- 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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"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."
"Super quick and easy. Delicious! Will definitely make thus again."
"This was very easy and delicious. I added chicken sausage to it. The whole family loved it. I am always looking for new ways to cook gnocchi! Thanks for sharing"
"We love this meal! It's fast, easy, beautiful to look at and different. I add one can of Rotel in place of the Italian tomatoes and 1 tsp. Italian seasoning to pep up the flavors. I also add about 1/2 to 1 cup of water to make a bit more sauce. I don't feel it's necessary to add any meat at all, as this is filling and satisfying all by itself. I use the chilled, packaged gnocchi and don't find the texture is mushy as others have mentioned. I make this often and my husband lights up when he sees it's on the menu."
"Delicious! Simple and fresh. Great if you add zucchini or sausage."