I originally found the recipe at eatingwell.com and made some modifications based on my own personal tastes. I absolutely love the flavor of gnocchi, spinach and fire roasted tomatoes so I thought this would a perfect recipe for me to try. This recipe truly is delicious. It is full flavored and filled with unique textures.
Gnocchi are delicious Italian dumplings that are typically made from flour and potatoes. I have personally not attempted to make them fresh because the process can be rather difficult and time sensitive but I will definitely be trying at some point in the future. I have found a great brand (Gia Russa) at my grocery store that offers several different varieties. The original recipe called for Swiss Chard instead of Spinach. I personally prefer the flavor of Spinach so I chose to use that instead. It called for the use of White Beans (usually Great Northern Beans) but upon further inspection of the nutritional facts I found that the Navy Beans were actually healthier. One of the biggest things was the amount of sodium in the White Beans.
Skillet Gnocchi with Spinach and Navy Beans
Keywords: saute entree soup/stew vegetarian gnocchi tomatoes spinach navy beans
Ingredients (serves 6)
- 1 tablespoon + 1 teaspoon Extra Virgin Olive Oil (EVOO)
- 16 oz. package of gnocchi
- 1 medium yellow onion, thinly sliced
- 4 cloves of garlic
- 1/2 cup of water
- 6 cups of chopped spinach
- 15 oz. can of fire roasted diced tomatoes
- 15 oz. can of navy beans, rinsed
- 1/4 teaspoons ground pepper
- 1/2 cup shredded mozzarella cheese
- 1/4 cup shredded Parmesan cheese
Heat 1 tablespoon of EVOO in a large nonstick skillet over medium heat. Add the gnocchi and cook, stirring often, until they have plumped up and started to brown, which is about 5 to 7 minutes. Once the gnocchi are done, transfer to a bowl.
Add the remaining 1 teaspoon of EVOO and onion to the same skillet and cook, stirring over medium heat for approximately 2 minutes. Stir in the garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes. Add the spinach and cook, stirring until it starts to wilt, another 1 to 2 minutes.
Stir in the tomatoes, beans and pepper. Bring to a simmer or until the sauce just starts to bubble.
Stir in the gnocchi and sprinkle with the mozzarella and Parmesan cheeses. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.