Cheesy, One-Skillet Veggie Gnocci with Pancetta

  Feb 24, 2016  |  #Eats

Hi friends!

How’s your week going? It’s been rainy and cozy here in Charlotte. I’m super excited to share a veggie gnocci recipe with ya’ll today, after some comments from last WIAW’s post! Before we get into it, here’s a day of eats from this RD!

Tuesday morning I decided to get crazy in the kitchen. And by crazy, I mean, not having my usual bowl of oatmeal with extra peanut butter. I’ve been wanting to start playing around with some waffles, because hellllo, breakfast is the most important and most delicious meal of the day.

We all know this. And I have this awesome waffle iron to figure out.  So, I made a choco-banana coconut waffle topped with extra cacao-nibs, which turned out deeeee-licious. Recipe to come!

cocoa banana

The rest of the morning was spend creating education materials and responding to emails. Then I had a Picky Bar for a snack. These things are actually pretty tasty! I’m a fan of the sunflower seed bar, though they have a littttllle more sugar than I would prefer. 

I patted myself on the back for doing a little bit of meal prep this week – a huge batch of hard boiled eggs, and a bunch of roasted veggies. Hence, lunch was a salad with avocado, parsnips, brussels and hard boiled eggs with balsamic vin dressing, and a sparkling water. Sidenote: I don’t know what I would do without sparkling water. Hoooked. 

I also had a green apple (unpictured) and one of these cookies. I baked a batch of raspberry and peanut butter chocolate chip for our trip to Asheville last weekend but saved a few at home so I could have them on hand. They’re gone now!

After some strength training and hot yoga, I came home and had one of the most delicious tofu dinners I’ve ever had. I used this recipe from Cookie and Kate. The tofu came out to a perfect crisp (I dislike tofu that is too “chewy”), and the honey-sesame glaze was TO DIE FOR. I could eat this for dinner every night. I’m so excited to make it again!  Swoooooon.

tofu bowl

Anndddd now let’s talk about GNOCCI.   I always forget about gnocci. It’s really cheap but I just never buy it. It’s a great way to switch pasta night up, and it’s much easier to eat. And heartier. These potato filled gems just make your mouth happy. Can we agree on that?

I set out to create a yummy, pasta with a variety of fresh veggies. Dinners are usually the best way for me to sneak in Ed’s veggies, and this worked pretty darn well. I also wanted some form of protein different from chicken sausage because we eat those pretty often. So, while at Trader Joe’s, I grabbed some pancetta thinking it would fit right into this creation, and that it did. 

Gnocci pic

The best part about this recipe is that you only need one pan. Or skillet. I recommend the skillet because it holds way more flavor than its counterparts! Yes, you have to cook the gnocci first, but as I learned, this only takes like 3 minutes. Then you can add it to all the other greatness, aka nutritious and colorful veggies. And cheese. 

gnocci 1

You will be left with a savory, cheesy skillet with so many amazing flavors and spices, topped with a cheesy, tomato-y sauce.

The secret here, as I discovered, is putting it in the oven for a hot minute after done cooking to let the cheese melt all over the top.

one skillet gnocci

Cheesy, One-Skillet Veggie Gnocci with Pancetta

Cheesy, One-Skillet Veggie Gnocci with Pancetta

Yield: 3 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes

A savory, cheesy one-pan skillet full of veggies, protein and a cheesy, tomato sauce

Ingredients

  • 1 package gnocci
  • 1 tbsp olive oil
  • 1 medium zucchini
  • 1 cup mushrooms
  • 2 cups Broccoli
  • 1 can of canned tomatoes
  • 1 tsp basil
  • ¼ tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder
  • 4 oz pancetta, I used Citterio
  • 2 cups spinach
  • ½ cup mozzarella cheese, I used Trader Joe’s blend of parmesan, romano and asiago

Instructions

  1. Preheat oven to 350
  2. Boil your gnocci for 2-3 minutes, or according to directions.
  3. Add 1-2 tbsp of olive oil to skillet and combine gnocci with zucchini, mushrooms, broccoli, canned tomatoes and spices. Saute for 5-7 minutes over medium heat. Add in pancetta for final minute or two.
  4. Once gnocci mixture is done and vegetables are cooked, cover the skillet with a layer of spinach and mozzarella cheese and pop in the oven for 2 minutes, or until cheese melts.
Nutrition Information:
Yield: 3 Serving Size: 1
Amount Per Serving: Calories: 559Total Fat: 36gSaturated Fat: 14gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 72mgSodium: 828mgCarbohydrates: 38gFiber: 10gSugar: 7gProtein: 26g
one pan veggie skillet gnocci

Be prepared for some drool-worthy smells that will arise within your kitchen. Your kitchen will temporarily turn into an Italian restaurant full of goodness, which is allll good in this hood.

I snuck numerous taste tests throughout the course of this recipe and each one was just a little bit better as the spices and flavors synced. You’ll be lucky if you can make it till the end with enough left to eat. 

one pan cheesy veggie skillet gnocci

I hope you enjoy this as much as I did! Check out Foodie Friday for more delicious recipes and roundups. 

Are you a gnocci fan? Favorite combo’s?

Favorite type of food? I like Italian, but I think my favorite food is Mediterranean (love falafels!) and Mexican food (tacos are tough to beat!)one pan gnocci

25 responses to “Cheesy, One-Skillet Veggie Gnocci with Pancetta

  1. Those waffles. I am not confident in my waffle making skills and I’ve had my fair share of waffle making disasters. And those little makers are so hard to clean! But those waffles you had look and sound insane, so I will take my chances!
    I don’t believe I’ve ever had pancetta., but I hear about it all the time on the food network. I’m going to keep my eyes peeled at the grocery store!
    My favorite type of food? That is really hard… I love cafes that have huge salads with yummy cheeses…I adore breakfast food… and you can never go wrong with Mexican! Love chips & salsa and those delicious refried beans.
    Have a fabulous day!

  2. I have never had gnochii. I’d like to though, so maybe this can be my little push. Looks like the perfect, simple mid week dinner.
    Parsnips! I need to buy parsnips!
    How do you make your homemade froyo, yo?

    1. It is so easy. I loveeee parsnips, especially roasted in some olive oil and sea salt. For this froyo, I just used 1 frozen banana, about 1/4 cup 2% greek yogurt, some coconut milk and pb2. It was so much creamier than just regular frozen bananas

  3. Ooh, I had never had gnocchi till 2014, when my sister, brother, and I went to Italy. We had it, and it was SO Good. I would love to make it again. And your waffles look SO good!

  4. I’ve never heard of a picky bar. What a funny name! Probably something I can actually eat if it’s intended for “picky” eaters with lots of food intolerances lol Before I was diagnosed with celiac, I ate gnocchi all the time. It was a staple in our Italian household. I have tried a couple decent gf versions, though! Authentic Mexican or sushi has to be my all time favorite type of food.

  5. Isn’t it the best when you actually meal prep for the week? It just makes like that much easier. This dinner looks fantastic! I totally forgot about gnocci- my boyfriend will be so excited for a fun, new, unexpected dinner 🙂

  6. Love gnocchi!!! Another way to utilize the one skillet approach is to pan-sear your gnocchi. Use a little olive oil, heat to med-high and add gnocchi. You’ll cool the gnocchi for 8-9 minutes but the finished product is Fully cooked gnocchi with an amazing crust on the outside. An excellent vegetarian combo is to pair this with sautéed mushrooms, spinach, sun dried tomatoes and white northern/kidney beans . Hearty and healthy! Favorite foods are Italian and Mexican – food fusions are the best.

  7. This looks like an awesome way to enjoy gnocchi! I tried gnocchi for the first time a few weeks ago (a frozen package from Trader Joe’s) and it was delicious by itself, so I can only imagine how good it’d be with tons of veggies and melty cheese, too. Yum!

  8. I love gnocchi. One of my fav ways to make it is tossed with corn kernals, arugula, and a creamy sauce.

    Have you ever made it from scratch before? I’ve never tried but it’s on my cooking bucket list.

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