Vegan Gnocchi with Pesto, Spinach, and Cannellini Beans
Recipe information
Recipe Icon - Master recipes
Cooking:
10 min.
Recipe Icon - Master recipes
Servings per container:
5
Recipe Icon - Master recipes
Source:

Ingredients for - Vegan Gnocchi with Pesto, Spinach, and Cannellini Beans

1. Frozen chopped spinach - 1 cup
2. Gnocchi - 1 (16 ounce) package
3. Olive oil, divided - 4 tablespoons
4. Crimini mushrooms, quartered - 1 (8 ounce) package
5. Celery, diced - 3 stalks
6. Cannellini beans - 1 (15 ounce) can
7. French-fried onions - ⅓ cup
8. White wine - ¼ cup
9. Kosher salt - ½ teaspoon
10. Dried sage - ½ teaspoon
11. Vegan pesto - ¾ cup
12. Vegetable broth - ½ cup

How to cook deliciously - Vegan Gnocchi with Pesto, Spinach, and Cannellini Beans

1. Stage

Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.

2. Stage

Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.

3. Stage

Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until warm. Add mushrooms and cook until they begin to soften, about 3 minutes. Add celery, cover, and cook for 3 more minutes. Remove mushrooms and celery to a bowl.

4. Stage

Heat remaining 2 tablespoons olive oil in the skillet. Add gnocchi and brown, flipping halfway through, 4 to 6 minutes. Add mushroom-celery mixture, cannellini beans, spinach, onions, wine, salt, and sage; simmer until heated through, about 3 minutes.

5. Stage

Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.