Description

Craving a comforting, vegetarian meal that’s quick enough for a busy weeknight but packed with Italian flavors? The Gnocchi with White Beans recipe is your answer! This dish combines pillowy potato gnocchi, creamy cannellini beans, vibrant spinach, and tangy tomatoes, all topped with melted mozzarella and Parmesan

Ingredients

To make Gnocchi with White Beans for 6 servings, you’ll need these key ingredients. Each one adds a layer of flavor or texture to this hearty dish:

Olive Oil (1 tbsp): Used for sautéing, adding a Mediterranean touch.
Medium Onion (1, chopped): Brings sweet, savory depth.
Garlic Cloves (2, minced): Provides aromatic, savory flavor.
Potato Gnocchi (1 package, 16 oz): Soft, pillowy pasta for a hearty base.
Cannellini Beans (1 can, 15 oz, rinsed and drained): Add creamy texture and protein.
Italian Diced Tomatoes (1 can, 14½ oz, undrained): Form a tangy, savory sauce.
Fresh Baby Spinach (1 package, 6 oz): Adds vibrant color and nutrients.
Pepper (¼ tsp): Provides a mild kick.
Shredded Part-Skim Mozzarella Cheese (½ cup): Melts for a gooey, cheesy topping.
Grated Parmesan Cheese (3 tbsp): Adds nutty, savory depth.

Substitutions and Variations:

Gnocchi: Swap with cauliflower gnocchi (gluten-free), tortellini, or short pasta like penne (adjust cooking time).
Cannellini Beans: Replace with great northern beans, chickpeas, or navy beans.
Italian Diced Tomatoes: Use regular diced tomatoes with ½ tsp Italian seasoning or fresh diced tomatoes (about 2 cups).
Spinach: Substitute with kale, Swiss chard, or arugula (adjust cooking time for tougher greens).
Cheeses: Swap mozzarella with provolone or cheddar; use Pecorino Romano instead of Parmesan.
Add-Ons: Include sautéed mushrooms, zucchini, or a pinch of red pepper flakes for extra flavor.

Why These Ingredients Matter: The gnocchi and beans provide protein and heartiness, while the spinach and tomatoes add fiber, vitamins, and vibrant color. The cheeses create a comforting, melty finish, making this a balanced, nutrient-rich meal perfect for vegetarian diets.

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Instructions

Step 1: Sauté the Aromatics

In a large skillet, heat 1 tbsp olive oil over medium-high heat.
Add 1 chopped medium onion and cook, stirring, for 4–5 minutes until tender.
Add 2 minced garlic cloves and cook for 1 minute longer until fragrant.

Tip: Stir frequently to prevent the garlic from burning, which can add a bitter taste.

Step 2: Cook the Gnocchi

Add 1 package (16 oz) potato gnocchi to the skillet.
Cook, stirring occasionally, for 5–6 minutes until the gnocchi is golden brown and slightly crispy on the outside.

Tip: Spread gnocchi in an even layer and avoid stirring too often to achieve a golden crust.

Step 3: Combine Ingredients

Stir in 1 can (15 oz) rinsed and drained cannellini beans, 1 can (14½ oz) undrained Italian diced tomatoes, 6 oz fresh baby spinach, and ¼ tsp pepper.
Cook for 3–4 minutes, stirring occasionally, until the spinach is wilted and the mixture is heated through.

Tip: Add spinach in batches if needed, stirring until it wilts to fit in the skillet.

Step 4: Add Cheese and Finish

Sprinkle ½ cup shredded part-skim mozzarella cheese and 3 tbsp grated Parmesan cheese evenly over the mixture.
Cover the skillet and remove from heat.
Let stand for 3–4 minutes until the cheese is melted and gooey.

Tip: Use a lid to trap heat and melt the cheese evenly without overcooking the gnocchi.

Step 5: Serve

Transfer the skillet mixture to a serving dish or divide among 6 plates.
Serve hot, garnished with extra Parmesan or fresh herbs if desired.

Tip: Serve immediately to enjoy the gooey cheese and tender gnocchi at their best.