Description
This one-pan stovetop gnocchi lasagna delivers all the cozy, cheesy comfort of classic lasagna in just 30 minutes—no oven or layering required. Pillowy gnocchi, rich tomato sauce, and melty cheese make this a weeknight dinner favorite.
Ingredients
- 2 tbsp olive oil
- 1 yellow onion, finely diced
- 3 cloves fresh garlic, minced (or 1 tsp garlic powder)
- 1 (28-oz) can crushed tomatoes (fire-roasted if available)
- 2 tbsp tomato paste
- 1 tsp dried Italian seasoning (or a mix of oregano, basil, and thyme)
- Pinch red pepper flakes (optional)
- Salt and black pepper, to taste
- Fresh basil or parsley, chopped (for garnish, optional)
- 1 lb potato gnocchi (shelf-stable, refrigerated, or frozen)
- 1/2 cup whole milk ricotta cheese
- 1 cup shredded mozzarella cheese
- 1/3 cup grated Parmesan cheese
- 2 cups baby spinach or kale (optional)
- 8 oz cooked ground beef, turkey, or Italian sausage (optional, for a meaty version)
- Extra Parmesan, for serving
- Fresh herbs (basil, parsley, or chives, optional, for serving)
Instructions
- Heat 2 tbsp olive oil in a large, deep skillet over medium heat. Add diced onion and a pinch of salt. Cook, stirring occasionally, until onion is soft and translucent, about 3 minutes. Add minced garlic and cook for another minute until fragrant.
- Stir in tomato paste and cook for 1 minute. Add crushed tomatoes, Italian seasoning, red pepper flakes (if using), and black pepper. Stir well and bring to a simmer.
- If using cooked ground meat, stir it in now. Add spinach or kale if using, and let it wilt for 1-2 minutes. Taste and adjust salt as needed.
- Stir in gnocchi, ensuring all pieces are submerged in the sauce. If sauce is too thick, add about 1/4 cup water. Cover and cook for 4-5 minutes (6-7 minutes if using frozen gnocchi), until gnocchi are soft and pillowy.
- Dollop ricotta over the gnocchi, then sprinkle mozzarella and Parmesan evenly on top. Reduce heat to low, cover, and let cheese melt for about 2 minutes. (Optional: For a golden top, broil under a hot oven broiler for 1-2 minutes if your pan is oven-safe.)
- Sprinkle with fresh herbs and extra Parmesan. Serve hot, straight from the pan.
Notes
You can use frozen gnocchi straight from the freezer—just add a minute or two to the cooking time. For a vegetarian version, omit the meat and double up on veggies. To make it gluten-free, use gluten-free gnocchi and check cheese/tomato paste labels. Don’t overcook the gnocchi; they should be soft but not mushy. Taste and adjust the sauce before adding cheese. Leftovers keep well and flavors improve overnight.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: About 1/6 of recipe (approx. 1 1/2 cups)
- Calories: 380
- Sugar: 7
- Sodium: 780
- Fat: 11
- Saturated Fat: 5
- Carbohydrates: 54
- Fiber: 5
- Protein: 15
Keywords: gnocchi lasagna, one-pan dinner, stovetop lasagna, easy comfort food, weeknight Italian, skillet lasagna, vegetarian option, gluten-free option