Tuscan White Bean Gnocchi Skillet
- Serves
- 4 servings
- Prep
- 5 min
- Cook
- 20 min
- Cost
- $13.00
- Nutrition
- 390 cal · 14g protein
- meatless
- quick
- budget
- skillet
- kid-favorite
🍳 1 pan · Picky-eater safe bet: plain potatoes · kept by 1 family
Tuscan White Bean Gnocchi Skillet is a Italian weeknight dinner that serves 4 and is on the table in about 25 minutes, for around $13 in groceries. You'll need 1 pan, and the 11 ingredients below are everyday supermarket items. Cooking for a picky eater? Plain potatoes works on its own for the one who won't try the rest. Add it to your week and the whole grocery list lands in your Instacart cart in one tap.
Goes with: Garlic bread (10 min)
Contains: Gluten— based on the ingredients; brands vary, so check labels.
Cookware you'll need
Set these out before you start — it saves hunting through drawers mid-recipe.
- 12-inch nonstick skilletDon't have one? Amazon →
- 12-inch locking tongsDon't have one? Amazon →
- 8-inch chef's knifeDon't have one? Amazon →
- Large cutting boards (set of 2)Don't have one? Amazon →
- Silicone spatula & turner setDon't have one? Amazon →
- Wooden spoonsDon't have one? Amazon →
Our kitchen essentials list · As an Amazon Associate, DinnerDrop earns from qualifying purchases.
Ingredients
- 1 package vegan potato gnocchi
- 1 can low-sodium cannellini beans
- ½ cup sun-dried tomatoes
- 5 oz baby spinach
- ½ can full-fat coconut milk
- 3 cloves garlic
- 1 tsp Italian seasoning
- ½ cup low-sodium vegetable broth
- 2 tbsp olive oil
- 1/4 tsp salt
- 1/4 tsp black pepper
Steps
- Heat the oil in a large nonstick skillet over medium-high heat and pan-fry the gnocchi straight from the package 6-8 minutes until golden; set aside.
- Add the garlic, chopped sun-dried tomatoes and Italian seasoning to the pan for 1 minute.
- Pour in the coconut milk and broth and simmer 3 minutes until slightly thickened.
- Stir in the drained, rinsed beans and spinach until wilted, then return the gnocchi and toss to coat. Season with the salt and pepper.
- Picky eater tip: serve the pan-fried gnocchi plain, with the beans and spinach on the side.
- Make ahead: chop the garlic and sun-dried tomatoes up to 2 days ahead; store leftovers in the fridge up to 3 days.
On the side: Garlic bread (10 min)
1 package frozen garlic bread
- Bake the garlic bread as the package directs, about 10 minutes, until golden.
Nutrition per serving
- Protein
- 14 g
- Carbohydrates
- 44 g
- Fiber
- 8 g
- Sugar
- 2 g
- Fat
- 16 g
- Saturated fat
- 6 g
- Sodium
- 480 mg
Estimated from the ingredients and amounts in this recipe; brands and portions vary. Not medical or dietary advice.
Photo: DinnerDrop