This is a busy time of year, maybe even the busiest. Between shopping, holiday parties, and visiting family, no one really wants to spend a ton of time in the kitchen. Sooo, this week I whipped up this Cheesy Gnocchi Skillet because it’s fast, easy, and totally “comfort” food. I never get tired of variations on pasta, sauce, and cheese. Never.
Sure, I could have made the gnocchi from scratch and I could have made the sauce from scratch, but I needed a “convenience” meal this week. I was really happy to find DeLallo gnocchi on sale when I did my weekly shop, so I grabbed a couple boxes. I’ve never bought pre-made gnocchi before and I feel like it could go easily go really wrong (gummy or too dense), but DeLallo makes my favorite pasta, so I was hoping I’d like their gnocchi just as much. And oh I DID. These little pillows of potato pasta are just awesome. And no, this is not a sponsored post.
My original intention for this dish was to buy fresh kale, cut it up into small strips and sauté it until tender before adding the sauce and cheese. Fresh kale was pretty expensive this week, so I subbed it with frozen mixed greens that I found in the freezer aisle. While it tasted great, the frozen greens were broken up into teeny tiny pieces, which wasn’t as visually appealing as fresh would have been, but it was A LOT easier. No cleaning or chopping, just pour them in the skillet and heat. So I guess it worked out fine. Sometimes you have to weigh the pros and cons! :)
Cheesy Gnocchi Skillet
Cheesy Gnocchi Skillet
- 1 lb. gnocchi ($2.39)
- 1 Tbps olive oil $0.16 ($0.16)
- 2 cloves garlic ($0.16)
- 1/2 lb. frozen chopped greens ($1.00)
- 24 oz. jar pasta sauce ($1.97)
- 2 Tbsp grated Parmesan ($0.16)
- 1 cup shredded mozzarella ($0.84)
- Bring a large pot of water to a boil, then add the gnocchi. Continue to boil for about three minutes, or until the gnocchi begin to float. Once they're all floating, drain the gnocchi in a colander.
- Mince the two cloves of garlic and add them to a large skillet with the olive oil. Sauté the garlic over medium heat for about one minute, or just until it's soft and fragrant. Once soft, add the drained gnocchi and continue to sauté until the gnocchi gets slightly golden brown and crispy on the outside (don't stir too often or you'll prevent it from browning and crisping).
- Once the gnocchi is slightly crispy, add the pasta sauce and frozen chopped greens. Stir to combine, then allow to heat through (about 5 minutes). Sprinkle the Parmesan over the skillet, then the shredded mozzarella. Place a lid on the skillet and allow the cheese to heat and melt. Once melted, the gnocchi is ready to serve.
Nutritional values are estimates only. See our full nutrition disclosure here.
A slice of bread to scoop up the extra sauce isn’t such a bad idea…
Step by Step Photos
I used a one pound box of gnocchi. The box looks pretty small and the label says three servings per box, but once it’s bulked up with all the sauce, greens, and cheese, it easily served four. Those little gnocchi are quite thick and filling.
Bring a large pot of water to a boil, then add the gnocchi. Let them boil for about three minutes, or until they float.
Once they all float, drain the gnocchi in a colander.
While the gnocchi are boiling, mince two cloves of garlic and add them to a large skillet with 1 Tbsp olive oil. Sauté the garlic over medium heat for about one minute, or just until it’s soft and fragrant.
Add the drained gnocchi and continue to sauté until the outside of the gnocchi get a little crispy and golden brown. They absorb all of that lovely garlic flavor in the process. YUM. :D
Once golden and slightly crispy, pour in one 24oz. jar of pasta sauce (I just used generic) and about 1/2 lb. frozen chopped greens. My greens were a mix of kale, mustard, and collards, but you could use any type you like.
Stir to combine, then let them warm through (about five minutes, stir occasionally).
Sprinkle 2 Tbsp grated Parmesan over the skillet. Parmesan is pretty potent, so a little often goes a long way towards flavor.
Finally, add one cup shredded mozzarella on top.
Place the lid on the skillet and let the mozzarella melt (a few minutes).
And then the Cheesy Gnocchi Skillet is ready to serve! I added a little parsley on top for color, purely for the sake of the photos, but it’s not necessary.
I can’t say no to pasta, sauce, and cheese. #helpless
CHEESY Gnocchi Skillet.