Easy Weeknight Veggie Gnocchi Recipe

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.

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

Gnocchi is not something I’ve had very often in my life. It’s delicious, but not something you often think of to make. Here’s your reminder that it exists! And 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.

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

In college, I actually helped a friend make the actual gnocchi from scratch. It’s fun and therapeutic, but definitely 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, which is what we used for this recipe. We even found whole wheat gnocchi! This stuff is amazing because it’s cooked in literally 3 minutes.

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

This gnocchi dish is also 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 10 ingredients — and that’s including salt! 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

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.

easy gnocci recipe


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.

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

Easy Weeknight Veggie Gnocchi

Easy Weeknight Veggie Gnocchi Recipe
Serves: 4
Serving Size = 3-4


  • 1/2 medium – onion
  • 2 1/2 cup, pieces or slices – mushrooms, white
  • 3 clove – garlic
  • 2 tablespoon – olive oil
  • 28 ounce – diced tomatoes, canned
  • 1 tablespoon – Italian Seasoning
  • 1 teaspoon – salt
  • 2 cup – spinach
  • 16 ounce – Gnocchi
  • 1/2 cup – Parmesan cheese, grated


  1. Dice onion and slice mushrooms (if not pre-sliced). Mince garlic.
  2. 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.
  3. Pour in diced tomatoes (including the juice) and add Italian seasonings and salt. Add 2 cups of spinach and carefully stir.
  4. 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.
Makes 3-4 servings.

Nutrition Facts

  • Nutrition per serving % daily value
  • Calories: 264 13%
  • Fat: 15 g 23%
  • Carb: 25 g 8%
  • Fiber: 3 g 12%
  • Protein: 8 g 16%
  • Sugar: 3 g
written by
Katrina Nelson

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Michelle Cowan says:

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.

I’ve used pre=cooked chicken! It’s delicious!

Kelly Scott says:

Awesome recipe! Just made it, & it is delicious! Thanks!!

Kristen says:

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

Umbra says:

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.

Natalie Monson says:


Olivia says:

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. 🙂

Natalie Monson says:

Yay! So glad you loved it – we do too!

Katja Dietze says:

No kids here in this house but my husband and I enjoyed this recipe very much. Very easy to cook and tasty!


Made this for dinner. Super easy, Super fast and delicious!!!!! Thankyou for sharing.

mark says:

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 ??

Monika says:

Love it .Very easy , quick .

MarySue says:

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.

M says:

I want to add something else instead of the mushrooms. Do you guys know what would make for a good alternate?

Michelle Cline says:

Egg plant or zucchini. I think would be good.

Rob says:

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.

Jackie says:

So happy to hear, thank you!

Juanita says:

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

Ellie says:

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) 🙂

Danae Metcalf says:

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!

Mina Carroll says:

The recipe calls for grated cheese, but in the picture you used shredded.

Capri Nicole says:

GREAT and simple dish, all of the flavors work so well together. Glad i stumbled upon this recipe ?

Jenn says:

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!

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