Go Back

Sun Dried Tomato Gnocchi with White Beans

Shelf stable potato gnocchi simmered with cannellini beans and spinach in a creamy sun dried tomato sauce.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 4
Course: Snack
Cuisine: American
Calories: 440
Ingredients Equipment Method Notes

Ingredients
  

  • Aromatics
  • olive oil
  • yellow onion
  • garlic
  • oil packed sun dried tomatoes
  • dried Italian seasoning
  • Sauce and gnocchi
  • low sodium vegetable broth
  • heavy cream
  • shelf stable potato gnocchi
  • cannellini beans
  • baby spinach
  • Parmesan
  • fine salt
  • black pepper

Equipment

  • Large deep skillet
  • Wooden spoon
  • Fine grater
  • Measuring jug

Method
 

  1. Step 1: Warm oil in a large deep skillet over medium heat. Add onion and cook for 5 minutes until softened. Stir in garlic, chopped sun dried tomatoes and Italian seasoning for 1 minute.
  2. Step 2: Pour in broth and cream, scraping the bottom of the pan. Bring to a gentle simmer, then add the uncooked gnocchi. Stir to separate the pieces and keep most of them in the liquid.
  3. Step 3: Simmer uncovered for 5 to 7 minutes, stirring frequently, until the gnocchi is tender. Follow any longer cooking time on your package. If the sauce tightens too quickly, add water 2 tablespoons at a time.
  4. Step 4: Fold in drained beans and spinach. Simmer for 3 minutes, stirring gently, until the beans are hot and the spinach has wilted. Avoid vigorous stirring that could break the beans.
  5. Step 5: Lower the heat and stir in Parmesan, salt and pepper. Taste before adding more salt. Spoon into four bowls immediately, adding a splash of water if needed for a flowing sauce.

Notes

Use shelf stable potato gnocchi for the written timing. Frozen or homemade gnocchi can release different amounts of starch. Drain the tomatoes well and grate the cheese finely. Keep the sauce at a gentle simmer so the cream stays smooth and the pan does not dry out. Refrigerate portions in shallow covered containers within 2 hours and use within 3 days. Reheat gently with a splash of broth or water, stirring until the center reaches 165 F. Freezing is not recommended for the best texture because the cream can separate and the gnocchi can soften.