Gnocchi Beans and Greens
Elevate your weeknight dinner game with this comforting yet wholesome recipe for Gnocchi Beans and Greens. This one-pan wonder combines pillowy gnocchi, golden and crispy from a quick skillet fry, with tender cannellini beans and earthy spinach (or your favorite leafy greens) in a luscious garlic butter sauce. A splash of chicken or vegetable broth adds depth, while a hint of red pepper flakes brings a gentle kick. Finished with a generous sprinkle of Parmesan cheese and a bright pop of lemon juice, this meal strikes the perfect balance of rich, savory, and fresh flavors. Ready in just 30 minutes, this satisfying dish is an easy-to-make vegetarian option that’s perfect for cozy family dinners or an impressive yet effortless meal for guests.
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Recipe Information
Ingredients
- 500 grams gnocchi (store-bought or homemade)
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 0.5 teaspoons red pepper flakes
- 400 grams canned cannellini beans, drained and rinsed
- 100 grams baby spinach (or other tender greens like kale or Swiss chard)
- 1 cup chicken or vegetable broth
- 0.5 cups grated Parmesan cheese (plus more for serving)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon lemon juice
Instructions
Heat a large nonstick skillet over medium-high heat and add 1 tablespoon of olive oil.
Add the gnocchi to the skillet in a single layer. Cook without stirring for 2-3 minutes or until one side is golden brown and crispy.
Stir the gnocchi and continue cooking for another 2 minutes, adding 1 more tablespoon of olive oil if needed, until gnocchi are golden and slightly crispy on the outside. Remove the gnocchi from the skillet and set aside.
In the same skillet, lower the heat to medium and melt the butter. Add the minced garlic and red pepper flakes, cooking for 30 seconds until fragrant.
Stir in the cannellini beans and cook for 2 minutes to warm through.
Add the spinach to the skillet and toss until wilted, about 1-2 minutes.
Pour in the broth and bring the mixture to a simmer. Season with salt and black pepper.
Return the gnocchi to the skillet and stir to coat in the sauce. Cook for 2-3 minutes until the gnocchi are heated through.
Stir in the grated Parmesan cheese and lemon juice. Taste and adjust seasonings as needed.
Serve warm, garnished with additional Parmesan cheese, if desired.
Nutrition Facts
Calories |
2004 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 90.5 g | 116% | |
| Saturated Fat | 40.7 g | 204% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 133 mg | 44% | |
| Sodium | 6366 mg | 277% | |
| Total Carbohydrate | 216.2 g | 79% | |
| Dietary Fiber | 26.5 g | 95% | |
| Total Sugars | 6.4 g | ||
| Protein | 87.4 g | 175% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1682 mg | 129% | |
| Iron | 13.6 mg | 76% | |
| Potassium | 2737 mg | 58% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
