This post is sponsored by USA Pulses & Pulse Canada, but all opinions are my own.
My friends, this is one of my new favorite dinners! I recently discovered that the grocery store sells gluten free gnocchi and I’ve been much happier ever since. If you aren’t familiar with gnocchi, it’s a pasta that is made with potatoes and flour. It has an amazing pillow-y texture and is one of my favorite types of pastas.
Another thing that I love is Mexican food that incorporates potatoes. Two of my favorite things to order when we are out are potato tacos and potato taquitos. There is something so delicious about crispy potatoes, salsa and guacamole! I’m guessing you can see where I’m going with this. I decided to replace the tortillas in my 30-Minute Stove-Top Enchiladas with gnocchi and it was one of the best ideas ever!
I’m bringing you this 30-Minute Enchilada Gnocchi Skillet in partnership with USA Pulses & Pulse Canada. Pulses are the delicious, protein-packed, sustainable foods known as dry peas, chickpeas, lentils and beans. If you are a regular reader of She Likes Food then you know that I cook with pulses all the time! They are vital to a vegetarian diet because of their protein and fiber content. They’re really hearty and filling and so versatile to use in your cooking. You can use them to make soups, veggie burgers and tacos!
Did you know that 2016 is the International Year of the Pulses? That means that it’s an important year to increase the awareness of all the benefits of pulses. I encourage everyone to take the Pulse Pledge with me, this is where you commit to eating pulses once a week for 10 weeks. Every 1/2 cup of cooked pulses gives you 9 grams of protein so you really can’t go wrong! This is a great way to finish 2016 strong and to give a healthy start to 2017!
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30-Minute Gnocchi Enchilada Skillet
- Total Time: 30 minutes
- Yield: 4 1x
Ingredients
- 16 ounces gnocchi, I used gluten free gnocchi
- 1 tablespoon olive oil
- 1/2 yellow onion, chopped
- 1 small red pepper, chopped
- 1 small green pepper, chopped
- 3/4 cup corn kernels
- 1 (15 ounce) can black beans, drained and rinsed
- 1 teaspoon cumin
- 1 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1 (15 ounce) can enchilada sauce
- Optional toppings: avocado, cilantro, jalapenos
Instructions
- Heat a large skillet over medium heat. Once hot, add the olive oil and gnocchi. Cook gnocchi until browned, about 7 minutes, and then transfer to a plate or bowl.
- Add the onions to the pan and cook for 2 minutes before adding the peppers. Saute onions and peppers until tender, 5 minutes, and then add the corn, beans and cooked gnocchi. Mix in the salt, pepper and spices and then stir in the enchilada sauce. Cook mixture together until everything is heated though, 3-4 minutes.
- Serve while hot and top with your favorite toppings
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Dinner, Gluten Free, Vegan
I am loving your website. we have vegetarian, gluten free, and omnivores in our home. Every one of your recipes that are gluten free have been delicious. This one is great. Thanks for doing all the research for me
Yah! That’s so nice to hear, Janet!
I made this for dinner last night, and we loved it! I like not needing to boil the gnocchi, and I like the Mexican flavors with it too! Thanks!
I’m so glad to hear you liked it! Making gnocchi in the skillet is one of my favorite ways!
Had this today for lunch. My husband and I loved it!!!! Will be one of our go tos!!!!
Thank you!!!!!
Awesome!! So glad you both liked it 🙂
So are you not supposed to boil the gnocchi first? I did and I think I made a huge mistake. ????
I don’t think it would hurt too much, but I just sautéed mine in the pan to get them crispy instead of boiling them. Did it not work well to boil them?
They wouldn’t brown in the pan, they kept sticking. I ended up just pulling them out of the pan and adding them in later as the recipe said. Now I know! Still turned out great. 🙂
Glad that it still turned out good!!
Hey I love the look of this recipe! I’m from the UK and sadly couldn’t find a premade enchilada sauce in any supermarket. So I bought a tomato, red wine and mushroom pasta sauce instead, hoping it’ll work! Do you need to boil the gnocchi first or just add straight to a pan? 🙂
Hi Grace! You just add it straight to the pan and cook it in there. I’m sure it will still be great with the sauce that you have 🙂 I hope you enjoy!
I’m crazy about this mash-up between Italian gnocchi and Mexican enchiladas! So insanely creative!!
Loved this recipe! I had never tried gnocchi before. Really loved it! This recipe was so satisfying. Thanks for posting!
That’s so great to hear, Teri! I’m glad you enjoyed the gnocchi! 🙂
Gnocchi + enchiladas??? This sounds SO good!!
Thanks Ashley! It’s the best combo!
It looks fabulous! Thank you!
Thanks Penny!!
Oh this is such a pretty dish, Izzy! I love gnocchi and I’m so happy that you found a gluten free version! Such a great idea to make this dish full of enchilada flavors. I think this would become my new favorite, too!
Thank you, Gayle! I’ve been eating so much of it since I found the GF version!
How is it possible that I’ve never tried gluten-free gnocchi! Can’t wait to give this a try!
It’s really good! I hope you can find some!