I just love one pan meals. My husband will tell you right away that doing dishes is my least favorite chore in the world even though I am guilty of dirtying tons of them in recipe testing. So making a one pan pasta recipe for dinner is basically my favorite since, um, it’s pasta and also much less clean up. The fact that it is a one pan cheesy baked gnocchi recipe makes me doubly happy because to me there is nothing like pillowy gnocchi. So in short, this was a dream dinner and so easy to make!
This was truly everything I could want in a dinner. Like I said, those spices, the gnocchi and smoked cheese really made it so cozy and satisfying. It was still leaner and nutritious and vegetarian though. Hope you all love it too! xoxo
This is such an incredible one pan cheesy baked gnocchi with fluffy sweet potato gnocchi, veggies and loads of cheese all melded together in one skillet!
- 1dasholive oil
- 10ouncesbutternut squashdiced small
- 8ouncescremini mushroomsthinly sliced
- 1wholeonionfinely diced
- 3clovesgarlicfinely minced
- 1tablespoonfresh sageroughly chopped, plus additional for sprinkling on top
- 1tablespoontomato paste
- 2tablespoonsred wine
- 16ouncescanned tomato sauce
- 1/4cupvegetable stock
- 1poundsweet potato gnocchi
- 1/4cupfreshly grated parmesan cheese
- 8ouncesfreshly grated smoked gouda
Pre-heat the oven to 350. Get out a large, deep oven safe skillet and heat the olive oil in it over medium high heat. Add the butternut squash and mushrooms and let them soften for a couple of minutes. Then add the onion, garlic and sage. Let them get fragrant for another minute while you season everything with the cinnamon, turmeric, cumin and salt. Stir in the tomato paste and wine next and let it cook for another minute. Finally, pour in the tomato sauce, milk and vegetable stock. Let it gently simmer for 5 minutes, then stir in the sweet potato gnocchi. Let it cook in the sauce for another couple of minutes while you sprinkle in the parmesan and gouda on top. Transfer the pan to the oven and let it bake for 15 minutes to make the cheese bubbly. Sprinkle the extra sage on top and serve immediately with crusty bread!