MI Coop Kitchen

White Bean Gnocchi Skillet

Recipe by
Midwest Energy & Communications  


  • 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.

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