Vegan Gnocchi with Pesto, Spinach, and Cannellini Beans
Here is a vegan dish that will warm you from the inside out! Perfect for a family meal! Who the heck doesn't like gnocchi anyway? Serve with crusty bread and enjoy!!!
- Serves: 5 persons
- 1cup frozen chopped spinach
- 1(16 ounce) package gnocchi
- 4tablespoons olive oil, divided
- 1(8 ounce) package crimini mushrooms, quartered
- 3stalks celery, diced
- 1(15 ounce) can cannellini beans
- ⅓cup french-fried onions
- ¼cup white wine
- ½teaspoon kosher salt
- ½teaspoon dried sage
- ¾cup vegan pesto
- ½cup vegetable broth
Step 1Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.
Step 2Bring 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.
Step 3Meanwhile, 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.
Step 4Heat 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.
Step 5Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.