Show Subscription Form

Gnocchi with White Beans Recipe
Gnocchi with White Beans Recipe photo by Taste of Home

Gnocchi with White Beans Recipe

Read Reviews
4.5 68
Publisher Photo
Here’s one of those no-fuss recipes you can toss together and cook in one skillet. Ideal for a busy weeknight, it’s also good with crumbled Italian chicken sausage if you need to please meat-lovers. —Julianne Meyers, Hinesville, Georgia
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:6 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 6 servings


  • 1 tablespoon olive oil
  • 1 medium onion, chopped
  • 2 garlic cloves, minced
  • 1 package (16 ounces) potato gnocchi
  • 1 can (15 ounces) white kidney or cannellini beans, rinsed and drained
  • 1 can (14-1/2 ounces) Italian diced tomatoes, undrained
  • 1 package (6 ounces) fresh baby spinach
  • 1/4 teaspoon pepper
  • 1/2 cup shredded part-skim mozzarella cheese
  • 3 tablespoons grated Parmesan cheese

Nutritional Facts

1 cup equals 307 calories, 6 g fat (2 g saturated fat), 13 mg cholesterol, 789 mg sodium, 50 g carbohydrate, 6 g fiber, 13 g protein.


  1. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir 5-6 minutes or until golden brown. Stir in beans, tomatoes, spinach and pepper; heat through.
  2. Sprinkle with cheeses; cover and remove from heat. Let stand 3-4 minutes or until cheese is melted. Yield: 6 servings.
Editor's Note: Look for potato gnocchi in the pasta or frozen foods section.
Originally published as Gnocchi with White Beans in Healthy Cooking December/January 2011, p51

Nutritional Facts

1 cup equals 307 calories, 6 g fat (2 g saturated fat), 13 mg cholesterol, 789 mg sodium, 50 g carbohydrate, 6 g fiber, 13 g protein.

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

Reviews for Gnocchi with White Beans

5 Star
4 Star
3 Star
2 Star
1 Star
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review
Loading Image
Sort By :
Reviewed Mar. 19, 2015

"We did not like this. The reviews looked amazing. But it was too mushy for us."

Reviewed Mar. 18, 2015

"I liked it because it was an easy recipe to follow and fast enough for a weeknight meal. However it is a little on the mushy side especially when left over. I would add something that would give it some crunch!"

Reviewed Mar. 13, 2015

"This is a simple weekday meal. DH said it is worth three stars - it's only potatoes he said. The DD tends towards vegetarianism, so she is OK with this. I like the texture of the cooked gnocchi. The only gnocchi available was the frozen kind, and I think it takes it a little longer to cook; but not so much longer that it is a problem.

Thanks for the recipe. I will continue to keep this on my rotation."

Reviewed Mar. 8, 2015

"This dish is really tasty and very filling. It's not necessary to add the mozzerella but lots of parmesan is a must!"

Reviewed Feb. 7, 2015

"Surprisingly good if a little bland, but kinda gross leftover. Everything gets super mushy. I also didn't appreciate the occasional crunchy seed from a tomato. BTW, make sure to use a big pan. That little one in the picture is way not big enough to contain the spinach before it cooks down. Make sure to rip up the spinach into smallish pieces too."

Loading Image