Cheesy Skillet Gnocchi with Kale

by Dorothy Reinhold on March 10, 2013

Print This Post Print This Post Cheesy Skillet Gnocchi with Kale on Shockingly Delicious

Need a comforting, easy-enough dinner that is somewhat familiar yet still special enough to satisfy?

Don’t we all?

This skillet gnocchi fills the bill. Pillowy pasta bathes in a tomatoey sauce with extra veggies thrown in, topped with a couple of cheeses and some big olive and basil flavors.

Oh yes, yes please!

(Please forgive the subpar iphone photos. We were hungry!)

Cheesy Skillet Gnocchi with Kale on Shockingly Delicious

Recipe: Cheesy Skillet Gnocchi with Kale

Summary: Cheesy, tomatoey gnocchi is chock full of veggies and flavor for an easy, comforting, vegetarian skillet dinner.


  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • Handful multicolored mini peppers (8-10 of them), stemmed, seeded and quartered
  • 3 garlic cloves, crushed
  • 1 (15-ounce) can petite diced tomatoes in own juice
  • 1 (16-ounce) package shelf-stable gnocchi
  • 1 cup water
  • 1 teaspoon Better Than Bouillon Organic Vegetable Base (or use their Organic Chicken Base)
  • 3 Lacinato kale leaves, rib removed and leaves cut into ribbons (chiffonade cut)
  • ¼ cup grated Parmesan cheese
  • 4 ounces fresh mozzarella, cut into thin slices
  • 8 kalamata olives, pitted and quartered
  • Garnish: Handful basil leaves, cut into ribbons


  1. Heat oil in a large non-stick skillet. Saute onions and peppers for about 10 minutes, until the onion begins to color and caramelize. Add the garlic and saute for 1 minute. Add tomatoes and their juice, gnocchi, water, vegetable base and kale. Stir, cover and bring to a simmer. Simmer, covered, for 12 minutes, stirring occasionally, until the gnocchi is soft and the sauce has thickened.
  2. Turn heat off, sprinkle Parmesan over evenly, lay mozzarella slices and strew olives on top. Replace lid and allow to rest for 5 minutes. The cheese will melt as it rests.Cheesy Skillet Gnocchi with Kale on Shockingly Delicious
  3. Serve in wide pasta bowls, garnished with basil.
  4. Serves 4.


Inspired by a version of this made by Laura Hunter of Small Wallet Big Appetite here; she got the idea from the BBC here.

Preparation time: 10 minutes
Cooking time: 25 minutes
Diet type: Vegetarian
Number of servings (yield): 4
Culinary tradition: Italian

{ 11 comments… read them below or add one }

Divya @ Divya's Culinary Journey February 1, 2016 at 8:34 am

This looks so delicious and comforting. Perfect for Week night dinner.


Dorothy Reinhold February 1, 2016 at 12:08 pm

Exactly right!


Julie October 8, 2013 at 8:04 pm

Just made this tonight, minus the olives because I forgot to buy them. This was very tasty. My husband and 4 year old liked it, too. I will probably be making it again.


ann wilder April 10, 2013 at 4:24 pm

I love to cook, when the food is so tastey


Dorothy Reinhold April 11, 2013 at 6:00 am

Thank you!


kirsten@FarmFreshFeasts March 13, 2013 at 6:55 am

IPhone photos or not, this looks very yummy. I love seeing gnocchi not made from scratch, because that’s too daunting for me, though I love to eat it.


manu March 10, 2013 at 1:18 pm

omg I couldn’t think of something I’d like more than this right now! Looks awesome!!


Faye March 10, 2013 at 12:09 pm

This looks scrumptious! The first picture looks so enticing, I’m tempted to try it by doing only step one and finishing with a drizzle of olive oil. (or at least tasting before I decide whether to add cheese).


Terra March 10, 2013 at 8:53 am

This does look like cheesy happiness! It really looks like a wonderful comfort food on a chilly day:-) I don’t know if you noticed the comment on twitter from me? My friend made your sweet potato struesel cake, and is still raving about it today!! Take care, Hugs, Terra


Dorothy March 10, 2013 at 9:57 pm

Thank you! I hadn’t seen that on Twitter but I will go look for it.


Co March 10, 2013 at 8:14 am

Yum! This sounds so flavorful and delicious. I love gnocchi!


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