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!!!

• Preparation Time: 10 mins
• Cooking Time: 25 mins
• Total Time: 35 mins
• Calories: 531 Calories

Ingredients

• ½ teaspoon kosher salt
• ½ cup vegetable broth
• ½ teaspoon dried sage
• ¼ cup white wine
• 3 stalks celery, diced
• 4 tablespoons olive oil, divided
• 1 (15 ounce) can cannellini beans
• 1 (16 ounce) package gnocchi
• 1 cup frozen chopped spinach
• 1 (8 ounce) package crimini mushrooms, quartered
• ⅓ cup french-fried onions
• ¾ cup vegan pesto

Recipe Instructions

Step 1

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.

Step 2

Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.

Step 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.

Step 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.

Step 5

Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.