Italian-inspired

White Bean Spinach Gnocchi Skillet

Shelf-stable gnocchi, white beans, spinach, tomatoes, Parmesan, and lemon turn into a quick skillet dinner with freezer-aisle convenience.

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White Bean Spinach Gnocchi Skillet

The freezer-fine-dining trend is really about restaurant-adjacent convenience at home.

This skillet uses shelf-stable gnocchi and pantry beans to get that same weeknight payoff without pretending dinner cooked itself.

White beans add protein and creaminess, spinach brings color, and cherry tomatoes burst into the light sauce.

Parmesan and lemon finish the skillet so it tastes deliberate instead of assembled from backups.

Let the gnocchi brown before adding broth.

A little crispness on the outside gives the dish the texture that many fast skillet dinners miss.

For another recipe in this seed collection, try Creamy Tuscan White Bean Pasta or Crispy White Bean Kale Toasts.

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Directions

  1. Heat olive oil in a large skillet over medium-high heat.
  2. Add gnocchi in an even layer and cook for 5 to 6 minutes, stirring occasionally, until lightly browned.
  3. Add tomatoes and garlic and cook for 3 minutes, until the tomatoes begin to split.
  4. Stir in beans, broth, and red pepper flakes. Simmer for 4 to 5 minutes.
  5. Fold in spinach until wilted, then stir in Parmesan and lemon juice.
  6. Serve while the sauce is glossy and the gnocchi edges are still lightly crisp.

Nutrition

Nutrition Information

Estimated per serving: 520 calories, 20 g protein, 76 g carbohydrates, 16 g fat.

Variations

Recipe Variations

- Add chicken sausage for a non-vegetarian version.
- Use kale instead of spinach.
- Swap white beans for chickpeas.

Notes

  • Do not boil shelf-stable gnocchi first; it can go straight into the skillet.
  • If the skillet dries out, add broth 2 tablespoons at a time.
  • Frozen spinach works if thawed and squeezed dry.

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