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Gnocchi with White Beans and Spinach Recipe

Gnocchi with White Beans and Spinach Recipe

Mama Mia! Lisa has gone and done it by creating a gnocchi that's both easy to make and delicious to eat in this awesome Italian recipe for Gnocchi with White Beans & Spinach. These potato gnocchi, light and tender, are served with a white bean and spinach sauce that includes white wine, tomatoes, oregano and garlic.

Bite Me Bit

"If your mother cooks Italian food, why should you go to a restaurant?"

-Martin Scorsese

Ingredients

Potato Gnocchi

2 lbs (about 3 large) russet potatoes, washed and dried
½ cup freshly grated Parmesan cheese
2 egg yolks
½ tsp kosher salt
1¼ cups flour, divided

White Bean & Spinach Sauce

1 tbsp olive oil
1 small yellow onion, chopped
2 garlic cloves, minced
½ tsp dried Italian seasoning
½ tsp dried oregano
½ tsp kosher salt
¼ tsp freshly ground black pepper
¼ tsp crushed red pepper flakes
½ cup dry white wine
1 cup canned cannellini beans, rinsed and drained
1 (14oz) can diced tomatoes
4 cups packed fresh baby spinach

Freshly grated Parmesan cheese, for serving

Directions

1) For the gnocchi, preheat oven to 425ºF. Poke holes in the potatoes to allow steam to escape while they bake. Bake potatoes until tender, about 1 hour. Remove potatoes from oven, let cool for 10 minutes, then cut each potato in half. Scoop out the flesh and press through a potato ricer into a large bowl. Add Parmesan, egg yolks and salt, mixing well to combine. Incorporate 1 cup of flour and mix until dough is formed. Turn out onto lightly floured surface and knead in remaining ¼ cup flour until soft dough is formed. Cut the dough into 4 pieces. Roll each piece on a lightly floured surface into long strips. Cut the strips into ½-inch gnocchi and place on a parchment-lined baking sheet. Once sauce is prepared, cook gnocchi.

2) For the sauce, in a large skillet, heat olive oil over medium-high heat. Add onion and cook until tender, 3-4 minutes. Stir in garlic, Italian seasoning, oregano, salt, pepper and crushed red pepper flakes, cooking for 1 minute. Turn heat to high and add white wine, cooking for 2 minutes until evaporated. Stir in cannellini beans and tomatoes, simmering over low heat for 10 minutes. Stir in spinach and remove from heat.

3) To cook the gnocchi, bring a large pot of salted water to a boil. Add gnocchi and when they float to the surface, cook 1 minute longer. Remove gnocchi with a slotted spoon and add to white bean and spinach sauce. Sprinkle with Parmesan cheese and serve immediately.

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