Gnocchi with White Beans and Spinach Recipe

Gnocchi with White Beans and Spinach Recipe

These potato gnocchi, light and tender, are served with a white bean and spinach sauce that includes white wine, tomatoes, oregano and garlic. For the gnocchi, preheat oven to 425ºF. Poke holes in the potatoes to allow steam to escape while they bake. Bake potatoes until tender, about 1 hour.

* 1 16-ounce package shelf-stable gnocchi, (see Tip) * 1 medium yellow onion, thinly sliced * 4 cloves garlic, minced * 1/2 cup water * 6 cups chopped chard leaves, (about 1 small bunch) or spinach * 1 15-ounce can diced tomatoes with Italian seasonings * 1 15-ounce can white beans, rinsed * 1/4 teaspoon freshly ground pepper

How to make gnocchi with spinach and Chard?

Directions. Add chard (or spinach) and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

How long do you cook a gnocchi in a skillet?

Directions. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water.

Skillet Gnocchi With Spinach & White Beans Recipe

Skillet Gnocchi with Chard & White Beans is the best new recipe I’ve made in a long time, plus it’s good for you (the nutritional information follows the recipe at that link). I followed the recipe exactly, and did their suggested substitution of spinach (baby spinach, a large 11 oz. container from Earthbound Farm) for the chard.

Tonight’s was quick and easy: Gnocchi with White Beans. The dish is a mixture of packaged gnocchi sautéed in garlic and onion, a can of cannellini beans and of seasoned diced tomatoes, and sprinkled with mozzarella and parmesan cheese. Easy, delish, nutrish! My rating: 7/10. Perfect recipe for a weeknight dinner.

The recipe, though it took a while to cook in all the steps, was quite easy. I added the onions to the mix first, softening them in the snapping oil. Spinach was added, shrinking and wilting in the oil and water. Other ingredients followed one by one until my wok was overflowing. The gnocchi actually cooked well in the oil.

Stir in spinach or other greens and cook, stirring, until starting to wilt, about 2 minutes. Add the tomatoes, white beans, black pepper and bring to a simmer. Stir in the pan-fried gnocchi and top with mozzarella and Parmesan cheeses. Cook, covered until the cheese has melted and sauce is bubbling about 3 minutes.

Turn up the heat to high and stir in white wine. Cook for about 2 minutes, until evaporated. Add the cannellini beans and diced tomatoes, allowing the mixture to simmer over a low heat for about 10 minutes. Gently fold in spinach and remove from heat. Cook gnocchi according to instructions.

Gnocchi with White Beans Recipe: How to Make It

While the gnocchi is cooking, add your spinach to the sauté pan. Add in some salt, pepper and garlic powder to taste. When the spinach is wilted, lower heat and add back in the sausage. Drain your gnocchi and add to the sauté pan. Throw in your beans and Jar Goods sauce.

1 16-ounce package gnocchi. 1 medium onion, thinly sliced. 4 cloves garlic, minced. ½ C. water. 6 C. chopped spinach (about 1 small bunch) 1 15-oz. can diced tomatoes with Italian seasonings. 1 15-oz. can cannellini beans, rinsed. ¼ t. freshly ground pepper. ½ C. shredded part-skim mozzarella cheese.

Whole wheat gnocchi, spinach, diced tomatoes, white beans, crushed red pepper, fresh basil, lots of garlic and gooey cheese is the reason why we love it so much. You can serve this healthy gnocchi recipe for pretty much all occasions.

Return the gnocchi to the pan and add the sundried tomatoes, spinach and white beans. Stir until spinach is wilted and everything is heated through. Add additional salt, pepper and red pepper flakes to taste. Serve with freshly grated Parmesan cheese. For more detail : bit.ly/2uezYi0 Read More Our Recipe : Smashed Brussels Sprouts

Pour meat into a strainer and set aside for a few minutes. Add skillet back to the heat. If the pan is a little dry, add a little more olive oil and return to medium-high heat. Add gnocchi and sauté about 5–6 minutes, or until golden brown. Return the ground turkey to the skillet and mix in the beans, tomatoes and spinach.

Veggie Gnocchi with Spinach and White Beans

Once the gnocchi is ready add the white beans. Season well with salt and black pepper. Add the cheese and vegetable mixture to the skillet. Mix until combined, and bake for 25 minutes until cheese is melted. While the gnocchi is baking make the balsamic drizzle by heating balsamic vinegar and honey in a pot over medium heat.

Directions. In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir 5–6 minutes or until golden brown.

Prepare gnocchi according to package directions; drain and set aside. Heat a 10-inch non-stick skillet and 1 tablespoon of olive oil over medium-high heat. When warm add mushrooms and cook for three minutes. Add celery, cover and cook one minute more until celery is bright green and soft. Uncover and cook until water has evaporated.

Feb 14, 2018 - Spicy Tomato Gnocchi With White Beans, Spinach & Vegan Sausage. Feb 14, 2018 - Spicy Tomato Gnocchi With White Beans, Spinach & Vegan Sausage. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with swipe gestures.

One Pan Gnocchi With Sundried Tomatoes And White Beans by sweetpeasandsaffron, A heâlthy vegetârïân recïpe for one pân gnocchï wïth sundrïed tomâtoes, whïte beâns, spïnâch ând mushrooms! Reâdy ïn 30 mïnutes.

Mediterranean skillet gnocchi with white beans & spinach

All you need for this 5 Ingredient Gnocchi, Broccoli and White Bean Bake is gnocchi, broccoli, white beans, tomato sauce and cheese! It's ready in just about 30 minutes and is a filling, healthy and delicious vegetarian dinner!

In a large skillet, saute onion in oil until tender. Add garlic; cook 1 min longer. Add gnocchi; cook and stir for 5–6 min or until golden brown.

In a large skillet, saute onion in oil until tender. Add the garlic; cook one minute longer. Add gnocchi; cook and stir for 5 or 6 minutes or until golden brown. Stir in spinach; cook until wilted. Add the beans, tomatoes, and pepper; heat through. Sprinkle with cheese, cover, and remove from heat.

Soft-pillowy gnocchi, a garlicky cream sauce, tender, juicy chicken thighs, and sneaked-in kale? Yes, 1,000% yes. If you need one of those nights in with a tall glass of white wine (that you can also use in this recipe) and the best kind of comfort food you can eat in the most comfortable sweatpants, this is it for you.

Stir in the gnocchi, white beans, red pepper flakes, salt and pepper and sauté until the beans are warmed through. Fold in the grated Parmesan and parsley. Divide into bowls and top with shaved Parmesan before serving. Author: Paige Adams. Prep Time: 5 minutes.

White Bean, Spinach and Gnocchi Soup

Directions. 1. To make the spinach chicken thighs with gnocchi: In a large pot of boiling salted water, cook gnocchi according to package instructions; drain well and set aside. 2. In the meantime, season chicken with salt, pepper, paprika and melt 2 tablespoons butter in a large skillet over medium heat.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water.

Step 1. Heat butter and oil in a large skillet over medium-high heat. Add gnocchi and cook until browned, about 5 minutes. Advertisement. Step 2. Add beans, sage and water. Cover and simmer until the gnocchi are tender and the beans are heated through, about 5 minutes. Season with salt and pepper. Serve over arugula.

STEP 1. Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl. STEP 2. Add the remaining 1 teaspoon oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water.

Return to the stove over medium heat and add the gnocchi, cover and let cook for 3 minutes or so. Add the greens and beans and cook until greens are completely wilted and beans are heated through, about 5 more minutes. Be careful as you stir not to crush the gnocchi or beans. Serve garnished with extra basil and pine nuts, if you like.

Skillet Gnocchi with Spinach & White Beans

In a pan melt some butter. Add freshly minced garlic and sauté until fragrant. Add Gnocchi and toss lightly. Cook for 1-minute. Add a can of diced tomato, tomato paste, tomato ketchup, italian seasoning, salt, and freshly ground black pepper. Toss well until combined.

First start cooking the gnocchi according to the package. While that is boiling, in a large wok mix 3 Tbsp garlic with some olive oil and heat over medium heat, then add one package spinach and one package collard greens. Cook until wilted. Then add 1 can drained white beans and 1 can drained diced tomatoes. Stir in a dash of pepper.

Add the white beans, broth and 1/4 teaspoon black pepper, and stir to combine. Bring to a boil, then turn the heat to low and simmer, mashing some of the beans with a wooden spoon, until the liquid has reduced and thickened, 6 to 8 minutes. Off the heat, stir in the lemon juice, then the mozzarella, if using, and Pecorino Romano.

Instructions. Heat 1 Tbsp. oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, 5 to 7 minutes. Transfer to a bowl. Add the remaining 1 tsp. oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water.

Add gnocchi, reserved cooking liquid, Brussels sprouts, and cherry tomatoes to skillet; cook for 2 to 3 minutes, stirring, until heated through. Garnish with Parmesan and parsley. Tips. Substitute white Northern beans, Romano or Borlotti beans for cannellini beans if desired.