Imagine a bowl filled with pillowy gnocchi, hearty cannellini beans, savory tomatoes, and a lush handful of greens — that’s White Bean Gnocchi, a wholesome Italian-inspired weeknight dinner you’ll crave again and again. This recipe manages to be both cozy and elegant, with protein-packed beans and tender dumplings kissed by a garlicky tomato sauce. It comes together in just 30 minutes, which means you can savor comfort and flavor without spending hours at the stove. Whether you’re feeding family or friends, White Bean Gnocchi brings restaurant-level deliciousness right to your kitchen.
Ingredients You’ll Need
Every item in this recipe is thoughtfully chosen to create that signature White Bean Gnocchi flavor and texture. These straightforward ingredients work in harmony, ensuring each bite delivers vibrant color, silky sauce, and pure comfort.
- Potato gnocchi (1 pound): These soft dumplings are the star of the dish, offering a satisfying, tender bite that soaks up all the flavors.
- Olive oil (2 tablespoons): Adds a rich, fruity base for sautéing and helps meld the ingredients together.
- Onion, small and diced: Brings sweetness and depth, forming the aromatic backbone of the sauce.
- Garlic cloves (3, minced): For that essential Italian punch—don’t skimp!
- Cannellini beans (1 can, drained and rinsed): Delivers creamy texture and protein, making White Bean Gnocchi wonderfully filling.
- Diced tomatoes (1 can): Gives body and tang, creating a luscious sauce for the gnocchi to nestle into.
- Vegetable broth (½ cup): Enhances the sauce’s flavor while keeping it light and brothy.
- Dried Italian seasoning (1 teaspoon): A blend of herbs that brings the whole sauce together with classic flavor.
- Red pepper flakes (½ teaspoon, optional): For a little background heat—add to taste!
- Fresh spinach (3 cups): Offers color and freshness, wilting beautifully into the sauce.
- Grated Parmesan cheese (½ cup): Adds savory richness and a slightly nutty finish.
- Salt and black pepper, to taste: Essential for seasoning every layer—be generous!
- Fresh basil, for garnish: Lifts the whole dish with its bright, herbal aroma.
How to Make White Bean Gnocchi
Step 1: Cook the Gnocchi
Bring a large pot of salted water to a boil, then add the potato gnocchi. You’ll know they’re ready when they float to the surface—usually just 2 to 3 minutes! Drain them well and set aside. Cooking the gnocchi separately keeps them perfectly tender, avoiding any gumminess in your final dish.
Step 2: Sauté Aromatics
Heat the olive oil in a large skillet over medium heat. Toss in the diced onion and let it cook for about 3–4 minutes until it’s soft, sweet, and a little golden. Stir in the minced garlic and cook for just a minute—a quick sizzle is all it needs to become fragrant and mellow.
Step 3: Build the Sauce
It’s time to layer in flavor! Add the cannellini beans, diced tomatoes (with their juices), vegetable broth, Italian seasoning, and red pepper flakes, if using. Stir everything together. Let the mixture simmer gently for about 10 minutes so the beans become creamy, the sauce thickens, and all those herbs infuse into every spoonful.
Step 4: Wilt the Greens
Add the fresh spinach to your bubbling skillet. Stir until the leaves are just wilted and vibrant green. This only takes a minute or two, and the spinach adds nutrition, color, and a fresh note that makes White Bean Gnocchi truly sing.
Step 5: Combine and Finish
Gently fold in the cooked gnocchi and sprinkle with grated Parmesan cheese. Toss everything together so each gnocchi is coated in the glossy, hearty sauce. If needed, season with more salt and black pepper to taste. The finishing touch is a shower of fresh basil—don’t skip it, as it gives the dish a final burst of flavor.
How to Serve White Bean Gnocchi
Garnishes
Shower your White Bean Gnocchi with fresh basil leaves, a little extra grated Parmesan, and even a drizzle of good olive oil. These finishing touches add color, aroma, and that restaurant-worthy flair to every bowl.
Side Dishes
Pair White Bean Gnocchi with a crisp green salad dressed in lemony vinaigrette or, if you’re especially hungry, a plate of roasted seasonal vegetables. And don’t forget a hunk of crusty bread for mopping up every last bit of sauce—it’s a must!
Creative Ways to Present
Try serving White Bean Gnocchi in small, shallow bowls for a cozy vibe, or heap it onto a big platter, rustic Italian family-style. For something a little different, top each serving with toasted pine nuts or a dollop of fresh ricotta—your guests will ask for the recipe, guaranteed.
Make Ahead and Storage
Storing Leftovers
Leftover White Bean Gnocchi keeps beautifully in the fridge for up to three days. Let it cool to room temperature, transfer to an airtight container, and store away. The flavors meld even more overnight, making the leftovers truly craveable.
Freezing
If you need to freeze White Bean Gnocchi, cool the dish completely and portion it into freezer-safe containers. The gnocchi holds up well, though the spinach will wilt a bit further after thawing. Freeze for up to two months—just remember to leave a little space in the container for expansion.
Reheating
To reheat, place individual servings in a skillet over medium-low heat with a splash of vegetable broth or water to loosen the sauce. Warm gently, stirring often. Microwaving also works in a pinch, but the stovetop is best for recapturing that “just made” texture.
FAQs
Can I use homemade gnocchi instead of store-bought?
Absolutely! If you love making homemade gnocchi, this White Bean Gnocchi recipe is a wonderful showcase for your efforts. Just cook the gnocchi until they float, as directed, and proceed with the recipe as written.
Is there a vegan version of White Bean Gnocchi?
Yes, it’s easy to make this dish fully vegan. Use a plant-based Parmesan or nutritional yeast in place of regular cheese, and be sure your gnocchi don’t contain eggs or dairy (most store-bought potato gnocchi are vegan-friendly).
Can I use kale instead of spinach?
Definitely! Kale adds a heartier texture and stands up well to heat—just chop it finely and let it cook a few extra minutes so it softens fully in the sauce.
Will other beans work in this recipe?
Of course! While cannellini beans give White Bean Gnocchi its signature creaminess, you can swap them for great northern beans, navy beans, or even chickpeas in a pinch. The flavor and texture will change slightly, but the dish is still fantastic.
What kind of tomatoes should I use?
Canned diced tomatoes are super convenient, but you can also use fresh tomatoes in peak season—just chop them and increase simmering time to help them break down into a saucy consistency.
Final Thoughts
If you’re looking for a dish that brings comfort, color, and a bit of Italian magic to your table, you truly can’t go wrong with White Bean Gnocchi. Each bowl is proof that simple ingredients can create something unexpectedly special. Give it a try, and don’t be surprised if it becomes a quick favorite in your dinner rotation!
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White Bean Gnocchi Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
- Diet: Vegetarian
Description
Creamy and flavorful, this White Bean Gnocchi recipe is a quick and satisfying vegetarian meal that’s perfect for busy weeknights. Tender potato gnocchi are tossed in a creamy white bean and tomato sauce, packed with spinach and Parmesan cheese for a hearty and comforting dish.
Ingredients
Potato Gnocchi:
1 pound potato gnocchi
White Bean Sauce:
2 tablespoons olive oil, 1 small onion (diced), 3 garlic cloves (minced), 1 can (15 ounces) cannellini beans (drained and rinsed), 1 can (14.5 ounces) diced tomatoes, ½ cup vegetable broth, 1 teaspoon dried Italian seasoning, ½ teaspoon red pepper flakes (optional)
Finishing Touches:
3 cups fresh spinach, ½ cup grated Parmesan cheese, salt and black pepper to taste, fresh basil for garnish
Instructions
- Cook the Gnocchi: Cook gnocchi according to package directions, then drain and set aside.
- Prepare the Sauce: In a large skillet, heat olive oil over medium heat. Add onion and cook until softened. Stir in garlic and cook until fragrant. Add cannellini beans, diced tomatoes, vegetable broth, Italian seasoning, and red pepper flakes. Simmer for 10 minutes.
- Combine Ingredients: Stir in spinach and cook until wilted. Add cooked gnocchi and Parmesan cheese, tossing gently to coat. Season with salt and black pepper.
- Serve: Garnish with fresh basil before serving.
Notes
- For extra creaminess, mash half of the white beans before adding them to the skillet.
- You can also use kale instead of spinach for a heartier green.
- Serve with crusty bread to soak up the sauce.
