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.
Course: Main Course
Diet: Low Calorie, Vegetarian
Keyword: gnocchi with white beans and spinach
Author: Valerie Brunmeier
½cupdiced yellow onion
1heaping teaspoon minced garlic
14ouncecan fire roasted diced tomatoes
15ouncecan cannellini beansrinsed and drained
¼teaspoonsaltor to taste + 1 tablespoon for salting water (optional)
½teaspoonfreshly ground black pepperor to taste
¼teaspooncrushed red pepper flakesor to taste
5cupsfresh baby spinachabout ¾ of a 5 ounce package
¼cupgrated Parmesandivided + additional for serving
fresh basil leavesfor 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.
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.