If you’re craving a comforting, soul-warming dinner packed with flavor and made with ingredients you probably already have on hand, look no further than White Bean Gnocchi. This dish is a lifelong favorite in my kitchen: the pillowy gnocchi, creamy white beans, and fresh bursts from cherry tomatoes and spinach come together beautifully with a little Parmesan and basil. Whether it’s been a long workday or you’re searching for a crowd-pleasing vegetarian meal, White Bean Gnocchi is the meal I turn to time and time again.
Ingredients You’ll Need
You’ll be amazed at how a handful of simple, colorful staples make this dish so delightfully satisfying. Each ingredient brings something special, from creamy texture to pops of freshness or just a little savory magic that ties everything together.
- Olive oil: The rich base for the sauté, helping everything meld together and adding classic Mediterranean flavor.
- Yellow onion (diced): Adds a subtle sweetness and depth that builds flavor right from the start.
- Garlic (minced): Because no cozy dinner should be without it, garlic brings intense satisfaction in each bite.
- White beans (cannellini or great northern): These beans provide plant-based protein and creamy texture central to White Bean Gnocchi’s heartiness.
- Shelf-stable or refrigerated gnocchi: The star of the show, these pillowy dumplings are ready in a flash and absolutely comforting.
- Cherry tomatoes (halved): Fresh and juicy, tomatoes add vibrant color and a burst of tang to balance the dish.
- Baby spinach: Greens that wilt in just moments, giving you a boost of freshness and nutrients without any fuss.
- Salt: Enhances every other flavor—don’t skip it!
- Black pepper: A touch of warmth and edge that makes each bite pop.
- Dried thyme or Italian seasoning: Just enough herbaceousness to give the dish its cozy, rustic vibe.
- Grated Parmesan cheese: Salty, nutty Parmesan pulls it all together with a creamy, cheesy finish.
- Vegetable broth or water (optional): Adds a little extra moisture if your gnocchi needs it—adjust to your liking.
- Chopped fresh basil (optional): A fragrant finish that elevates each serving with bright, herbal flavor.
How to Make White Bean Gnocchi
Step 1: Sauté the Aromatics
Start by heating your olive oil in a large skillet over medium heat. When it’s shimmering, toss in those finely diced onions and let them cook for three to four minutes. You want them soft and a little translucent, as this forms a sweet and savory foundation. Next, stir in the minced garlic, and cook for just 30 seconds—when your kitchen smells irresistible, you’ll know you’re doing it right!
Step 2: Build the Flavor
Now it’s time for the protein and seasoning. Add the white beans straight to the pan and sprinkle in the salt, black pepper, and thyme (or Italian seasoning). Stir everything to coat the beans and onions with those warm herbs and let the flavors mingle for about a minute. This is where you start seeing White Bean Gnocchi come alive.
Step 3: Add Gnocchi and Tomatoes
Pour in your gnocchi (no need to boil first!) and scatter the halved cherry tomatoes over the pan. Give it a gentle stir to combine. Cover the skillet and let everything simmer together for about five to six minutes, stirring once or twice. The gnocchi will cook right in the pan, turning tender, and the tomatoes start to melt down into juicy, saucy bursts. If the mixture looks a little dry, pour in a bit of vegetable broth or water to loosen things up.
Step 4: Wilt the Spinach
Lift the lid and tumble in the baby spinach. It only takes a minute or two to wilt down, so keep a close eye—this gives the dish vibrant green color and lightness. Stir gently so every green leaf finds its way into the creamy gnocchi goodness.
Step 5: Finish and Serve
Once the spinach has wilted and everything’s piping hot, remove your skillet from the heat. Sprinkle grated Parmesan cheese generously over the top and toss in chopped fresh basil if you have it. The cheese will melt into the warm gnocchi, binding all those flavors in perfect harmony. Spoon into bowls and dig in while it’s still steaming!
How to Serve White Bean Gnocchi
Garnishes
For that chef’s touch, I love extra shavings of Parmesan and a small flurry of fresh basil leaves right before serving. If you crave a hint of spice, a pinch of red pepper flakes will make the flavors pop. Not only does this bring color and fragrance, but it also makes each bowl feel a bit more special.
Side Dishes
White Bean Gnocchi is hearty all on its own, but it truly shines alongside a crisp green salad dressed with lemon vinaigrette or a few slices of crusty bread to mop up every last bit. Want to go all out? Add a chilled glass of pinot grigio or sparkling water with citrus for a restaurant-worthy meal at home.
Creative Ways to Present
For weeknight whimsy or entertaining friends, you can serve White Bean Gnocchi in individual bowls with extra toppings at the table, or family-style from a big, beautiful serving dish. Try topping with toasted pine nuts, a drizzle of chili oil, or even dollops of ricotta for an unexpected, luxurious twist.
Make Ahead and Storage
Storing Leftovers
Leftover White Bean Gnocchi is a joy: simply transfer any extras to an airtight container and they’ll keep for up to three days in the refrigerator. The flavors deepen overnight, so don’t be surprised if tomorrow’s lunch tastes even better!
Freezing
While White Bean Gnocchi is best fresh, you can freeze leftovers for easy future dinners. Let it cool completely, then portion into freezer-safe containers. Freeze for up to two months, and thaw in the fridge overnight before reheating.
Reheating
To reheat, add your gnocchi and beans to a skillet over gentle heat. A splash of broth or water will help bring back that creamy texture. Stir until everything is warmed through—alternatively, microwave in short bursts, stirring between each to prevent drying out.
FAQs
Can I use homemade gnocchi instead of store-bought?
Absolutely! If you have homemade potato or ricotta gnocchi on hand, use them just as you would in the recipe. Just keep an eye on the cooking time, as homemade gnocchi may cook a bit faster than packaged varieties.
Which white beans are best for White Bean Gnocchi?
Both cannellini and great northern beans work beautifully—the key is to use a tender, creamy bean that melds well with gnocchi. Quality canned beans are convenient, but if you love cooking dried beans, go for it!
Is there a way to make this dairy-free or vegan?
You bet! Omit the Parmesan or use your favorite plant-based Parmesan substitute. The dish is naturally dairy-free beyond the cheese, so it’s easy to adapt for vegan diets.
What if I don’t have cherry tomatoes?
You can substitute chopped regular tomatoes or even canned diced tomatoes (drain well first) if cherry tomatoes aren’t available. Sun-dried tomatoes add a sweet, chewy twist too!
Can I add protein to make this a heartier meal?
Although White Bean Gnocchi is perfectly filling with beans alone, feel free to add sautéed mushrooms, crumbled vegetarian sausage, or even grilled chicken for extra protein if you’re feeding a crowd with mixed dietary needs.
Final Thoughts
I hope you’ll give White Bean Gnocchi a try the next time you’re in the mood for something flavorful and comforting but refreshingly simple. It’s weeknight-friendly, family-approved, and just a bowl of joy from start to finish. Happy cooking!
Print
White Bean Gnocchi Recipe
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and easy-to-make vegetarian dish featuring white bean gnocchi with cherry tomatoes, spinach, and Parmesan cheese. This one-pan meal is bursting with Italian-inspired flavors and is perfect for a quick weeknight dinner.
Ingredients
For the White Bean Gnocchi:
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 (15-ounce) can white beans (cannellini or great northern), drained and rinsed
Other Ingredients:
- 1 (16-ounce) package shelf-stable or refrigerated gnocchi
- 1½ cups cherry tomatoes, halved
- 2 cups baby spinach
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried thyme or Italian seasoning
- ¼ cup grated Parmesan cheese
- ¼ cup vegetable broth or water (optional, for moisture)
- 1 tablespoon chopped fresh basil (optional)
Instructions
- Prepare the White Bean Gnocchi: Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until softened. Add garlic and cook briefly. Stir in white beans, salt, pepper, and thyme.
- Cook the Gnocchi: Add gnocchi and cherry tomatoes to the skillet. Cover and cook for 5-6 minutes until gnocchi is tender. Add broth if needed. Stir in spinach and cook until wilted.
- Finish and Serve: Remove from heat. Sprinkle with Parmesan cheese. Garnish with basil if desired. Serve warm.
Notes
- Use gluten-free gnocchi if needed.
- For a creamier version, stir in ricotta or cream.
- Pairs well with a green salad or crusty bread.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: 1½ cups
- Calories: 350
- Sugar: 3g
- Sodium: 540mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 13g
- Cholesterol: 10mg
