Ingredients:

  • 1 lb potato gnocchi
  • 1 can (15 oz) cannellini beans, drained and rinsed
  • 1/2 cup low-sodium vegetable broth
  • 1/2 cup sun-dried tomatoes in oil, thinly sliced
  • 2 tbsp oil from the sun-dried tomato jar
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • 3 cups fresh baby spinach
  • 1/3 cup freshly grated Parmesan cheese
  • 1 tbsp fresh lemon juice
  • salt to taste
  • black pepper to taste

Instructions:

  1. Heat the sun-dried tomato oil in the skillet over medium-high heat.
  2. Add the gnocchi in a single layer. Cook without stirring for 2-3 minutes until the bottoms are mahogany-colored and crisp, then toss and sear the other side until plumped and golden. Remove gnocchi from the pan and set aside.
  3. In the same skillet, add the sliced sun-dried tomatoes and minced garlic. Sauté for 1-2 minutes until the garlic is fragrant and the tomatoes have softened slightly.
  4. Stir in the red pepper flakes.
  5. Add the rinsed white beans and vegetable broth to the pan. Use a spatula to lightly mash about 1/4 of the beans directly against the pan to release starches and thicken the sauce.
  6. Return the seared gnocchi to the pan. Stir in the fresh baby spinach, lemon juice, and Parmesan cheese until the spinach is wilted.
  7. Season with salt and black pepper to taste before serving.