Vegan Gnocchi White Bean Spinach Skillet! If you’re a fan of Italian cuisine, this simple yet satisfying gnocchi and bean dish is guaranteed to tantalize your taste buds and leave you wanting more.

Picture tender gnocchi soaking in a rich, savory sauce brimming with fresh spinach and hearty white beans, creating a symphony of textures and tastes that will transport you straight to a rustic Italian kitchen. This easy-to-make Vegan Gnocchi White Bean Spinach Skillet is perfect for weeknight dinners or when you’re craving something comforting yet wholesome.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

If you’re searching for a cozy meal that wraps you in warmth and comfort, look no further! We absolutely loved this comforting dish, and it’s quickly become a favorite in our home. With its perfect blend of flavors and heartwarming ingredients, this recipe is sure to bring a smile to your face and satisfy your cravings.

You gotta give this one a try!

Tips for Success:

• Flavor Profile: This Vegan Gnocchi White Bean Spinach Skillet dish that is full of delicious Italian flavors. Gnocchi bathes in a tasty sauce with spinach, and white beans. If you love Italian dishes, this simple bean and gnocchi dish is sure to please.
• Gnocchi Substitutions: Gnocchi is fabulous in this dish. If you wish to substitute the gnocchi for pasta, feel free to do so; however, you may need to adjust the amount of pasta used.
• WFPB Gnocchi: There are tons of great WFPB gnocchi brands out there that have compliant ingredients made with wheat flour, potato flour, rice flour, etc.
• Cannellini Beans: We used cannellini beans; however, feel free to use your favorite white bean.
• Fresh Baby Spinach: Chop the baby spinach into small pieces for a better mouth feel.  Feel free to substitute for your favorite greens.
• Baby Spinach Substitutions: You can substitute the baby spinach for baby kale or other greens with understanding that the flavor and cooking times may be impacted by substitution choices.
• Greens: Greens such as spinach and kale are natural spice/herb neutralizers.  A soup/stew/dish can taste perfectly seasoned before adding the greens, then once the greens are added, the flavor mellows requiring more seasoning.
• Baking Soda: Baking soda is often used as a neutralizer for dishes that contain a lot of acidity, typically from tomatoes. We use it in this dish to remove some of the tomato acidity (from the petite diced tomatoes) without losing the tomatoey flavor. When you add it, the mixture may bubble up, then settle down as it neutralizes the acidity. If you prefer that tinny taste that is typically associated with canned tomatoes, feel free to leave it out or only add a pinch.
• Vegan Parmesan Cheese: This dish is designed to be low in fat. It has wonderful flavor and texture. If you wish to elevate this dish to the next level feel free to give a generous sprinkle of your favorite Vegan Parmesan Cheese.
• Table Salt: If using table salt, you should use less table salt than the amount listed in the ingredients as sea salt crystals are larger than table salt crystals. Since table salt crystals are very fine, less table salt is required to season a dish. We would suggest starting with about 1/4 to 1/2 the amount of sea salt listed. You can always add more salt but cannot take it away. We recommend using sea salt as it is less refined than table salt.

Leftovers and Freezing:

Leftovers will generally keep 5 days in the refrigerator.  Store in a covered container.

This dish can be frozen.

Pantry Products:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Sea Salt: Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

Kitchen Equipment:

• Large deep skillet
• Large stock pot (for boiling gnocchi)
• Large-slotted spoon (for transferring the gnocchi from the boiling water to the skillet)

If you try this comforting skillet, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us! We would love to hear from you.

Vegan Gnocchi White Bean Spinach Skillet

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 10 Minutes
• Cook Time: 25 Minutes
• Total Time: 35 Minutes
• Yield: 6 Cups 1x
• Category: Dinner
• Method: Stovetop
• Diet: Vegan

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Description

This easy-to-make Vegan Gnocchi White Bean Spinach Skillet is perfect for weeknight dinners or when you’re craving something comforting yet wholesome.

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Ingredients

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Skillet Ingredients:

• 1 cup yellow onions, fine dice
• 1 Tablespoon minced garlic
• ¼ cup low-sodium vegetable broth *
• ¼ cup nutritional yeast
• 1 – [ 14.5 oz. can ] petite diced tomatoes
• 1 – [ 15.5 oz. can ] cannellini beans, undrained *
• ¼ teaspoon baking soda * 

Spice/Herb Ingredients:

• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried basil (+/-)
• 1 teaspoon dried oregano (+/-)
• Pinch black pepper (+/-)
• ¼ to 1 teaspoon sea salt (+/-) * 

Other Ingredients:

• 16 oz. gnocchi *
• 3 cups roughly chopped fresh baby spinach (+/-)

Optional Toppings:

• Vegan Parmesan Cheese *

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Instructions

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. Prepare the gnocchi for boiling. Gnocchi cooks very quickly. The idea is to bring the water to a boil, have the boiling water ready, then wait until Step 8 to boil the gnocchi.
3. In a large skillet, add the finely diced onions, sauté over medium-high heat for 7 to 10 minutes or until the onions are perfectly tender, add a splash of water, if needed to avoid burning.
4. Then lower the heat to medium, add the minced garlic, sauté, stir constantly for one minute.
5. Then add all the remaining Skillet Ingredients (except the cannellini beans and baking soda) and the Spice/Herb Mix to the skillet, stir to incorporate, bring the mixture to a boil, then immediately lower to a simmer.
6. Add the baking soda, stir for one minute, then add the cannellini beans, stir to incorporate, simmer for 7 minutes.
7. Add the chopped baby spinach, stir to incorporate, then simmer over medium heat for 3 to 5 minutes to allow the flavors to marry and the spinach to wilt.
8. Then add the gnocchi to the boiling water, when the gnocchi floats (or follow package directions for cooking), then transfer the gnocchi to the skillet mixture with a large-slotted spoon, be sure to shake off any excess water. Once all the cooked gnocchi have been transferred to the skillet mixture, simmer for 3 minutes. Then remove from the heat and allow to sit for 4 minutes, then serve and enjoy!

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used. 

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Servings:  4 (makes 6 cups)

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