Pan-Seared Gnocchi from Cast Iron Skillet One-Pan Meals

It’s a challenge to keep it light and comforting when it comes to winter meal prep. Fortunately, Jackie Freeman is here to save the day with her recipe for Pan-Seared Gnocchi from her cookbook Cast Iron Skillet One-Pan Meals. We’re working it into our weekly menu for #MeatlessMonday!

Plump gnocchi are gently cooked with spinach, white beans, and aromatics for an easy (yet somehow quite impressive) weeknight dinner. The trick to this dish is to cook it in stages. Start with the hardest ingredients (shallots and gnocchi), then work your way to the softest (spinach and beans) so that nothing overcooks.

So, think about layers, use a light hand, and then bask in the glow of your simply sophisticated meal. And as much as we all love fresh gnocchi, save it for another dish. You want to use the packaged stuff, so you’ll end up with the perfect texture in the final dish—a creamy pillow of potato with just the slightest bite. You can usually find the shelf-stable packaged gnocchi nestled among the dry pastas in your grocery store.




  • 3 tablespoons extra-virgin olive oil
  • 2 large shallots, thinly sliced
  • 1 (1-pound) package shelf-stable gnocchi 3 medium cloves garlic, minced
  • 1⁄4 cup dry white wine
  • 5 ounces baby spinach
  • 1/3 cup oil-packed sun-dried tomatoes, drained and coarsely chopped
  • 1 (15-ounce) can cannellini or great northern beans, drained and rinsed
  • 1 tablespoon balsamic vinegar Kosher salt and freshly ground black pepper
  • Pinch of red pepper flakes
  • 1⁄4 cup (about 3⁄4 ounce) shredded
  • Parmesan cheese



1 Heat the oil in a 10-inch skillet over medium heat. Add the shallots and cook until just starting to soften, about 3 minutes. Add the gnocchi and continue to cook, stirring gently, until starting to crisp, 4 to 5 minutes. Stir in the garlic and cook for 1 minute. Deglaze the pan with the wine, scraping up any browned bits in the bottom of the skillet with a wooden spoon.

Add the spinach a handful at a time, gently stirring until wilted, 2 to 3 minutes. Add the tomatoes and beans and cook until heated through, 2 to 3 minutes. Splash with the vinegar and season to taste with salt, pepper, and red pepper flakes. Top with the Parmesan before serving.

TIP: Don’t be tempted to cook the gnocchi in boiling water before you add it to the skillet. Go straight from the package to the pan—you’ll be pleasantly surprised!


Get the book!

Cast Iron Skillet One-Pan Meals by Jackie Freeman
One pan to rule them all, one meal to feed them all. The cast iron skillet is the most versatile pan in the kitchen, one that is universally beloved by home cooks and chefs alike. And there’s nothing more convenient than being able to create an entire meal in one pan! Here you’ll find a range of recipes for every taste and cooking skill level, organized by protein. Whether it’s a regular weeknight meal, a celebratory dinner, or a cookout in the backyard, you’ll find something to please every eater in your life. In addition, author Jackie Freeman walks you through seasoning, caring for, and cooking with your cast iron, ensuring you’ll enjoy it—and the dishes you make in it—for life.