Skillet Gnocchi with Roasted Red Peppers and White Beans

5 from 6 votes

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Store-bought, readymade ingredients make this skillet gnocchi an easy 15-minute vegetarian weeknight dinner. It has roasted red peppers, white beans and kale. The gnocchi simmers on the stove with the skillet next to it for sautéing onions, garlic and the rest of the ingredients. Everything comes together with grated Parmesan and fresh herbs.

Skillet gnocchi with kale, roasted red peppers and white beans on a plate.

Why You’ll Love this Recipe

It makes the most of super convenient pantry ingredients. Recipes that rely on ingredients with a long shelf-life are helpful for busy weeknights. That’s why I like to keep a package of gnocchi, cans of beans and roasted red peppers in my kitchen. You can throw a meal together with them.

This recipe is wonderful year round. Again, it celebrates ingredients you can stash in your pantry. Also, roasted red peppers give you a much-needed boost during the cold weather months, but this recipe still makes sense during the summer because of its quick cook time.

You can make this gnocchi in 15 minutes. Also, the ingredient prep isn’t overwhelming either. That’s why I have this on my regular weeknight dinner rotation.

Kale is an easy way to add wholesome greens. You can take advantage of the heat in the pan. It only takes a few minutes for the kale to soften. Then, for those people who don’t get excited about kale, there is so much more in this gnocchi recipe that they end up being more of a supporting ingredient.

What is Gnocchi?

These Italian dumplings are made with potatoes, flour, egg yolks, Parmesan, salt and pepper. While I like making gnocchi from scratch for a cooking project, they are very easy to find at the grocery with the dried pasta, even though they technically aren’t noodles. You can toss gnocchi with basil pesto or tomato sauce and treat them like you would with pasta.

The Ingredients

Ingredients including gnocchi, white beans, red peppers, kale, olive oil, onions, parmesan and spices.

This is what you need:

  • Gnocchi: The recipe calls for a 1-pound package of potato gnocchi. You can substitute with cauliflower gnocchi or another gluten-free version to suit your dietary preferences.
  • Roasted red peppers: Since they come in jars packed in liquid, use a fork to take out the peppers and then chop them. You can substitute with sun dried tomatoes.
  • White beans: You can use cannellini beans, great northern beans or navy beans. It’s up to you. Cannellini are the largest, and navy are the smallest. Great northern are somewhere in the middle.
  • Kale: I like the sturdiness of kale with the weight of gnocchi. You can use lacinato kale or curly kale. Strip the leaves off the stems, and then roughly chop them.
  • Garlic: Four minced cloves may sound like a lot, but with this amount of ingredients, it all balances out.
  • Onions: Before the garlic and spices make it into the skillet, I sauté chopped onions. They are the starting point of the aromatics.
  • Parmesan: I stir grated Parmesan cheese into the gnocchi once the dish is finished. The heat melts the cheese pretty quickly. You can also garnish it with more cheese once it’s been plated and is ready to serve.
  • Red pepper flakes, salt & pepper season the dish.
  • Parsley: Besides parmesan, I also stir chopped parsley into the gnocchi.

How To Make Skillet Gnocchi

1. Cook the gnocchi. Follow the recommended cook time on the package and simmer them in salted boiling water.

2. Sauté the onions. Warm the oil in a large skillet over medium high heat. Give the onions 4-5 minutes to start to soften.

Simmer the gnocchi in a pot. Then sauté the onions in a skillet.

3. Stir in the garlic, roasted red peppers and kale. Keep sautéing for 2-3 minutes until the kale softens.

4. Add the gnocchi, white beans, red pepper flakes, salt and pepper. Stir everything together. The beans will warm in a few minutes. Fold in the Parmesan and parsley.

Sauté the red peppers and kale. Then stir in the gnocchi, white beans and seasonings.

Serving

A salad is an obvious choice for this gnocchi main dish.  Try an arugula salad with lemon vinaigrette, a classic house salad or an Italian chopped salad. You can also add a piece of crusty bread or a slice of focaccia.

Leftovers & Storage

You can store leftovers in an airtight container in the fridge up to 3 days. Warm them in the microwave or in a skillet over medium heat on the stove with a splash of olive oil. Another option is to eat leftovers like a pasta salad and toss them in vinaigrette with greens such as chopped kale or romaine.

Skillet gnocchi with roasted red peppers, white beans and kale in a bowl.

Recipe Tips

Either drain the liquid from the jar of peppers or use a fork to get them out. What you don’t want is to add a bunch of extra moisture to the skillet, so that’s why this is important.

If you want, you can overlap simmering the gnocchi and sautéing the rest of the ingredients in the skillet. Since this recipe cooks fast, I recommend having the pot of water for the gnocchi boiling before you start. 

You can top the finished dish with either grated or shaved parmesan for garnish. To get those super-thin slices, use a vegetable peeler or a knife.

Recipe FAQs

How do you make this gnocchi recipe vegan? 

Double check the package that the gnocchi is vegan. Then you can either leave out the cheese or use a plant-based version of parmesan.

Can you pan fry the gnocchi instead of boiling it?

Believe it or not, it will take longer than if you boil the gnocchi as the recipe is written. To pan fry it, warm 1 tablespoon oil over medium heat. Sauté the gnocchi until it is browned and crisp on the outside and tender in the middle. This will take 10-12 minutes. Adjust the heat as necessary of the gnocchi is browning to quickly. Then remove the gnocchi from the pan, and continue with the recipe as written sautéing the onions and the rest of the ingredients.

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

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Skillet Gnocchi with Roasted Red Peppers and White Beans

5 from 6 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.

Ingredients 

  • 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 leaves
  • 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

Instructions 

  • Cook the gnocchi according to package instructions in a pot of salted boiling water and then drain.
  • Warm the oil in a large skillet over medium high heat. Sauté the onions until they start to soften, about 4-5 minutes.
  • Add the garlic, roasted red peppers and kale. Continue sautéing for 2-3 minutes until the kale has softened and the mixture is fragrant.
  • Stir in the gnocchi, white beans, red pepper flakes, salt and pepper. Sauté for a few minutes until the beans are warmed through. Fold in the Parmesan and parsley.
  • Divide into bowls or onto plates and top with additional Parmesan before serving. 

Notes

You can substitute standard gnocchi with cauliflower gnocchi or another variety.
Instead of roasted red peppers, you can use sun dried tomatoes.
To make the recipe vegan, omit the cheese or use a plant-based Parmesan.
Store leftovers in an airtight container in the fridge up to 3 days. Warm them in the microwave or in a skillet over medium heat on the stove with a little of olive oil. 
You can also eat leftovers like a pasta salad and toss them in vinaigrette with greens such as chopped kale or romaine.

Nutrition

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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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




5 Comments

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