Gnocchi with White Beans Recipe
- 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
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"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."
"My gnocchi came out too mushy. Maybe it was because I added in the cooked sausage when I added the gnocchi, but the overall affect wasn't good."
"while flavor was good, my family felt that the textures were all the same, mainly mushy with the beans and gnocchi. it was decided that this was not a remake recipe."
"Made gnocchi from scratch."
"I made this dinner last night and it was delicious! This is my first experience with gnocchi. I had 8 oz white mushrooms that needed to be used so I added them and a second can of diced tomatoes. Both were great additions. I highly recommend this recipe!"