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Vegan Gnocchi with Pesto, Spinach, and Cannellini Beans
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Prep Time:
10 minutes
Cook Time:
25 minutes
Total Time:
35 minutes
Creamy vegan gnocchi with white beans, mushrooms, spinach, and cheese-free pesto.
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
  • 0.33333334326744 cup french-fried onions
  • 0.25 cup white wine
  • 0.5 teaspoon kosher salt
  • 0.5 teaspoon dried sage
  • 0.75 cup vegan pesto
  • 0.5 cup vegetable broth
Instructions:
  • In a microwave-safe dish, place spinach, cover, and microwave on high for 4 minutes. Use a fork to separate and drain.
  • 1. Boil generously salted water and cook gnocchi until they float, approximately 2 to 4 minutes. Drain and set aside.
  • Heat 2 tablespoons of olive oil in a large skillet over medium heat until warm. Sauté mushrooms until soft, about 3 minutes. Stir in celery, cover, and cook for an additional 3 minutes. Transfer mushrooms and celery to a bowl.
  • In a skillet, warm up 2 tablespoons of olive oil. Cook gnocchi until golden brown, flipping once, for 4 to 6 minutes. Stir in mushroom-celery mixture, cannellini beans, spinach, onions, wine, salt, and sage. Let simmer until everything is heated through, approximately 3 minutes.
  • Combine the vegan pesto and vegetable broth in a small bowl, then pour the mixture over the gnocchi in a skillet before serving.

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