One-Pan Creamy Veggie Gnocchi
with Spinach & Parmesan Cheese
- Gluten
- Wheat
- Milk
- Soy
- May contain traces of allergens
Soft pillows of gnocchi are the perfect little parcels ready to soak up all the creamy goodness in this recipe. It is so tempting that you might want to eat it straight out of the pan.
Ingredients
1 packet
gnocchi
(Contains: Gluten, Wheat May be present: Soy)
1 packet
green beans
1 packet
snacking tomatoes
1 packet
garlic paste
1 sachet
Savoury Seasoning
1 packet
baby spinach leaves
1 packet
light cooking cream
(Contains: Milk)
1 packet
Parmesan cheese
(Contains: Milk)
pinch
chilli flakes
Not included in your delivery
olive oil
¼ cup
water
30 g
butter
(Contains: Milk)
Utensils
Cooking Steps
• In a large frying pan, heat a generous drizzle of olive oil over medium-high heat. • When oil is hot, add gnocchi and fry, tossing occasionally, until golden, 6-8 minutes. Season with salt and pepper. • Transfer gnocchi to a bowl and cover to keep warm.
TIP: Add more olive oil if the gnocchi sticks to the pan.
• While gnocchi is cooking, trim green beans and cut into thirds. • Halve snacking tomatoes.
• Return pan to medium-high heat with a drizzle of olive oil. Cook green beans and snacking tomatoes, tossing, until tender, 3-4 minutes. • Add garlic paste and savoury seasoning and cook until fragrant, 1 minute. • Stir in baby spinach leaves, cooked gnocchi, light cooking cream, the water and butter. Cook, stirring, until slightly thickened and wilted, 3-4 minutes. Season to taste.
• Divide one-pan creamy veggie gnocchi between bowls. • Sprinkle over Parmesan cheese and a pinch of chilli flakes (if using) to serve. Enjoy!
Customer reviews
Review summary
Updated on July 2026- Flavour: Most customers loved the creamy, well-balanced flavours, though some found the dish a little mild and felt it could use more seasoning or garlic.
- Ease of prep: This is a quick and easy one-pan meal that comes together fast, making it a great choice for busy weeknights.
- Suggestions: Several customers swapped green beans for broccolini, zucchini, or mushrooms, and some added sundried tomatoes for extra depth. A few suggested boiling the gnocchi before pan-frying to achieve a softer texture, and cooking it a little longer helps it soften nicely.
- Leftovers: Most customers found there was plenty to go around, with some enjoying leftovers for work lunches, though a few noted it does not reheat as well as it tastes fresh.
- Portions: Some customers felt the dish was on the smaller side and were still hungry afterwards, while others found it generously filling, especially for families.
- Customisation: Adding chicken, bacon, or garlic bread was a popular way to bulk up the dish, and one customer found plant-based cream worked well as a substitute.
