for a few minutes before it makes it into the skillet.

Skillet Red Pepper White Bean Gnocchi

How To Make Skillet Red Pepper White Bean Gnocchi

First, I boil the gnocchi, which only takes a few minutes.

Then I heat olive oil in a large skillet and sauté the onions.

When they are soft and translucent, I add plenty of minced garlic, chopped roasted red peppers and kale.

Using jarred roasted red peppers is a great shortcut for lots of dishes including this one.

Usually, I wait for pepper season in the summer to roast them. I use peppers that we either grow in our container garden or that I buy at the farmers market.

Skillet Red Pepper White Bean Gnocchi

Once the kale has wilted, I stir in the gnocchi, white beans, red pepper flakes, salt and pepper. With a little sautéing, everything is warm.

Finally, I fold in grated Parmesan and chopped parsley.

I spoon the gnocchi onto plates or into bowls, and then crumble shaved Parmesan on top to finish.

More Store-Bought Gnocchi Recipes

Sheet Pan Cherry Tomato Gnocchi
Roasted Garlic Sheet Pan Gnocchi
Sheet Pan Mushroom Asparagus Gnocchi
Pesto Gnocchi with Sun Dried Tomatoes
Baked Gnocchi with Tomatoes and Mushrooms

Skillet Red Pepper White Bean Gnocchi

5 from 4 votes
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Servings: 4
Store-bought, readymade ingredients make this skillet red pepper white bean gnocchi an easy 15-minute vegetarian weeknight dinner.


  • 1 pound shelf-stable or fresh gnocchi
  • 2 tablespoons olive oil
  • 1 small onion, roughly chopped
  • 4 garlic cloves, minced
  • 1 cup chopped roasted red peppers
  • 1 cup chopped kale
  • 1-14.5 ounce can Great Northern, cannellini or navy beans, drained and rinsed
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup grated Parmesan plus shaved Parmesan for serving
  • 1 tablespoon chopped parsley


  • Cook the gnocchi according to package instructions in pot of salted boiling water.
  • Heat the olive oil in a large skillet over medium high heat. Sauté the onions until they start to soften, about 4-5 minutes. Then add the garlic, red peppers and kale and continue cooking for a few minutes until it is fragrant and the greens have wilted.
  • Stir in the gnocchi, white beans, red pepper flakes, salt and pepper and sauté until the beans are warmed through. Fold in the grated Parmesan and parsley.
  • Divide into bowls and top with shaved Parmesan before serving.


Calories: 302kcal | Carbohydrates: 11g | Protein: 3g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 2338mg | Potassium: 171mg | Fiber: 2g | Sugar: 0.2g | Vitamin A: 155IU | Vitamin C: 4mg | Calcium: 45mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Main Course
Cuisine: Italian
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Author photo

Hi, I'm Paige.

Welcome to Last Ingredient where you will find simple seasonal recipes with plenty of fruits and vegetables, all for the home cook.

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Recipe Rating


  1. 5 stars
    Easy to follow and delicious results! Next time I will double the beans, but only because my family loves beans.