One-Pan Baked Gnocci

Time: 1 hour

Still haven’t found what you are looking for supper tonight? Look no further – one pan, full hearty meal (or side dish) and healthy!

Music Selection: U2 – Still Haven’t Found What I’m Looking For


1 kg gnocci

½ cup butter

1/3 cup flour

¼ tsp nutmeg

¼ tsp cayenne

1 ½ Tbsp Dijon mustard

1 cup grated gruyere cheese

1 cup grated parmesan cheese

10 mushrooms sliced thin (about 2 cups)

1 shallot, peeled and diced finely

3 cups fresh spinach, chopped

3 ¼ cups milk

2 garlic, minced


Optional: top with crispy pancetta or bacon


Preheat oven to 375 degrees.

In large oven proof skillet, take 1/8 cup of butter and melt on medium high heat. Take enough gnocci to loosely cover the pan in one layer and brown. Turn them and brown on other side. Remove from pan and set aside. Cook remaining gnocci in same manner. You may need to add a little more butter for the next batch.

In the same pan (which should be empty), add another 1/8 cup of butter. Saute the mushrooms until soft. Remove mushrooms and place with the gnocci.

In the same pan, add the remaining ¼ cup butter. Saute the shallot and garlic. Add the flour and mix well into a roux (you want it a little runny, so if you need to add a little more butter or olive oil).

Whisk in the milk and let it start to thicken. Then add in the Dijon mustard, cayenne and nutmeg.

Mix in the grated gruyere cheese to melt.

Then add back in the gnocci and mushrooms. Mix well. Add in the fresh spinach. Mix well. Salt/pepper to taste.

Remove from heat and sprinkle the grated parmesan on top.

Place in oven and let bake for 20 – 25 minutes. It should be golden brown on top.

Serve alone or as a side dish to BBQ salmon or steak.

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