Ingredients

• 1 tablespoon olive oil + 2 teaspoons olive oil, divided
• 1 (16-ounce) package shelf-stable gnocchi
• 1 medium yellow onion, diced
• 2 carrots, diced
• 4 garlic cloves, minced
• 3/4 cup white wine or vegetable broth
• 2 cups baby spinach
• 1 (15-ounce) can diced tomatoes (use fire-roasted for a little kick)
• 15-ounce can cannellini beans, drained and rinsed
• 1/2 tablespoon dried parsley
• 1/2 tablespoon dried oregano
• 1/4 teaspoon freshly ground black pepper
• fresh basil, optional
• vegan mozzarella cheese, optional

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add gnocchi stirring often and cook until plump and starting to brown 7-10 minutes. Transfer to a bowl. Add the remaining 2 teaspoons oil, onion and carrots to the pan. Stir often over medium heat, for 4-5 minutes. Stir in garlic and sauté until fragrant about 2 minutes. Add white wine or vegetable broth; stir to deglaze pan. Add spinach and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans, parsley, oregano and pepper. Bring to a simmer, then add gnocchi back to the pan. Cover and cook about 3 minutes.Serve immediately with vegan mozzarella and/or fresh basil on top as desired.