Vegan Gnocchi with Pesto, Spinach, and Cannellini Beans recipe

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Ingredients

1 cup frozen chopped spinach
1 (16 ounce) package gnocchi
4 tablespoons olive oil, divided
1 (8 ounce) package crimini mushrooms, quartered
3 stalks celery, diced
1 (15 ounce) can cannellini beans
⅓ cup french-fried onions
¼ cup white wine
½ teaspoon kosher salt
½ teaspoon dried sage
¾ cup vegan pesto
½ cup vegetable broth

Nutrition Info

530.7 calories
carbohydrate: 41.3 g
cholesterol: 17 mg
fat: 35.6 g
fiber: 6.4 g
protein: 10 g
saturatedFat: 9.2 g
servingSize: -
sodium: 804.9 mg
sugar: 1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.

  2. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.

  3. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until warm. Add mushrooms and cook until they begin to soften, about 3 minutes. Add celery, cover, and cook for 3 more minutes. Remove mushrooms and celery to a bowl.

  4. Heat remaining 2 tablespoons olive oil in the skillet. Add gnocchi and brown, flipping halfway through, 4 to 6 minutes. Add mushroom-celery mixture, cannellini beans, spinach, onions, wine, salt, and sage, simmer until heated through, about 3 minutes.

  5. Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.

Recipe Yield

5 servings

Recipe Note

Here is a vegan dish that will warm you from the inside out! Perfect for a family meal! Who the heck doesn't like gnocchi anyway? Serve with crusty bread and enjoy!!!

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