Prep Time: 10 mins
Cooking Time: 15 mins
Total Time: 25 mins
Ingredients
- 10 ounces gnocchi (Check out homemade gnocchi recipe to prepare it from scratch)
- 1 tablespoon oil from the canned-tomatoes jar
- 1 large shallot minced
- ⅓ cup vegetable broth
- ½ cup sliced oil-packed sun-dried tomatoes
- 4 ounces canned cannellini beans (drained and rinsed)
- 3 ounces baby spinach
- ⅓ cup heavy cream (if you are allergic to dairy, feel free to skip this and use cashew curry by smoothly pureeing ‘soaked and then boiled’ softened cashews in a blender. If allergic to nuts, add half a cup of plant-based milk, like almond, oat, or coconut per your preference. This ingredient is a must for the creaminess.)
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2 tablespoons fresh basil leaves chopped
Cooking Instructions
- Heat 1 tablespoon of oil (from the can of sun-dried tomatoes) in a large nonstick skillet over medium-high heat. Add sun-dried tomatoes and chopped shallot. Cook while stirring (for about a minute). Add the vegetable broth, and cook until the liquid has mostly evaporated (for about 2 minutes).
- Add gnocchi (store-bought or homemade, per your preference) and cook while stirring often, until it starts to brown (for about 5 minutes). Now, add beans and spinach and cook until the spinach is wilted (for about 1 minute).
- Reduce heat to medium-low and stir in cream, salt, and pepper. Stir to coat well with the sauce.
- Serve the quick Gnocchi topped with chopped basil. Enjoy!
Nutrition Facts
- Calories: 370 kcal
- Carbohydrates: 59 g
- Fiber: 9 g
- Sugar: 2 g
- Protein: 14 g
- Fat: 10 g
- Vitamin A: 3923 IU
- Vitamin C: 25 mg
- Sodium: 590 mg
- Potassium: 941 mg
- Calcium: 154 mg
- Iron: 8 mg
