Gnocchi Marinara Skillet

View on a gnocchi marinara in a cast iron pan with a large spoon showing the gnocchi.

This gnocchi marinara skillet is so easy to prepare and makes for a perfect weeknight dinner recipe for the whole family. Includes pre-made potato gnocchi, marinara sauce and a simple cashew cream sauce. Amazing vegan (and dairy-free) comfort food meal!

Prep Time15

Cook Time20

Total Time35

Course: Pasta

Cuisine: American

Keyword: creamy pasta, easy, gnocchi, potatoes, quick, skillet, Vegan

Servings: servings

Calories: 407kcal

Author: Jessica Laroche

Equipment

Blender

Ingredients

16-18 oz potato gnocchi
2 cups marinara sauce homemade or store-bought
10-15 leaves fresh basil sliced, plus more for serving
1 batch vegan white sauce I used this vegan white sauce recipe

Instructions

Start by making the white sauce. Make sure to soak the cashews first and also blend on high until very creamy and smooth. Set aside. If making the marinara sauce from scratch, then also make it at this point.
Pre-heat the oven to 350º.
Warm up a skillet over medium heat with a little oil. Then, add the gnocchi and roast them until browned while stirring once in a while, about 7-10 minutes.
Pour the marinara sauce over (be careful, it will splash if the skillet is super hot) and stir to combine. Also stir in the fresh basil. Once the marinara is warm and starts to simmer, then remove from the heat.
Drizzle the cashew white sauce over the marinara gnocchi (I used about ¾ of the batch, keep the remaining for another meal) and then transfer in the oven. Bake for about 20 minutes or until it starts to brown.
Serve while still warm with a side of bread, more fresh basil and some red pepper flakes for some heat.

Video

Notes

If you don't have a pan that's safe for both the stove and the oven, then simply use a non-stick pan to roast the gnocchi with the marinara sauce and then transfer to a baking dish to bake in the oven.
Store any leftovers in an air-tight container for up to 3-4 days (longer than that and it might dry out). You can use the microwave to reheat.
You can add some veggies to this dish, such as cauliflower, broccoli, leafy greens, mushrooms, etc. Roast them first or let the leafy green wilt in the sauce before baking.
I used the vegan potato gnocchi from the brand A Taste Of Inspiration (2 bags of 9 ounce each) that I found at Hannaford. De Cecco also makes shelf-stable gnocchi that are vegan (you can find them in most grocery stores and online).
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition