Recipe by Lauren McNeill

One-Pan Mushroom Gnocchi

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Parve Parve
Easy Easy
3 Servings


- Gluten - Wheat

One-pan dishes are a lifesaver when I don’t really feel like cooking or doing the dishes (okay, I pretty much never feel like doing the dishes). This One-Pan Mushroom Gnocchi uses mostly pantry staples, meaning it comes together quickly while still being well-balanced. One of my secrets for making a pasta dish more nutritious is adding white beans. They’re mild in flavor, creamy and add a good dose of protein and fiber. Plus, if you use canned beans, it’s as easy as opening up the can and adding the beans near the end of the cooking time. This may look like a lot of mushrooms when you’re cooking them, but they wilt down so much that it ends up being the perfect amount. Try out this gnocchi dish when you’re craving something easy and nourishing that’s still packed with flavor!


One-Pan Mushroom Gnocchi

  • 12 ounces (340 grams) cremini mushrooms, sliced

  • 4 cloves garlic, minced or 4 cubes Gefen Frozen Garlic

  • 2 tablespoons (30 milliliters) Tucanini Olive Oil, divided

  • 18 ounces (510 grams) gnocchi

  • 1/2 teaspoon salt, or to taste

  • 1/4 teaspoon pepper, or to taste

  • 1 cup (240 mlilliliters) no-salt-added vegetable stock

  • 1/2 (19-ounce [540-grams]) can cannellini beans, drained and rinsed (see Recipe Notes)

  • 2 cups (134 grams) thinly sliced kale

  • 3 tablespoons (33 grams) nutritional yeast, or to taste

  • 2–4 tablespoons (30–60 milliliters) lemon juice, 1/2 to 1 lemon, to taste



In a large pan over medium heat, sauté the mushrooms and garlic in one tablespoon (15 milliliters) of olive oil for five to 10 minutes, until the water has released and evaporated from the mushrooms.


Add the gnocchi, salt, pepper and remaining tablespoon (15 milliliters) of olive oil to the pan, and sauté for three minutes with the lid on. You’ll notice that the gnocchi will begin to brown and crisp up.


Add the vegetable stock and use your spoon to scrape the brown bits from the bottom of the pan. Sauté for an additional five minutes with the lid off.


Add the cannellini beans, kale, nutritional yeast and lemon juice, and sauté for another three to four minutes, until the kale has wilted.


Refrigerate leftovers in an airtight container for up to four days.


I encourage you to season this gnocchi recipe based on your personal taste preferences. Add more lemon juice for a brighter, tangier flavor, more salt or pepper for more seasoning or more nutritional yeast for a cheesy, savory flavor.  

Most grocery stores carry a variety of canned white beans, such as cannellini beans, white navy beans and white beans. Any of these options will work!


Reprinted with permission from The Simple Vegan Kitchen by Lauren McNeill. Page Street Publishing Co. 2023. Photo credit: Toni Zernik. Purchase on Amazon.

One-Pan Mushroom Gnocchi

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Sharon Gross
Sharon Gross
1 year ago

can this be frozen?

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Goldy Admin
Reply to  Sharon Gross
1 year ago

We would not recommend it.

Rivka Snyder
Rivka Snyder
1 year ago

How can i serve this for shavous night with warming it up and making it in advance?

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Goldy Admin
Reply to  Rivka Snyder
1 year ago

You can keep it room temperature for the day and then reheat immediately before serving.