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

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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.