INTRODUCTION
White Bean & Sun-Dried Tomato Gnocchi is a warm, quick meal you can make any night. This dish brings soft gnocchi together with creamy beans and bright sun-dried tomatoes. It uses simple pantry items and fresh greens. It cooks fast, and it fills the kitchen with a nice smell. If you like hearty bowls and easy dinners, this meal will fit your week. For ideas of other warm meals, try a hearty soup like Italian sausage and white bean soup as a complement on a cold night.
WHY YOU WILL LOVE THIS RECIPE
You will love this dish because it is fast, tasty, and full of texture. The gnocchi gets a light brown outside and stays soft inside. Cannellini beans add a creamy bite and protein. Sun-dried tomatoes add a rich tang that makes the whole dish bright. Spinach gives color and a fresh note. The recipe uses a small list of ingredients and one pan. You can change the cream to a plant-based option and keep it vegan. The mix of soft gnocchi and firm beans makes each bite pleasing. If you enjoy easy pasta that still feels special, you may also like a simple, rich pasta like creamy tomato garlic pasta for another night.
HOW TO MAKE White Bean & Sun-Dried Tomato Gnocchi
This recipe is quick and clear. You warm the oil, cook the shallot and tomatoes, and add broth to make a light sauce. Then you brown the gnocchi and fold in beans and greens. Finish with cream, salt, and pepper, and top with fresh basil. The whole process takes about 15 to 20 minutes once you start. A bright tip is to toast the gnocchi until they gain a little color; this adds a more complex flavor than plain boiling.
EQUIPMENT NEEDED
- Large skillet with lid or open pan
- Wooden spoon or spatula
- Measuring cups and spoons
- Can opener
- Knife and cutting board
- Colander for rinsing beans
Ingredients You’ll Need :
- 1/2 cup sliced oil-packed sun-dried tomatoes, plus 1 tbsp oil from the jar
- 1 large shallot, minced
- 1/3 cup low-sodium vegetable broth
- 12 oz gnocchi (fresh or frozen)
- 15 oz can low-sodium cannellini beans, drained & rinsed
- 5 oz baby spinach
- 1/3 cup heavy cream (or plant-based alternative for vegan)
- 1/4 tsp salt
- 1/4 tsp ground pepper
- 2 tbsp fresh basil leaves, chopped
STEP-BY-STEP INSTRUCTIONS :
- Heat 1 tbsp sun-dried tomato oil in a large skillet over medium-high heat.
- Add sun-dried tomatoes and shallot, sauté for 1 minute until fragrant.
- Pour in vegetable broth and let it reduce for about 2 minutes.
- Add gnocchi, stirring frequently, until they start to brown (about 5 minutes).
- Stir in cannellini beans and spinach, cooking for about 1 minute until spinach wilts.
- Lower heat and stir in heavy cream, salt, and pepper.
- Toss everything together until coated in the creamy sauce.
- Top with chopped basil and serve warm.
HOW TO SERVE White Bean & Sun-Dried Tomato Gnocchi
Serve this gnocchi hot from the pan. Scoop it into shallow bowls so each serving has sauce and bits of tomato and basil. A light drizzle of extra oil from the sun-dried tomatoes on top will add shine and flavor. You can add a little grated hard cheese for extra richness, or use a vegan cheese if you prefer. Serve with crusty bread or a simple green salad to make a full meal.
STORAGE & FREEZING : White Bean & Sun-Dried Tomato Gnocchi
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet with a splash of broth or water to loosen the sauce. Do not overheat; gnocchi can get soft quickly. Freezing cooked gnocchi is not ideal because it can change texture when thawed. If you want to freeze, freeze the sauce and beans separately in a freezer-safe container for up to 2 months, then thaw and cook fresh gnocchi right before serving.
SERVING SUGGESTIONS
This dish pairs well with light sides. Try a simple lemon and arugula salad to cut the creaminess. A plate of roasted vegetables also works. If you want a small sweet bite after the meal, finish with a small dessert like a blueberry tart with white chocolate ganache for a nice contrast between savory and sweet. For drinks, choose a light white wine or a sparkling water with lemon.
VARIATIONS
- Vegan: Use plant-based cream instead of heavy cream and skip any cheese. The sun-dried tomato oil and beans give plenty of flavor.
- Add protein: Stir in cooked chicken, shrimp, or Italian sausage for a heartier meal. If you add meat, cook it first and remove it from the pan, then finish the recipe and mix it back in.
- Spicy: Add a pinch of red pepper flakes with the shallot to give heat.
- Herb swap: Replace basil with parsley or oregano for a different fresh note.
- Veggie boost: Add roasted red peppers or artichoke hearts with the sun-dried tomatoes for more texture.
FAQs
Q: Can I use dried gnocchi for this recipe?
A: Most store-bought gnocchi are fresh or frozen. If you have dried gnocchi, follow the package to cook them first, then brown in the pan as the recipe says.
Q: Can I skip the cream?
A: Yes. Use a splash of extra broth and a spoon of blended beans to make a looser, still creamy sauce. Or use a plant-based cream for a lighter result.
Q: How can I make this gluten-free?
A: Use gnocchi made from potato only or labeled gluten-free. Check other packaged items for gluten-free labels.
Q: Will the spinach make the sauce watery?
A: Spinach will release some water but it wilts quickly. Stir it in at the last moment and cook briefly so the sauce stays creamy.
Q: Can I make this ahead and reheat?
A: You can cook the parts and combine later. Keep the gnocchi and sauce separate if possible and reheat gently.
Q: Are there good substitutes for cannellini beans?
A: Yes. Use great northern beans or navy beans for a similar texture. Chickpeas also work but change the texture.
MAKE-AHEAD TIPS FOR White Bean & Sun-Dried Tomato Gnocchi
You can prep parts ahead to save time. Mince the shallot and slice the sun-dried tomatoes up to a day ahead and store them in a small container. Rinse and drain the beans and keep them in the fridge. If you plan to serve the dish for guests, cook the gnocchi ahead and cool it, then warm lightly in a skillet with a little oil and broth just before serving. If you prefer, make the sauce up to two days ahead, cool it, and store it in the fridge. Reheat the sauce gently and add fresh gnocchi and spinach just before serving.
White Bean & Sun-Dried Tomato Gnocchi
Ingredients
Method
- Heat 1 tbsp sun-dried tomato oil in a large skillet over medium-high heat.
- Add sun-dried tomatoes and shallot, sauté for 1 minute until fragrant.
- Pour in vegetable broth and let it reduce for about 2 minutes.
- Add gnocchi, stirring frequently, until they start to brown (about 5 minutes).
- Stir in cannellini beans and spinach, cooking for about 1 minute until spinach wilts.
- Lower heat and stir in heavy cream, salt, and pepper.
- Toss everything together until coated in the creamy sauce.
- Top with chopped basil and serve warm.