This 3-ingredient stovetop frozen potato gnocchi is the kind of back-pocket dinner I lean on when the day runs long and everyone is hungry right now. You literally pour the frozen gnocchi straight into a saucepan with a jar of good marinara and a handful of shredded cheese, and let the stove do the work. The gnocchi simmer right in the sauce, turning pillowy and tender, while the cheese melts into something so cozy and comforting that friends will swear you fussed for hours. It’s Italian-inspired, family-friendly, and just right for busy weeknights or last-minute company.
Serve this cheesy gnocchi with a simple green salad dressed in olive oil and vinegar, or a side of steamed broccoli or green beans to round out the plate. Garlic bread or warm dinner rolls are wonderful for scooping up the extra sauce. For adults, a glass of red wine like Chianti or a light-bodied beer pairs nicely, while kids might enjoy sparkling water with a splash of juice. A small dish of sliced fruit or a simple scoop of vanilla ice cream makes a sweet, easy finish to the meal.
3-Ingredient Stovetop Frozen Potato GnocchiServings: 4
Ingredients
1 (16–18 oz) bag frozen potato gnocchi
2 cups jarred marinara or other tomato pasta sauce
1 1/2 cups shredded mozzarella cheese (or Italian blend), divided
Directions
Pour the frozen potato gnocchi into a medium to large saucepan. No need to thaw—use them straight from the freezer.
Add the marinara sauce to the saucepan, pouring it evenly over the frozen gnocchi. Stir gently to coat as much of the gnocchi as you can in the sauce. If it looks very thick, you can add 2–3 tablespoons of water to help it loosen as it heats.
Place the saucepan on the stovetop over medium heat and cover with a lid, leaving it slightly ajar so steam can escape. Cook for 5–7 minutes, stirring every couple of minutes to keep the gnocchi from sticking to the bottom. The sauce should be gently bubbling, not furiously boiling.
Once the gnocchi are tender (they should be soft all the way through when you bite into one) and the sauce is hot, stir in 1 cup of the shredded mozzarella cheese until it melts into the sauce and turns creamy.
Sprinkle the remaining 1/2 cup shredded mozzarella evenly over the top of the gnocchi in the saucepan. Cover again and let it sit over low heat for 2–3 minutes, just until the cheese on top is melted and gooey.
Turn off the heat and let the gnocchi rest for 1–2 minutes to thicken slightly. Carefully spoon into bowls and serve hot, making sure everyone gets some of the extra cheesy sauce from the bottom of the pan.
Variations & Tips
For picky eaters, you can use a very smooth marinara sauce and skip any chunky or spicy varieties. If your kids love cheese, swap in mild shredded cheddar or Colby-Jack for a more familiar flavor. To sneak in veggies, stir in a handful of baby spinach or frozen peas during the last few minutes of cooking; they’ll wilt or heat through quickly in the sauce. For a heartier dish, you can add cooked Italian sausage or rotisserie chicken (this would technically add more ingredients, so think of it as a bonus add-on for nights when you’re not strictly counting). If you prefer a creamier version, stir 1–2 tablespoons of cream cheese or a splash of heavy cream into the sauce along with the first portion of shredded cheese. For a lighter twist, use part-skim mozzarella and a lower-sodium marinara, and serve with a big salad. Food safety tips: Keep the gnocchi frozen until you’re ready to cook; do not let them sit at room temperature for long, as they can become sticky and clump. Heat the gnocchi and sauce until they are steaming hot throughout, and any added meats must be fully cooked and reheated to a safe temperature before serving. Refrigerate leftovers within 2 hours in a shallow container, and reheat on the stovetop over low heat or in the microwave until piping hot, adding a splash of water or extra sauce if needed to loosen.
