30-MINUTE MEDITERRANEAN GNOCCHI (ONE-PAN)
This 30-minute, one-pan Mediterranean Gnocchi is a vibrant plant-based dinner. It features lightly crisped potato gnocchi tossed with sautéed zucchini, yellow squash, artichoke hearts, and white beans—all finished with bright lemon, fresh basil, and a rich, buttery finish.
LIGHTLY BROWNED GNOCCHI
Lightly browned gnocchi, whether made from traditional potato or cauliflower, adds a delightful twist to this recipe. Searing them in the skillet transforms each piece into a golden, pillowy bite with a satisfyingly crisp outer shell and a soft, melt-in-your-mouth center.
LEMON HERB VEGGIES
Toss the sautéed zucchini, yellow squash, and artichokes in a zesty lemon-butter finish that lightly coats every bite. The addition of creamy white beans provides a hearty boost of protein, while fresh basil adds a fragrant, aromatic lift. This vibrant medley creates a flavorful, light coating that complements the crisped gnocchi perfectly.
SIMPLE STEPS FOR THIS MEDITERRANEAN GNOCCHI
Lightly Brown Gnocchi In Skillet
Add Zucchini, Squash, Artichoke Hearts, Garlic and a Simple Seasoning
Season with Vegan Butter, Lemon Juice, Nutritional Yeast and A Can of Beans
Mediterranean Gnocchi Ingredients
STEP 1 – COOK THE GNOCCHI:
Heat olive oil in a large skillet over medium heat.
Add gnocchi, toss to coat, cover, and cook 2 – 3 minutes.
Remove lid and continue cooking about 5 minutes, stirring occasionally, until lightly browned.
- Once browned, transfer the gnocchi to a plate and set aside.
STEP 2 – ADD THE VEGETABLES:
Dice zucchini and squash into 1-inch cubes. Drain and quarter artichokes.
- Heat a drizzle of olive oil in the skillet.
Add garlic, zucchini, and squash to the skillet and cook about 3 minutes.
Stir in artichokes, season to taste, and sauté 5 – 8 minutes until tender and lightly browned.
STEP 3 – FINISH WITH LEMON:
Add additional vegan butter to the skillet.
Slowly stir in lemon juice until combined.
Mix in nutritional yeast until evenly incorporated.
STEP 4 – ADD THE BEANS:
Drain and rinse beans, then stir into the skillet.
Cook 1 – 2 minutes until heated through.
- Return the gnocchi to the skillet, stir well to combine, and cook for 1 more minute until everything is warmed through.
STEP 5 – SERVE:
Top with fresh basil, additional nutritional yeast, and salt and pepper to taste.
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Mediterranean Gnocchi
Ingredients
- 2 tbsp Vegan Butter
- 1 lb Potato Gnocchi, 16 oz (or Cauliflower Gnocchi)
- Drizzle Olive Oil
- 2 tbsp Minced Garlic
- 1 Medium Zucchini
- 1 Medium Yellow Squash
- 1 Can Artichoke Hearts (14 oz can)
- Morton Nature's Seasons (or Salt & Pepper) (to taste)
- 2 tbsp Vegan Butter
- 3 tbsp Lemon Juice
- ¼ Cup Nutritional Yeast
- 1 Can Cannellini Beans (or Great Northern Beans)
- Fresh Basil
- Nutritional Yeast (additional for serving)
Instructions
- Melt the butter in a large skillet over medium heat until fully melted.2 tbsp Vegan Butter
- Add the gnocchi to the skillet, toss to coat in the oil, cover, and cook for 2 - 3 minutes.1 lb Potato Gnocchi, 16 oz
- Remove the lid, stir well, and continue cooking for about 5 minutes, stirring occasionally, until lightly browned.
- While the gnocchi cooks, dice the zucchini and yellow squash into 1-inch cubes. Drain and quarter the artichoke hearts.1 Medium Zucchini, 1 Medium Yellow Squash, 1 Can Artichoke Hearts (14 oz can)
- Once the gnocchi is lightly browned, transfer the gnocchi to a plate and set aside.
- Add a drizzle of olive oil to the skillet and heat over medium.Drizzle Olive Oil
- Add the garlic, zucchini, and squash, stirring occasionally for about 3 minutes until they begin to soften.2 tbsp Minced Garlic
- Add the artichoke hearts to the pan and mix to combine.
- Season with Nature's Seasons or salt and pepper to taste.Morton Nature's Seasons (or Salt & Pepper)
- Sauté for 5 - 8 minutes, stirring occasionally, until the vegetables are tender and lightly browned.
- Add the additional butter to the skillet, then slowly pour in the lemon juice, stirring well to combine.2 tbsp Vegan Butter, 3 tbsp Lemon Juice
- Stir in the nutritional yeast and mix until evenly incorporated.¼ Cup Nutritional Yeast
- Drain and rinse the beans, then add them to the pan.1 Can Cannellini Beans
- Cook for another 1 - 2 minutes, just until heated through and the flavors have blended.
- Return the gnocchi to the skillet, stir well to combine, and cook for 1 more minute until everything is warmed through.
- TO SERVE: Roughly chop the fresh basil. Plate the gnocchi mixture and top with basil, additional nutritional yeast, and salt and pepper to taste.Fresh Basil
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FAQ'S FOR THIS 30-MINUTE MEDITERRANEAN GNOCCHI RECIPE
1. Do I need to boil the gnocchi first?
No. This recipe uses shelf-stable potato gnocchi that cooks directly in the skillet. Sautéing it creates a lightly crisp exterior while keeping the inside tender.
2. Can I use frozen gnocchi?
Yes, but let it thaw slightly first for more even browning. You may need to cook it a few extra minutes to achieve that golden exterior.
3. Can I substitute the white beans?
Definitely. Cannellini or Great Northern beans both work well, but chickpeas would also be a great substitute for a slightly firmer texture.
4. How should I store and reheat leftovers?
Store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat in a skillet over medium heat for best texture, adding a small splash of water or lemon juice if needed to refresh the dish.
