Vegan Gnocchi with Pesto, Spinach, and Cannellini Beans
Description
This gnocchi pasta dish is full of creamy white beans, mushrooms, spinach, and a cheese-free pesto, making it a delicious vegan meal.
Ingredients
•
1 cup frozen chopped spinach
•
1 (16 ounce) package gnocchi
•
4 tablespoons olive oil, divided
•
1 (8 ounce) package crimini mushrooms, quartered
•
3 stalks celery, diced
•
1 (15 ounce) can cannellini beans
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1/3 cup french-fried onions
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1/4 cup white wine
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1/2 teaspoon kosher salt
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1/2 teaspoon dried sage
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3/4 cup vegan pesto
•
1/2 cup vegetable broth
Directions
1
Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.
2
Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
3
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until warm. Add mushrooms and cook until they begin to soften, about 3 minutes. Add celery, cover, and cook for 3 more minutes. Remove mushrooms and celery to a bowl.
4
Heat remaining 2 tablespoons olive oil in the skillet. Add gnocchi and brown, flipping halfway through, 4 to 6 minutes. Add mushroom-celery mixture, cannellini beans, spinach, onions, wine, salt, and sage; simmer until heated through, about 3 minutes.
5
Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.