Vegan Gnocchi with Pesto, Spinach, and Cannellini Beans recipe
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Ingredients
- 1 cup frozen chopped spinach 1 (16 ounce) package gnocchi 4 tablespoons olive oil, divided 1 (8 ounce) package crimini mushrooms, quartered 3 stalks celery, diced 1 (15 ounce) can cannellini beans ⅓ cup french-fried onions ¼ cup white wine ½ teaspoon kosher salt ½ teaspoon dried sage ¾ cup vegan pesto ½ cup vegetable broth
Nutrition Info
- 530.7 caloriescarbohydrate: 41.3 gcholesterol: 17 mgfat: 35.6 gfiber: 6.4 gprotein: 10 gsaturatedFat: 9.2 gservingSize: -sodium: 804.9 mgsugar: 1 gtransFat: : -unsaturatedFat: : -
Directions Vegan Gnocchi with Pesto, Spinach, and Cannellini Beans
Directions
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Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.
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.
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.
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.
Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.