If you’re craving something cozy, quick, and full of flavor, this gnocchi marinara is exactly what you need. Made with tender gnocchi simmered in rich marinara sauce, this meal comes together in just 10 minutes, no boiling required! This one pot meal is hearty, satisfying, and perfect for busy weeknights when you want something delicious on the table fast.
As a recipe developer and former meal prep business owner, I’ve made countless quick meals over the years, and this one always stands out for its simplicity and flavor. With just six pantry ingredients, this gnocchi with marinara sauce proves you don’t need complicated steps or long cook times to make a meal everyone loves.
If you love this gnocchi in sauce recipe, you have to try these pizza beans with marinara (serve with toast or crackers) or this creamy tomato pasta without cream.
Ingredient spotlight
This is not a full list of ingredients, just a few I thought would be good to highlight.
- Shelf stable gnocchi – I used a gluten free, shelf stable gnocchi (which just means it doesn’t need to be refrigerated or frozen before cooking). Use whatever gnocchi you have on hand.
- Marinara – use your favorite sauce here, it’s really the star of the recipe. If you don’t have a jar of marinara or pasta sauce, you can make your own homemade spaghetti sauce with just a few pantry ingredients.
- White beans – unlike a traditional gnocchi with tomato sauce, this recipe adds white beans as a way to make this recipe more filling.
Cooking gnocchi in sauce
- Add the gnocchi and marinara sauce to a large skillet with a tight-fitting lid. Turn the heat to medium-high.
- Once the sauce starts to bubble, stir well, then cover and cook for 2 minutes. This helps the gnocchi cook through quickly.
- Remove the lid, stir again, and add the drained white beans, baby spinach, and half of the parmesan cheese. Mix everything together.
- Pour in ½ to ¾ cup of water to thin the sauce slightly.
- When the sauce reaches your preferred consistency and the spinach is wilted, turn off the heat.
- Stir in the remaining parmesan cheese and fresh basil, then serve hot.
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- 16 oz shelf-stable gnocchi – I used Delallo Gluten Free Gnocchi
- 16 oz marinara
- 2 cup chopped baby spinach
- ¼ cup parmesan cheese – regular or dairy free
- ¾ cup water – start with 1/2 cup
- 15.5 oz can white beans – great northern white, cannellini beans
- 3 tablespoons fresh basil, chopped
- ¼ cup parmesan cheese – regular or dairy free
Add gnocchi and marinara sauce to a skillet with a tight fitting lid. Turn the heat on medium and allow the sauce to start to bubble. Stir regularly (this typically takes 3-4 minutes).
16 oz shelf-stable gnocchi, 16 oz marinara
Once the marinara sauce is bubbling, place the lid on the pot and cook 2 minutes.
After 2 minutes, remove the lid, stir the pot and add the drained and rinsed white beans, chopped spinach and 1/4 cup of the parmesan cheese. Stir well. Add 1/2 cup of water to the pot. Stir well. Add up to 1/4 cup more water as the gnocchi continues to cook, until the sauce reaches your desired consistency.
2 cup chopped baby spinach, ¾ cup water, 15.5 oz can white beans, ¼ cup parmesan cheese
Once the spinach is wilted, turn off the heat, chop the basil and serve by topping with remaining parmesan cheese and fresh basil.
3 tablespoons fresh basil, chopped, ¼ cup parmesan cheese
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- Stir the gnocchi often to keep them from sticking to the bottom of the pot as they cook.
- You don’t need to pre-cook the gnocchi. They’ll cook quickly right in the sauce.
- The starch from the gnocchi will thicken the sauce, so add a little water as needed to get your preferred consistency.
Nutrition Information
Nutrition Facts
Amount per Serving
Where does nutrition info come from? Nutrition facts are provided as a courtesy, sourced from the USDA Food Database.
Other additions
I personally love this recipe as written but also enjoy changing things up so that it doesn’t feel like you are making the same recipe over and over again. Here are some other additions you can make to the recipe:
- Spicy: Add crushed red pepper flakes
- More fresh herbs: Add flat leaf parsley, oregano
- Make it cheesy: mozzarella cheese
Common questions
Is gnocchi gluten free?
Most traditional gnocchi is not gluten free, it’s typically made with potato and wheat flour. However, there are some great gluten free options available including cauliflower gnocchi (usually found in the freezer section), and gluten free potato gnocchi made with rice flour or other gluten free blends.
Storing leftovers
- Fridge: Store in a well sealed container in the fridge for up to 3 days.
- Freezer: Store in a freezer tight container for up to 3 months. I like to store in ½ cup portions using Soupercubes, then transferring to a Stasher bag.