Creamy One-Pot Gnocchi with Mushrooms, Onions & White Beans

The Story

This is one of those meals that just happened — I opened the fridge with no plan and somehow ended up with one of my favorite cozy bowls to date. A bag of gluten-free gnocchi, a handful of mushrooms, a can of beans, and some herbs that were hanging on in the crisper.

Twenty minutes later, dinner was done… creamy, herby, hearty, and so comforting. If you don’t like mushrooms — honestly, I can’t help you. 😌

What I love most about this one is that it’s all made in a single pan — no broth, no cream, no fancy ingredients. The starch from the gnocchi turns the sauce velvety on its own, the sage and parsley bring in that earthy fall flavor, and a spoon of vegan ricotta at the end (I used Kite Hill) makes it feel restaurant-worthy.

Ingredients

• 2 tbsp olive oil (plus more for finishing)

• 1 small onion, thinly sliced

• 2 cloves garlic, minced

• 8 oz mushrooms (cremini, button, or mixed), sliced

• Salt + pepper to taste

• 1 (16 oz) package DeCecco gluten-free gnocchi

• 1 ½ cups water

• ½ cup unsweetened plant milk (any neutral kind)

• 1 (15 oz) can cannellini beans, drained + rinsed

• Handful of baby spinach (optional)

• 1 tbsp chopped fresh sage

• 1 tbsp chopped fresh parsley

• Juice of ½ lemon

• 1 – 2 tbsp vegan ricotta

Instructions

1. Sauté the aromatics
   Warm olive oil in a large skillet or pot over medium heat. Add the onion and cook 3–4 minutes until soft and golden. Stir in garlic and mushrooms with a pinch of salt. Let them brown and release their juices — about 6–7 minutes.

2. Add gnocchi + liquid
   Stir in the gnocchi and 1½ cups water. Bring to a simmer and cook 5 minutes, stirring occasionally, until the gnocchi are tender and the liquid turns starchy and creamy.

3. Make it silky
   Reduce the heat to low. Pour in the plant milk and add the cannellini beans. Stir gently until everything is coated and the sauce thickens slightly.

4. Add greens + herbs
   Fold in spinach (if using), sage, and parsley. The spinach will wilt and the herbs will make the whole kitchen smell amazing.

5. Finish + serve
   Squeeze in the lemon juice and taste for salt and pepper. Spoon into bowls and top with a dollop of vegan ricotta and a drizzle of olive oil.

Serving Notes

This dish is pure cozy comfort — the kind you make on a cool night when you want something creamy without the heaviness. It’s naturally vegan and gluten-free, but still feels indulgent. Pair it with a simple salad or roasted carrots on the side.

If you’re meal-prepping, it reheats beautifully — just add a splash of plant milk before warming to loosen it up.

💚 Save & Share

If you make this one, tag @kellysgreenkitchen_ — I love seeing your versions!
Save it for your next “no-plan dinner” night. It might just become your new favorite, too.