Gnocchi with White Beans and Spinach

An over the top shot of a skillet of gnocchi with white beans.

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Gnocchi with White Beans and Spinach

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.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: Italian

Diet: Low Calorie, Vegetarian

Keyword: gnocchi with white beans and spinach

Servings:

Calories: 392kcal

Author: Valerie Brunmeier

Ingredients

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

Instructions

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.

Notes

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.

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