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White Bean & Sun-Dried Tomato Gnocchi

A warm, quick meal featuring soft gnocchi, creamy cannellini beans, bright sun-dried tomatoes, and fresh spinach, all cooked in one pan.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Gnocchi
  • 12 oz gnocchi (fresh or frozen)
  • 15 oz can low-sodium cannellini beans, drained & rinsed
  • 5 oz baby spinach
For the Sauce
  • 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
  • 1/3 cup heavy cream (or plant-based alternative for vegan)
  • 1/4 tsp salt
  • 1/4 tsp ground pepper
For Garnish
  • 2 tbsp fresh basil leaves, chopped

Method
 

Preparation
  1. Heat 1 tbsp sun-dried tomato oil in a large skillet over medium-high heat.
  2. Add sun-dried tomatoes and shallot, sauté for 1 minute until fragrant.
  3. Pour in vegetable broth and let it reduce for about 2 minutes.
  4. Add gnocchi, stirring frequently, until they start to brown (about 5 minutes).
  5. Stir in cannellini beans and spinach, cooking for about 1 minute until spinach wilts.
  6. Lower heat and stir in heavy cream, salt, and pepper.
  7. Toss everything together until coated in the creamy sauce.
  8. Top with chopped basil and serve warm.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days and reheat gently. Freezing cooked gnocchi is not ideal due to texture changes. If freezing, store sauce and beans separately.