Want healthy meals your kids will love?

Easy Weeknight Veggie Gnocchi Recipe


A healthy and delicious meal you can have on the table in just 20 minutes, thanks to storebought whole wheat gnocchi! Try this easy weeknight dinner that’s cooked in an easy and veggie-packed tomato sauce.

Weeknight Veggie Gnocchi Recipe | Super Healthy Kids | Food and Drink

Gnocchi sometimes flies under the radar as a dinner option. It’s delicious, but not something you often think of to make. Here’s your reminder that it exists! Along with an easy, healthy, and delicious way to prepare it.

If you’ve never had gnocchi before, they’re a sort of Italian pasta-dumpling. They’re made of potatoes with some wheat to hold them together. They have a soft, chewy, gummy texture that kids really like.

Weeknight Veggie Gnocchi Recipe | Super Healthy Kids | Food and Drink

What Makes This Gnocchi Fast

Making homemade gnocchi is fun and therapeutic, but also time consuming – not something I want to do on a regular basis. (Do try it if you’re up for it though!).

Luckily you can buy pre-made gnocchi that’s made from high-quality whole food ingredients. We even found whole wheat gnocchi! Here’s a brand we like.

Weeknight Veggie Gnocci Recipe | Super Healthy Kids | Food and Drink

Veggie-Packed Dinner

This gnocchi dish is great because it’s packed with veggies. Mushrooms, spinach, and tomatoes. It makes for a nice summer dinner – either as a vegetarian main or alongside some grilled chicken.

Plus, you need only a handful of ingredients. And most of them are things that are easy to keep stocked for a last minute dinner option. Olive oil, onion, mushrooms, garlic, diced tomatoes, Italian seasoning, salt, spinach, gnocchi, and parmesan. (Hint: frozen spinach works great!).

Weeknight Veggie Gnocci Recipe | Super Healthy Kids | Food and Drink

How to Make Flavorful Veggie Gnocchi

The first step is to prep your veggies. For this recipe, that means chopping half an onion and mincing three cloves of garlic. That’s it!

Heat a large skillet or even a wide pot on the stove at medium high. Spread two tablespoons of olive oil around the skillet, then add the onion and an 8 ounce package of pre-sliced mushrooms.  Sauté for 4-5 minutes, until the onions begin to go translucent. Add the minced garlic and stir for 30 seconds.

Weeknight Veggie Gnocci Recipe | Super Healthy Kids | Food and Drink

Now add a 28 ounce can of diced tomatoes, juice and all, as well as a teaspoon of salt and a tablespoon of Italian seasoning. Bring the tomato mixture to a boil.

Add two cups of spinach (or more if you can fit it) and carefully mix it in until it mostly wilts. This takes about 3 minutes. If you have a lid, placing that on top can help the wilting go more quickly.

Once the spinach has wilted enough to make room, add your gnocchi. Stir the gnocchi into the sauce and simmer for 3-4 minutes, until gnocchi has softened.

For a final tasty touch, mix in half a cup of parmesan cheese.

Serve warm as a vegetarian main dish or next to grilled chicken for a more protein-packed meal.

Easy Weeknight Veggie Gnocchi

A healthy and delicious meal in just 20 minutes! Whole wheat gnocchi cooked in an easy and flavorful veggie tomato sauce. Veggie gnocchi is sure to become a favorite weekday go-to for your family.
3.73 from 218 votes
Print Pin Rate
Course: Main Course
Cuisine: Italian
Keyword: easy, gnocchi, vegetarian, Veggies
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 6 servings
Calories: 241kcal


  • 1/2 medium onion
  • 2 1/2 cups mushrooms, white sliced
  • 3 cloves garlic minced
  • 2 tablespoons olive oil
  • 28 ounces diced tomatoes, canned
  • 1 tablespoon Italian Seasoning
  • 1 teaspoon salt
  • 2 cups baby spinach finely sliced
  • 16 ounces Gnocchi
  • 1/2 cup Parmesan cheese, grated


  • Dice onion and slice mushrooms (if not pre-sliced). Mince garlic.
  • Heat a large skillet with high sides (or stockpot) over medium heat. Add olive oil and saute onions and mushrooms until the onions begin to go translucent (4-5 minutes). Add garlic and saute for another 30 seconds.
  • Pour in diced tomatoes (including the juice) and add Italian seasonings and salt. Add 2 cups of finely sliced (chiffonade) baby spinach leaves and carefully stir.
  • Once spinach wilts, add uncooked gnocchi and stir together. Simmer for 3-4 minutes, until the gnocchi is cooked. Stir in Parmesan cheese and serve warm.


Tried this recipe?Mention @SuperHealthyKids or tag #SuperHealthyKids!


Calories: 241kcal | Carbohydrates: 36g | Protein: 9g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 7mg | Sodium: 971mg | Potassium: 472mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1179IU | Vitamin C: 17mg | Calcium: 178mg | Iron: 5mg

Natalie Monson

I'm a registered dietitian, mom of 4, avid lover of food and strong promoter of healthy habits. Here you will find lots of delicious recipes full of fruits and veggies, tips for getting your kids to eat better and become intuitive eaters and lots of resources for feeding your family.

Learn More about Natalie

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Recipe Rating


We has this last night and it was delicious! I didn’t have any parmesan cheese so I subbed Colby, but I followed the rest of the recipe exactly. Very good!

Made this dish last night and loved it! A few edits to mine-
– Used an entire onion
– Used an entire carton on mushrooms (8.0 oz)
– When I added the garlic, I also added the salt, pepper, and Italian seasoning
*Red wine to deglaze the pan sounded like a good idea*
– Added more spinach
All and all, an awesome dish and really easy to make during the week! For us, this came out to 3 servings, instead of 4.
Thanks for providing!

I made this today, and yes it turned out very good, easy as 1,2,3 and taste delicious, I used gluten free gnocchi and gluten free Hunt’s diced tomatoes. I will use this recipe over and over again. I am Vegan so I left out the Parmesan cheese. Thanks, Juanita

You should try this but sub the parmesan for nutritional yeast, or try with vegan parmesan? (Blend together cashews, nutritional yeast, garlic powder, and salt) 🙂

Very simple, but tasty recipe. I added zucchini & jalapeños, because I had them leftover from another recipe. The house smells great while it is cooking.

Ty we love gnocchi, I make Olive Gardens chicken and gnocchi soup but I want to try it in a tomato base. I am going to try your recipe this week.

Made it exactly to the recipe and its was delicious, i added a can of mixed beans with it ( drained and washed ) and had with rough cut bread, superb ??

This was great! I am definitely NOT the cook in the house, but I made this and it turned out delicious! I added some baked chicken in that I shredded, but I think it would be just as good without it. I always forget about gnocchi… But now my boyfriend wants this to become a regular dish around here. 🙂

Just as a warning, “proper” parmesan is not vegetarian, its traditional ingredients include rennet from calf’s stomach so double check it specifically states it is veggie! This is a bigger issue within the EU where in order to be called parmesan, it must be produced in a specific region of Italy and to the traditional ingredients.

Pecorino can be a good substitute. And many supermarkets now stock “Italian hard cheese” which is often vegetarian.

This is delicious!! I didn’t do cheese but added a little shredded chicken. Definitely yummy and I don’t feel guilty eating it. 🙂

Hi me and my boyfriend are not vegetarians but his daughter is. I was hoping you could suggest a meat I can add into this dish after I set aside some of the original recipe for her.

5 stars
Hey Katrina. Thanks for the recipe, which I am about to attempt for myself and my daughter while my wife recovers from a booze-soaked all-nighter. I have one suggested amendment to your recipe – buy some loose mushrooms and slice them oneself, getting faster each time with practice. Less packaging, less waste eh? 😉

5 stars
Thank you. Super fast, easy and delicious meal. I didn’t have spinach leaves so I freestyled some broccoli and peas. The little terrors licked their plates clean 🙂

5 stars
Lovely easy meal and very tasty. Left out the onion and grated lacto free cheese on top instead of using parmesan. Would definitely make again.

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5 stars
Great recipe, so glad I found it, thank you! This will be a regular in my house from now on. Quick, easy, cheap, healthy and tasty, what more could you want?

4 stars
Thank you for this recipe it was very good. I just had to make a few changes. The onions took about 20 minutes to cook through. I added a whole carton of mushrooms and I believe more spinach would have been nice. I also had to add more spice for flavor. More salt pepper and garlic salt. Overall very good.

I noticed that under the nutrition information, it says 344 calories. Last time I made this recipe it showed 264 calories. The ingredients are all the same still, though, so I was wondering which calorie count is accurate?

Sorry about that! For some reason the servings defaulted to 4, but it really serves 6. I recalculated the nutrition and changed the servings. It is accurate now. Thanks for noticing and letting me know!