My youngest son loves white beans, so this recipe was perfect.
Gnocchi Spinach White Bean Stew
Ingredients:
17.6 oz Whole Wheat Potato Gnocchi Homemade Style* or White Potato Gnocchi
1-2 tbsp olive oil + 1 tsp
1 medium onion chopped
1 large carrots chopped
4 cloves garlic
1 cup of homemade vegetable broth or store-bought
3 cups of spinach chopped
1 15 oz can of no salt Italian tomatoes
1 15 oz can of Cannellini beans
salt and pepper to taste
1/2 cup parmesan cheese
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring very often, until plumped and starting to brown, 5 to 7 minutes (I had to use 2 tablespoons of olive oil because my gnocchi was sticking). Transfer to a bowl.
Add the remaining 1 teaspoon oil, onion and carrots to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes.
Add spinach and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and salt/pepper and bring to a simmer for a few mins. Stir in the gnocchi.
Place stew in bowls and top with parmesan cheese. Serve with a fresh salad and homemade bread sticks.
* I found the whole wheat gnocchi at Trader Joe's for under $2
Ingredients:
17.6 oz Whole Wheat Potato Gnocchi Homemade Style* or White Potato Gnocchi
1-2 tbsp olive oil + 1 tsp
1 medium onion chopped
1 large carrots chopped
4 cloves garlic
1 cup of homemade vegetable broth or store-bought
3 cups of spinach chopped
1 15 oz can of no salt Italian tomatoes
1 15 oz can of Cannellini beans
salt and pepper to taste
1/2 cup parmesan cheese
Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring very often, until plumped and starting to brown, 5 to 7 minutes (I had to use 2 tablespoons of olive oil because my gnocchi was sticking). Transfer to a bowl.
Add the remaining 1 teaspoon oil, onion and carrots to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, 4 to 6 minutes.
Add spinach and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and salt/pepper and bring to a simmer for a few mins. Stir in the gnocchi.
Place stew in bowls and top with parmesan cheese. Serve with a fresh salad and homemade bread sticks.
* I found the whole wheat gnocchi at Trader Joe's for under $2
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