Gnocchi with Spinach and Cannellini Beans
Only get one skillet dirty with this easy to make meal that is perfect for a cold winter evening.
- 1 tablespoons extra virgin olive oil
- 1 pound shelf-stable gnocchi
- 1-1/2 teaspoons extra virgin olive oil
- 1 cup yellow onion, thinly sliced
- 4 cloves garlic minced or roasted garlic
- 1/2 cup water
- 6 cups fresh spinach, cleaned
- 1 15-ounce can diced tomatoes with Italian seasonings
- 1 15-ounce can cannellini beans, rinsed and drained
- 1/4 teaspoon ground pepper
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
- Use a large nonstick skillet. Heat skillet over medium heat until warm, add 1 tablespoon oil. When oil is hot, add gnocchi and cook, stirring often until plumped and starting to brown, 5 to 7 minutes. Remove skillet from heat and transfer gnocchi to a bowl. Set aside.
- Return skillet to heat over medium heat and add remaining oil. Add onion and cook, stirring frequently for 2 minutes. Add garlic and water. Cover and cook 4 to 6 minutes, until onion is soft.
- Add spinach and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer.
- Return gnocchi to skillet and stir in. Sprinkle with cheeses. Cover and cook until cheeses are melted and sauce bubbles, about 3 more minutes.
|Serving Size: 1|
|Servings per Recipe: 6|
|Amount per Serving|
|Calories: 273||Calories from Fat trace|
|% Daily Value *|
|Total Fat: 7 g||11%|
|Saturated Fat: 3 g||13%|
|Cholesterol: 11 mg||4%|
|Sodium: 795 mg||33%|
|Dietary Fiber: 6 g||7%|
|Protein: 11 g|
*The Percent Daily Values are based on a 2,000 calorie diet, so your values may change depending on your calorie needs. The values here may not be 100% accurate because the recipes have not been professionally evaluated nor have they been evaluated by the U.S. FDA.