This easy Gnocchi with White Beans and Spinach cooks quickly with fire-roasted diced tomatoes and Parmesan for a satisfying meatless meal in under 30 minutes.
This no-fuss white bean gnocchi recipe has joined my list of vegetarian recipes on our weekly dinner rotation. I make an effort to include at least one meatless meal each week and this one is a keeper! Tender gnocchi with cannellini beans, fire roasted diced tomatoes and spinach. Simply seasoned and so satisfying that not one person in this house even noticed it was meatless.
- Easy to stock ingredients make this gnocchi recipe a great last minute dinner for a busy day.
- It’s FAST! Gnocchi with White Beans and Spinach takes less than 30 minutes to make, from start to finish.
- Cannellini beans are a healthy, plant-based protein source and they’re also high in fiber.
- This is a delicious vegetarian gnocchi recipe that will absolutely satisfy your craving for Italian food.
What is Gnocchi?
Gnocchi is a traditional Northern Italian dish that is frequently confused with pasta but in fact, it isn’t pasta at all. The most common variety of gnocchi is made with just 3 ingredients – potato, flour, and egg, and formed into small, pillow-like dumplings. It takes just a few minutes to boil and is delicious tossed with a variety of sauces, baked into casseroles, or in easy skillet meals like this Gnocchi with White Beans and Spinach.
- Olive oil
- Yellow onion
- Minced garlic
- Canned fire roasted diced tomatoes
- Canned cannellini beans – Cannellini beans are large, meaty white beans that hold their shape and texture well when cooked.
- Italian seasoning
- Salt and freshly ground black pepper
- Crushed red pepper flakes – A small amount adds a little zip. Add more if you want a spicier dish.
- Potato gnocchi – Vacuum sealed packages of shelf stable gnocchi can be found in the dry pasta section of the grocery store. It is an excellent choice to keep stocked in your kitchen as it has a very long shelf life of up to a year (see expiration date printed on the package). Some stores also carry refrigerated gnocchi near the fresh noodles.
- Fresh baby spinach
- Grated Parmesan cheese – Or a vegetarian, plant-based hard cheese for a vegetarian gnocchi.
- Fresh basil leave – An optional garnish that adds even more flavor and a pop of color to the finished dish.
How to Boil Gnocchi
- Bring a large pot of water to a boil and add about 1 tablespoon salt and the gnocchi. Cook for 3 to 4 minutes, or until it the gnocchi floats to the top. Drain it well before adding it to the other ingredients.
How to Make Gnocchi with White Beans and Spinach
- While gnocchi is boiling, sauté the onion and garlic in a large skillet over low heat, stirring occasionally until the onion is soft (but not browned) and the garlic is very fragrant. Stir in the diced tomatoes, cannellini beans, Italian seasoning, salt, pepper, and red pepper flakes. Increase heat as needed to bring the mixture to a low boil. Cover with a lid, and simmer over low heat for 5 minutes.
- Remove the skillet from the heat and stir in the boiled and drained gnocchi.
- Add the spinach and sprinkle some grated Parmesan over the top.
- Stir until the spinach is slightly wilted and remove from the heat. Top with additional Parmesan and fresh basil, if desired, and serve with additional Parmesan on the side.
With meaty cannellini beans, fresh spinach, tomatoes, and tender gnocchi, this recipe is a meal in itself. I like to warm a loaf of French bread to serve along with it and call it a night! For a more substantial meal, add a simple tossed green salad or simply prepared veggie side like green beans.
Store leftovers in an airtight container in the refrigerator for up to two days. To serve, gently reheat the refrigerated gnocchi in the microwave or in a skillet on the stove.
More Satisfying Meatless Meals
- Spinach Parmesan Tortellini Bake
- Very Veggie Chili
- Portobello Mushroom Fajitas
- Broccoli Cheese Stuffed Shells
Gnocchi with White Beans and Spinach
- 2 tablespoons olive oil
- ½ cup diced yellow onion
- 1 heaping teaspoon minced garlic
- 14 ounce can fire roasted diced tomatoes
- 15 ounce can cannellini beans, rinsed and drained
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt, or to taste + 1 tablespoon for salting water (optional)
- ½ teaspoon freshly ground black pepper, or to taste
- ¼ teaspoon crushed red pepper flakes, or to taste
- 16 ounces potato gnocchi
- 5 cups fresh baby spinach, about ¾ of a 5 ounce package
- ¼ cup grated Parmesan, or a vegetarian, plant-based hard cheese, divided + additional for serving
- fresh basil leaves, for garnish
- Fill a large pot with water, and bring to a boil.
- Meanwhile, heat olive oil In a large skillet or sauté pan over LOW heat. Add the onion and garlic and cook, stirring occasionally for 3 to 4 minutes, or until onion is soft (but not browned) and garlic is very fragrant.
- Stir in the diced tomatoes, cannellini beans, Italian seasoning, salt, pepper, and red pepper flakes. Increase heat as needed to bring the mixture to a low boil. Cover with a lid, and simmer over LOW heat for 5 minutes.
- When the water is at a rapid boil add about 1 tablespoon salt (optional) and the gnocchi. Cook for 3 to 4 minutes, or until it the gnocchi floats to the top. Drain well.
- Remove the skillet from the heat and stir the gnocchi, spinach, and 2 tablespoons Parmesan into the cannellini beans and tomatoes until the spinach is slightly wilted. Top with remaining Parmesan and fresh basil and serve with additional Parm on the side.
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