Pan-Seared Gnocchi: With Spinach And White Beans
- 10m Prep Time
- 20m Cook Time
- 30m Ready In
Plump gnocchi are pan-seared until golden, then combined with spinach, white beans, and sun-dried tomatoes in a light white wine sauce. This easy yet impressive weeknight dinner is finished with balsamic vinegar and Parmesan.
Ingredients
- 44.4 ml extra-virgin olive oil
- 2 large shallots thinly sliced
- 1 pack shelf-stable gnocchi
- 3 medium cloves garlic minced
- 59.1 ml dry white wine
- 142 g baby spinach
- 78.9 ml oil-packed sun-dried tomatoes drained and coarsely chopped
- 1 can cannellini or great northern beans drained and rinsed
- 14.8 ml balsamic vinegar
- Kosher salt
- freshly ground black pepper
- red pepper flakes
- 59.1 ml shredded Parmesan cheese
Nutrition (per serving, estimated)
Estimated based off 10 of 13 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 497 mg
- Iron: 5.98 mg
- Magnesium: 160 mg
- Phosphorus: 510 mg
- Potassium: 1449 mg
- Zinc: 3.04 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 44.4 ml extra-virgin olive oil
- 1 pack shelf-stable gnocchi
- 59.1 ml dry white wine
- 142 g baby spinach
- 14.8 ml balsamic vinegar
- Kosher salt
- freshly ground black pepper
- red pepper flakes
- 59.1 ml shredded Parmesan cheese
Prepare
- 2 large shallots, thinly sliced
- Mince 3 medium cloves garlic
- 78.9 ml oil-packed sun-dried tomatoes, drained and coarsely chopped
- 1 can cannellini or great northern beans, drained and rinsed
Let's Cook
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Step 1.
Heat 3 tablespoons extra-virgin olive oil in a 10-inch skillet over medium heat. Add the thinly sliced shallots and cook until just starting to soften, about 3 minutes.
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Step 2.
Add the entire 1-pound package of shelf-stable gnocchi directly to the skillet (do not boil first). Cook, stirring gently, until the gnocchi start to crisp and turn golden, 4 to 5 minutes.
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Step 3.
Stir in 3 minced garlic cloves and cook for 1 minute until fragrant. Pour in ¼ cup dry white wine and deglaze the pan by scraping up any browned bits from the bottom with a wooden spoon.
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Step 4.
Add 5 ounces baby spinach a handful at a time, gently stirring until each batch wilts, about 2 to 3 minutes total.
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Step 5.
Add ⅓ cup drained and coarsely chopped oil-packed sun-dried tomatoes and 1 (15-ounce) can drained and rinsed cannellini or great northern beans. Cook until heated through, 2 to 3 minutes.
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Step 6.
Splash with 1 tablespoon balsamic vinegar and season to taste with kosher salt, freshly ground black pepper, and a pinch of red pepper flakes. Stir to combine.
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Step 7.
Top with ¼ cup shredded Parmesan cheese before serving.