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

Gnocchi with White Beans Recipe

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4.5 83
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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

Ingredients

  • 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.

Directions

  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

AVERAGE RATING
   (80)
RATING DISTRIBUTION
5 Star
 (58)
4 Star
 (13)
3 Star
 (6)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Jan. 28, 2016

"Very good but wouldn't say it has a soup consistency. I followed the directions and also added two eight ounce cans of tomato sauce as well as a little salt and oregano. This will be put in my meal rotation."

MY REVIEW
Reviewed Jan. 5, 2016

"I made this soup tonight and it was delicious! I gave it 5 stars even though I added a box of low sodium beef broth as I thought it needed liquid to make it "soup-ready". I did add some italian seasonings but that was my own personal preference. All- in- all, I followed the recipe as written. It is now a new favorite of mine and I plan to make it for my daughter since she also appreciates a hearty, tasty bowl of soup."

MY REVIEW
Reviewed Jan. 2, 2016

"This is a great as is or base recipe! I did slightly modify this recipe by adding a pound of ground hot Italian sausage and a jar of fire roasted red peppers (drained and sliced). I leave out the mozzarella and just top with Parmesan cheese. What a wonderful meal on a chilly night!"

MY REVIEW
Reviewed Dec. 15, 2015

"This was really good. I actually had everything that the recipe called for, a first, and I normally do not rate recipes, since I change them up. I did everything according to the instructions and then I knocked over the container of gnocchi and 1/2 of it was on the floor. Sorry, 3 second rule doesn't apply in my house. I did some quick thinking and I had a pound of fresh crimini mushroom that I sliced and put in with the 1/2 package of good gnocchi and added 1/2 cup of white wine. It was a hit in my house. I will make this again, and next time not knock the gnocchi onto the floor."

MY REVIEW
Reviewed Oct. 29, 2015

"This is a great "basic" recipe! You can make exactly as written, or easily add what your family likes or just what you have on hand. I usually use this as a side dish and serve with Italian sausage or a spicy meatloaf."

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