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!!!

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
• 0.3333333333333333 cup french-fried onions
• 0.25 cup white wine
• 0.5 teaspoon kosher salt
• 0.5 teaspoon dried sage
• 0.75 cup vegan pesto
• 0.5 cup vegetable broth

Steps

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.