Tuscan Gnocchi

4.84 from 6 votes

This Tuscan Gnocchi Recipe is all about healthy comfort food. Full of beans, spinach, sun-dried tomatoes, white beans, and soft pillowy gnocchi, this dish is savory and satisfying.

Prep Time5

Cook Time20

Total Time25

Course: Entrees

Cuisine: Italian

Diet: Vegan

Servings: servings

Calories: 228kcal

Author: Kathy Carmichael

Ingredients

½ cup sundried tomatoes dry packaged without oil
16 ounces vegan gnocchi
15 ounces cannellini beans drained (1 can)
6 ounces fresh organic spinach
1 shallot minced
2 cloves garlic minced
⅓ cup vegetable broth
⅓ cup unsweetened unflavored plant milk of choice
1 Tablespoon lemon juice
15 ounces fire-roasted tomatoes 1 can
Salt and pepper to taste
Fresh basil garnish optional

Instructions

First, chop sun-dried tomatoes.
Then, hydrate the sun-dried tomatoes by heating 1 cup of water in a measuring cup until boiling.
Add ½ cup of sun-dried tomatoes into the boiling water and allow them to hydrate (plump up) for 15 minutes.
Drain sun-dried tomatoes.
In a large skillet, saute shallot and sundried tomatoes until the shallots begin to brown.
Add a little vegetable broth if the mixture begins to stick.
In a separate pan, boil water with salt and cook the gnocchi according to the package directions.
Next, add the vegetable broth, white beans, and fire-roasted diced tomatoes.
When the gnocchi is done cooking, drain, and add to the skillet.
Stir to combine.
Lastly, add plant milk and lemon juice.
Stir.
Salt and pepper according to taste preference.
Serve with fresh basil leaves as garnish.

Notes

Recipe adapted from Eating Well Magazine.
Shelf-stable gnocchi is found in the Italian section of the grocery store by the pasta.
Whole grain gnocchi or gluten-free options are also available.
Gnocchi is also found in the freezer section of the grocery store.
Do not overcook the gnocchi.
It only takes minutes to cook.
Overcooking it makes it mushy and gummy.
Even though gnocchi only takes a few minutes to cook, it maintains its structure even when reheated, so don't worry about reheating leftovers if you have any.
Use lentils instead of white beans for a "meatier" texture.
Add crushed red pepper for a spicier option.
Keep fresh gnocchi in the fridge for up to 1 month; once opened, use within 48 hours.
Vacuum-packed gnocchi can be stored in a dark, dry cupboard for up to 3 months. Once opened, store it in the fridge and use it within 3 days.

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