Quick & Easy 1-Pot Gnocchi (Ready in Just 7 Minutes!)
This 1-Pot Gnocchi recipe is ridiculously easy to make (no chopping required!) and ready in just 7 minutes from start to finish.
One of my favorite dishes to make when I’m having friends over is my Creamy Roasted Tomato Gnocchi Skillet because it’s so easy to put together while being incredibly flavorful. For days on which I want a recipe that’s even easier to make, however, these 7-minute gnocchi are perfect. You get most of the same flavors and it’s ready in a fraction of the time!
Table of Contents
Why You’ll Love This Recipe
These 1-Pot Gnocchi are super quick and easy to, making this a favorite go-to recipe. The best part? You won’t have to sacrifice taste for convenience! It’s also a very versatile recipe as you can switch it up as you see fit (by using spinach instead or in addition to basil, for instance.) I hope you’ll love this recipe as much as I do!
Ingredient Notes & Substitutions
The following is an overview of the ingredients you’ll need to make this recipe, as well as recommended substitutions. For the exact measurements, be sure to refer to the recipe card below.
- Pasta: Potato Gnocchi. Just make sure they’re dairy- and egg-free to keep this recipe vegan. For a gluten-free alternative, you can use gnocchi made with a gluten-free flour blend (such as these). Important note: gnocchi are perfect for this recipe because they cook in only 2-3 minutes. If you’re using a different kind of pasta, be sure to double check the cook time and consider cooking the pasta separately.
- Condiments & Spices: Olive oil, sea salt, pepper, garlic powder (or minced garlic cloves), onion powder (or chopped onion), dried oregano, smoked paprika, light brown sugar. Note: feel free to adjust the seasonings to your liking (you can add thyme, for instance, and/or omit any of the other seasonings (except the salt).)
- Fresh Produce: Grape or cherry tomatoes, lemon (the juice), fresh basil leaves. I use grape tomatoes in this recipes because not having to cut them saves extra time, but feel free to use any kind of tomato (if it’s a larger variety, just make sure you chop the tomatoes first.) Instead of or in addition to basil, you can also use fresh baby spinach leaves!
- Dairy Alternatives: Coconut cream (or full fat coconut milk). If you’re looking for an alternative without coconut, dairy-free cooking cream or crème fraiche will work too (most are either soy-, oat-, or almond-based.)
- Other Ingredients: White wine (or vegetable broth.)
🌿A quick note on the white wine/vegetable broth: if using broth instead of wine, be sure to add less salt than indicated (start with half the amount, then add more to taste) since most broths are quite salty. You can also use non-alcoholic wine. Important: do not use white wine vinegar to substitute the wine, it wouldn’t work!
Recommended Equipment
- A nonstick saucepan or pot: if you’re looking for the highest quality saucepan, I recommend opting for one from Hexclad (like this one.) For a slightly more budget-friendly yet still high quality alternative, check out GreenPan’s ceramic nonstick saucepans (like these.)
How to Make This Recipe (Step by Step)
The following is a step-by-step overview of how to make this recipe. For a recap, be sure to check out the recipe card below.
Step One: Add the olive oil, tomatoes, and gnocchi
Set a timer for 7 minutes, then add the olive oil, grape tomatoes, and gnocchi to your saucepan or pot. Set the heat to high (but, see notes!) and mix using a spatula or wooden spoon.
Note: set the heat to high heat if you’re using an electric stovetop that takes a little to heat up. By the time the heat reaches its max, you’ll have already added the liquid, so it shouldn’t burn. If, however, you’re using a gas stove or any other kind of stove that reaches its maximum heat instantly, set the heat to medium-high instead.
Step Two: Add all other ingredients (except the basil)
Add all other ingredients (except the basil) one by one, starting with the wine (the liquid will help the gnocchi cook faster).
🥥RECIPE TIP: For an even creamier result, add a little extra coconut cream!
Mix and cook for the remainder of the 7 minutes.
Step Three: Add the basil
Add the fresh basil leaves to the pot and mix them in with the gnocchi.
Taste test and add more salt and pepper to taste if desired.
Step Four: Serve & Enjoy
Serve in ceramic bowls and enjoy! Tip: Garnish with a couple extra fresh basil leaves and a freshly cracked black pepper.
Frequently Asked Questions
Can I use frozen gnocchi?
Yes! Just double check to see if the cook time indicated on the packaging is similar (2-3 minutes). If yes, it should work! If not, taste test at the end of the 7 minutes and if they’re too chewy, cook for a bit longer (gnocchi take a bit longer to cook if they’re not immediately submerged in boiling water.)
Can I use spinach instead of basil?
Yes, you can use fresh baby spinach leaves instead of (or in addition to) basil leaves. In that case, you could even increase the amount. I’d just recommend adding the spinach while the gnocchi are cooking (at about the 3-4 minute mark.)
Can I meal prep this recipe?
Yes! Simply let it cool, then store in an airtight container in the fridge for up to 3 days. Simply reheat it when you’re ready to eat (you might need to add a little extra liquid when reheating it.)
Can I add any other vegetables?
Yes, just make sure they’re quick-cooking vegetables if you still want this recipe to be ready quickly. Also keep in mind that some vegetables might require chopping, which could increase the prep time. Some vegetables that would work: bell peppers (chopped), fire-roasted peppers (those that come in a jar), kale, shallots (chopped), zucchini (chopped – make sure you add those at the veggie beginning.)
Recipe Card
Use this card to save and/or print this recipe. For additional step by step photo instructions, ingredient notes, and recipe tips, be sure to read the full blog post above.
Quick & Easy 1-Pot Gnocchi (Vegan & Ready in Just 7 Minutes!)
Ingredients
- 16 ounces (450 g) potato gnocchi dairy-free (use a gluten-free variety to make this recipe gluten-free)
- 2 teaspoons olive oil
- 8 ounces (225 g) grape tomatoes or cherry tomatoes chopped regular tomatoes
- ¼ cup (60 ml) coconut cream or full fat coconut milk (or more, to taste)
- ¼ cup (60 ml) white wine or vegetable broth (or more, to taste)
- ¾ teaspoon sea salt (note: use about 1/3 less if using broth instead of white wine)
- ¼ teaspoon black pepper ground or cracked
- 1 teaspoon garlic powder or minced garlic cloves (2 cloves per teaspoon of garlic powder)
- ½ teaspoon onion powder or chopped onion added with the gnocchi (about 1/4-1/2 small onion per 1/2 teaspoon of onion powder)
- ½ teaspoon dried oregano
- ½ teaspoon smoked paprika
- 1 teaspoon light brown sugar
- 2 tablespoons lemon juice (1 small lemon yields about 2 tablespoons of lemon juice)
- ½ cup (12 g) Fresh Basil leaves (1/2 cup is the equivalent of about 1 handful of fresh basil leaves)
Equipment
Instructions
- Set a timer for 7 minutes and add the olive oil, tomatoes, and gnocchi to a nonstick pot, setting the heat to high (but, see notes!)
- Add all other ingredients (except the basil) one by one. Mix and cook for the remainder of the 7 minutes.
- Mix in the basil, serve, and enjoy!
Notes
- To make this recipe even creamier and/or more saucy, use 1.5 to twice the amount of coconut cream and white wine (or broth).
- Heat settings: Set the heat to high heat if you’re using an electric stovetop that takes a little to heat up. By the time the heat reaches its max, you’ll have already added the liquid, so it shouldn’t burn. If, however, you’re using a gas stove or any other kind of stove that reaches its maximum heat instantly, set the heat to medium-high instead.
Nutrition Per Serving
🌿Don’t hesitate to comment below if you have any questions or feedback. And if you try & love this recipe, it would mean the world to me if you could leave a review and ⭐️⭐️⭐️⭐️⭐️ rating ❤️
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