Gnocchi with Cannellini Beans, Tomatoes, and Spinach

When I am tight on time, this is one of my favorite meals.  It is quick, easy, and hearty.  And it has…drum roll…7 ingredients, including the salt!  Sometimes, simple is best, and leave it to Italian food to perfectly showcase this maxim.  

Now, if you want to make it more complicated, that’s entirely up to you.  You can make your own gnocchi , but you can also buy store bought.  Just double-check the label, because not all gnocchi are vegan. 

Gnocchi with Cannellini Beans, Tomatoes and Spinach

2 Tbsp olive oil

3-4 garlic cloves, coarsely chopped

1 14.5 ounce can of diced tomatoes

1 16 ounce package of gnocchi (see note above)

1 15 ounce can of cannellini beans, drained and rinsed

4-5 cups of fresh spinach


1. Fill a large pot with water, and bring to a boil.  While you’re waiting for the water to boil, work on the sauce.  In a large skillet, add olive oil and garlic over low heat.  Allow the garlic to infuse the oil with it’s flavor, so keep it on low for 3 minutes.  The oil will sizzle around the edges of the garlic, but the garlic should not be browning at all.  Stir in the tomatoes and the cannellini beans, and heat over medium-low for 3 minutes.

2. When the water is at a rapid boil, boil the gnocchi.  When the gnocchi floats to the top, it’s done.  It usually takes between 2-4 minutes.  Drain the gnocchi.

3. Stir the gnocchi and spinach into the cannellini beans and tomatoes.  Season with salt, and serve.

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