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veggie gnocchi with spinach and white beans served in a large skillet
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5 from 5 votes

Veggie Gnocchi with Spinach and White Beans

This Veggie Gnocchi with Spinach and White Beans is the healthy gnocchi recipe you have been waiting for! It’s the perfect, easy comfort food to warm you up and keep you satisfied. 
Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Course: Main Course
Cuisine: Italian
Servings: 6 servings
Calories: 300.9kcal
Author: Anjali Shah

Ingredients

  • 1 tsp olive oil
  • 3 sprays olive oil cooking spray
  • 1 red onion thinly sliced
  • 1 16oz package whole wheat gnocchi
  • 6 cloves garlic minced
  • 1 16oz package frozen spinach
  • 1 15oz canned diced tomatoes with Italian seasonings added
  • 1 15oz can of white beans cannelini, great northern, or navy beans
  • ¼ tsp ground black pepper
  • ½ cup part skim Mozzarella cheese
  • ¼ cup shredded fresh Parmesan cheese
  • ¼ tsp crushed red pepper more or less to taste
  • 1-2 tsp fresh basil
  • 2-3 tsp dried Italian seasoning
  • ½ tsp Salt more to taste

Instructions

  • Cook the gnocchi in boiling water according to package directions. Drain, cool, set aside.
  • Heat 1 tsp oil in a large skillet, and add the onion – cook for a few minutes
  • Add the garlic, cook until the onion is soft and translucent (4-6 min)
  • Meanwhile, using olive oil cooking spray, pan fry the gnocchi in a separate skillet until lightly browned
  • Add the spinach to the skillet with the onion in it, and cook until the spinach defrosts/starts to wilt
  • Stir in the tomatoes, beans, pepper, basil, Italian seasoning, crushed red pepper and salt to taste – bring to a simmer
  • Stir in the gnocchi and sprinkle with the Mozzarella and Parmesan cheese
  • Cover and cook until the cheese is melted and bubbling, about 3-5 min.

Notes

    Recipe Variations
    • Consider adding a different variety of cheese on top. Swiss, gouda, cheddar, provolone, and asiago are a few options that would be good. 
    • Sun-dried tomatoes would be a love twist of flavor to add to the homemade gnocchi. Add ¼ - ½ cup to the mixture and enjoy!
    • Sprinkle any of your favorite fresh herbs on top before serving. Oregano, parsley, or rosemary would all be suitable options to consider. 
    • Try any combination of veggies you like! Asparagus, carrots, zucchini or summer squash, sweet potatoes, chard, kale, and butternut squash would all work well.
    Top Tips For Making The Best Veggie Gnocchi
    • Don’t over boil the gnocchi, or it will end up with more of a slimy texture that’s not too appealing. 
    • Make sure you pan fry the gnocchi! That's critical to maintaining it's texture when it's added to the other ingredients.
    • Another thing not to overcook is the spinach. Once it has defrosted and barely starts to wilt, it’s good. 
    • To make this spinach gnocchi gluten free, substitute a cauliflower gnocchi or gluten free gnocchi instead of the whole wheat variety.
    • To make this skillet gnocchi vegan, just omit the cheese or use a vegan alternative.
    Adapted from EatingWell

    Nutrition

    Calories: 300.9kcal | Carbohydrates: 51.3g | Protein: 15.2g | Fat: 4.8g | Saturated Fat: 1.7g | Cholesterol: 7.4mg | Sodium: 915mg | Potassium: 587mg | Fiber: 7.3g | Sugar: 2.6g