- 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
- 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.
- Sprinkle with cheeses; cover and remove from heat. Let stand 3-4 minutes or until cheese is melted. Yield: 6 servings.
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
"This was okay but I only gave it three stars because although I liked the idea of browning the gnocchi I always boil it, I felt it needed something more. First of all I don't like putting garlic in after onions and then the gnocchi because till the gnocchi is browned so is the garlic. Next time I make this I will add more garlic than recipe calls for and I will add it much later. Also I will add basil, some parsley at end."
"Made for vegan daughtet so did not use cheese. Substituted vegetable broth for the canned tomatoes . Added some italian seasoning. It was realy good. Thanks for the recipe."
"I will be trying this recipe soon, but I had to write a comment...if you change the recipe then you are NOT reviewing THIS recipe, it is YOUR recipe you are reviewing. And no where does it say it is soup. Cooking macaroni products is a personal preference..soft or al dente, TASTE IT!!! If you don't like mushy, don't put the gnocchi in right away. Macaroni products have a tendency to soak up all juices and sauces so it will get softer if left over. Just takes common sense. If you taste something before it's served to see if it needs any added flavors, then you add them."
"Very tasty and filling. I did add Italian sausage for theMeat lovers in the family. The only other addition I made was to add fresh basil and oregano from my garden. Even my teenage son and his friend raved about it."
"A little on the dry side and my husband felt like the beans made it appear gritty."
"We really enjoy this. Made it for the 2nd time last night. I added jalape?o chicken sausage and that gave it a nice kick. I also added a cup of stock for the gnocchi and some fresh mushrooms I needed to use up. I couldn't imagine this without the sausage; that makes it for us."
"I really wanted to be blown away by this recipe...but in the end, was not. I read the other reviews, and agree you need to add some stock to the cooking gnocchi. I also did add a few extra spices to jazz it up. My husband's first reaction was that he thought some sliced spicy turkey sausage would go a long way in this dish. I agree. We all had a bowl, but none of us had seconds. Loved the concept, but the final dish wasn't a crowd pleaser."
"We loved this, as written, for a quick and easy meatless meal with ingredients I always have on hand. I added a few tablespoons of water as needed to keep the mixture from sticking and used Delallo potato gnocchi, found in the grocery aisle. It's vacuum-packed and shelf stable, which makes it great to keep in the pantry for a quick meal."
"I changed this up quite a bit. Added 2 cups of chicken stock and 1 cup low-fat milk to make it more of a creamy soup. Tripled the amount of onion, added diced carrots and celery, doubled the spinach and added a jar of roasted red peppers and a couple tablespoons of italian seasoning. I didn't use any mozzarella but sprinkled a little bit of parmesan on top. These modifications made it a delicious and very filling soup."
"Would not make again"