Gnocchi with Spinach and Cannellini Beans

Servings: | Prep Time: | Cook Time:


  • 1 T. plus 1 t. your favorite of The Olive Tap’s 100% Extra Virgin Olive Oil, divided
  • 1 16-ounce package gnocchi
  • 1 medium onion, thinly sliced
  • 4 cloves garlic, minced
  • ½ C. water
  • 6 C. chopped spinach (about 1 small bunch)
  • 1 15-oz. can diced tomatoes with Italian seasonings
  • 1 15-oz. can cannellini beans, rinsed
  • ¼ t. freshly ground pepper
  • ½ C. shredded part-skim mozzarella cheese
  • ¼ C. finely shredded Parmesan cheese

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Heat 1 T. oil in a large nonstick skillet over medium heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 to 7 minutes. Transfer to a bowl. Add the remaining 1 t. oil and onion to the pan and cook, stirring, over medium heat, for 2 minutes. Stir in garlic and water. Cover and cook until the onion is soft, about 4 to 6 minutes. Add  spinach and cook, stirring, until starting to wilt, 1 to 2 minutes. Stir in tomatoes, beans and pepper and bring to a simmer. Stir in the gnocchi and sprinkle with mozzarella and Parmesan. Cover and cook until the cheese is melted and the sauce is bubbling, about 3 minutes.

A recipe adaptation from Eating Well Magazine