Spinach White Bean Gnocchi Skillet
User Reviews
4.5
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Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
4 servings
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Calories
437 kcal
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Course
Main Course, Dinner
Spinach White Bean Gnocchi Skillet
Description
Spinach White Bean Gnocchi Skillet begins by frying potato gnocchi in olive oil until golden and crisp on the outside while remaining soft in the center. Sun-dried tomatoes and baby spinach are then sautéed with Italian seasoning, garlic, red pepper flakes, salt, and pepper, imparting warmth and subtle heat. Cannellini beans are added for creaminess and protein. The gnocchi is returned to the skillet, stirred with pesto for herbaceous flavor, then topped with shredded mozzarella cheese and covered briefly to melt the cheese.
The result is a dish combining crisp and tender textures from the gnocchi, a slight chewiness from sun-dried tomatoes, creamy beans, and the softness of wilted spinach. The pesto and Italian seasoning tie the ingredients with aromatic, savory notes. It is warm and comforting, suitable for vegetarian meals.
This one-pan skillet is convenient for quick weeknight dinners or lunch. The mozzarella adds stringy richness that complements the gnocchi’s pillowy texture. Adjust seasoning to taste for saltiness and heat.
Ingredients
- 1 tablespoon olive oil
- 16 ounces potato gnocchi
- 1/4 cup sun dried tomatoes chopped, jarred
- 2 cloves garlic grated or minced
- 1 1/2 teaspoons Italian seasoning
- 1/4 teaspoon red pepper flakes
- salt fresh ground, to taste
- black pepper fresh ground, to taste
- 5 ounces baby spinach
- 15 ounce cannellini beans rinsed and drained, low sodium, canned
- 2 tablespoons pesto
- 1/2 cup mozzarella cheese shredded
Instructions
- Heat the olive oil in a large skillet over medium heat. When the oil is hot swirl to coat the bottom and then add in the gnocchi. Break them up with a wooden spoon so they're in a single layer. Cook the gnocchi without moving them for 3-4 minutes.
- Toss the gnocchi around and cook for another 6-8 minutes or until they're golden brown and crisp on the outside and tender in the middle. Stir them occasionally. Remove the gnocchi onto a plate when they've finished cooking.
- Add the sun dried tomatoes to the skillet along with the spinach, Italian seasoning, salt, pepper, and red pepper flakes. If you find that you need additional oil either use olive oil or the oil from the jar of sun dried tomatoes for extra flavor.
- Sauté until the spinach wilts, about 2 minutes. Add in the cannellini beans and add the gnocchi back into the skillet. Stir in the pesto until everything together is coated. Top with the shredded mozzarella and cover the skillet with a lid. Cook on low for another minute or until the cheese is melted and everything is heated through.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 437 kcal
% Daily Value*
| Calories | 437kcal | 22% |
| Carbohydrates | 69g | 23% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 7g | 41% |
| Cholesterol | 38mg | 13% |
| Sodium | 342mg | 14% |
| Fiber | 12g | 48% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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