Gnocchi with Cannellini Beans & Spinach

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This is one of my favorite recipes to make.  It’s warm, inviting and smells delicious!  Especially when made in the summer time when your garden is full of these:

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From my backyard to my skillet.  Can’t get much better than that!  This is a one skillet dinner, that combines diced tomatoes, cannellini beans (white beans), spinach and fresh mozzarella cheese melted over the top!

Start with a large skillet that has a cover.  Add olive oil to a the skillet that has been heating over medium heat.  When the olive oil is heated through add the gnocchi and saute till it is a nice golden color and the gnocchi has plumped up.  I usually use Whole Wheat gnocchi but the store was out that day and I didn’t want to stop at the Italian Specialty store.  Regular or whole wheat is fine.

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Remove the gnocchi from the skillet and add the diced onion.  Let the onion cook for a couple of minutes, then add the garlic and water and cover the skillet to let it all cook till the onion is soft.  Add in the spinach and stir till it starts to wilt, then add in chopped tomatoes, beans, pepper and Italian seasoning and bring to a simmer.

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Add the gnocchi back into the skillet and stir.  Sprinkle the fresh mozzarella over the top, cover and let the mixture cook till the cheese has melted and the mixture is bubbly!  Serve with a nice salad and dinner is done!  Quick, easy and hardly any clean up!  My kind of dinner!

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Yield: 6 Servings

Gnocchi with Cannellini Beans & Spinach

10 minPrep Time:

20 minCook Time:

30 minTotal Time:

Save RecipeSave Recipe

Ingredients

  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil, divided
  • 1 16-ounce package shelf-stable whole wheat gnocchi
  • 1 medium yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1/2 cup water
  • 6 cups chopped baby spinach or baby kale
  • 2 cups roma tomatoes seeded and chopped OR 1 15-ounce can diced tomatoes with Italian seasonings
  • 1 1/2 cups cannellini beans soaked per package instructions OR 1 15-ounce can white beans, rinsed well
  • 1/4 teaspoon freshly ground pepper
  • 1/2 tablespoon Italian Seasoning
  • 1/2 cup fresh shredded part-skim mozzarella cheese

Instructions

  1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat.
  2. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes.
  3. Transfer gnocchi to a bowl.
  4. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes.
  5. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes.
  6. Add spinach or kale and cook, stirring, until starting to wilt, 1 to 2 minutes.
  7. Stir in tomatoes, beans, It. seasoning and pepper and bring to a simmer.
  8. Stir in the gnocchi and sprinkle with mozzarella.
  9. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

Notes

Gnocchi can be found in the pasta aisle.

Approx. Per serving: 320 calories; 7 g fat; 8 mg cholesterol; 55 g carbohydrates; 14 g protein; 6 g fiber; 616 mg sodium; 360 mg potassium.

2 Yellow (Carbs), 1 Green (vegetable), 1 tsp (fat), 1/2 Blue (cheese)

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http://thepotterspantry.com/2015/08/gnocchi-with-cannellini-beans-spinach/

Author: Steph Potter

I am a wife and stay at home mother of two adorable little men. I'll spend a small fortune on the right pair of shoes or purse. Sometimes, I don't feel like a "real" adult. Sometimes, I feel like I'm getting old. Often at the same time. This is my space to share weekly dinner menus, healthy recipes, useful cooking tips and my fitness journey. So grab a cup of coffee, a cozy chair and enjoy!

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