Can I make this recipe vegan

Yes! To make this White Bean & Sun-Dried Tomato Gnocchi vegan, substitute the heavy cream with a plant-based alternative like coconut cream, cashew cream, or an unsweetened oat or almond-based cooking cream. Also, ensure your gnocchi is vegan, as some store-bought versions contain eggs.

Can I use dried sun-dried tomatoes instead of oil-packed?

Yes, you can use dried sun-dried tomatoes, but you’ll need to rehydrate them first. Soak them in warm water for about 10 minutes before slicing them. Since they won’t have the same oil content, you may need to add an extra tablespoon of olive oil when cooking.

Can I use frozen gnocchi instead of fresh?

Absolutely! Frozen gnocchi works well in this recipe. You don’t need to boil it separately just add it directly to the pan as you would with fresh gnocchi. You may need to extend the cooking time slightly to ensure they are fully cooked and lightly browned.

What can I use instead of cannellini beans?

If you don’t have cannellini beans, you can substitute with other mild-flavored white beans, such as great northern beans or navy beans. Chickpeas can also work, but they will add a slightly firmer texture.

How can I store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm it in a skillet over medium heat with a splash of broth or cream to prevent dryness. You can also microwave it in 30-second intervals, stirring between each, until heated through.

What protein can I add to make this a heartier meal?

While the cannellini beans already add some protein, you can enhance this dish by adding grilled chicken, sautéed shrimp, or crumbled tofu for a plant-based option.

White Bean & Sun-Dried Tomato Gnocchi

Description

A delicious one-pan meal featuring tender gnocchi, protein-rich white beans, and tangy sun-dried tomatoes. Ready in just 30 minutes, this dish is perfect for busy weeknights.

Ingredients

Scale

1/2 cup sliced oil-packed sun-dried tomatoes, plus 1 tbsp oil from the jar
1 large shallot, minced
1/3 cup low-sodium vegetable broth
12 oz gnocchi (fresh or frozen)
15 oz can low-sodium cannellini beans, drained & rinsed
5 oz baby spinach
1/3 cup heavy cream (or plant-based alternative for vegan)
1/4 tsp salt
1/4 tsp ground pepper
2 tbsp fresh basil leaves, chopped

Instructions

Heat 1 tbsp sun-dried tomato oil in a large skillet over medium-high heat.
Add sun-dried tomatoes and shallot, sauté for 1 minute until fragrant.
Pour in vegetable broth and let it reduce for about 2 minutes.
Add gnocchi, stirring frequently, until they start to brown (about 5 minutes).
Stir in cannellini beans and spinach, cooking for about 1 minute until spinach wilts.
Lower heat and stir in heavy cream, salt, and pepper.
Toss everything together until coated in the creamy sauce.
Top with chopped basil and serve warm.

Notes

To make this vegan, substitute the heavy cream with coconut cream, cashew cream, or an unsweetened oat/almond-based cooking cream.

Prep Time: 10 minutes
Cook Time: 20 minutes
Category: Main Course
Method: One-Pan
Cuisine: Italian-Inspired

Nutrition

Serving Size: 1 portion
Calories: 400
Sugar: 4g
Sodium: 500mg
Fat: 18g
Saturated Fat: 8g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 50g
Fiber: 7g
Protein: 14g
Cholesterol: 20mg

Keywords: gnocchi, white beans, sun-dried tomatoes, one-pan, easy dinner