VEGAN GNOCCHI WITH PESTO, SPINACH, AND CANNELLINI BEANS

Vegan Gnocchi with Pesto, Spinach, and Cannellini Beans image

Here is a vegan dish that will warm you from the inside out! Perfect for a family meal! Who the heck doesn't like gnocchi anyway? Serve with crusty bread and enjoy!!!

Provided by Connie Fabian Byrnes

Categories Main Dish Recipes Pasta Pesto Pasta Recipes

Time 35m

Yield 5

Number Of Ingredients 12

Ingredients

1 cup frozen chopped spinach
1 (16 ounce) package gnocchi
4 tablespoons olive oil, divided
1 (8 ounce) package crimini mushrooms, quartered
3 stalks celery, diced
1 (15 ounce) can cannellini beans
⅓ cup french-fried onions
¼ cup white wine
½ teaspoon kosher salt
½ teaspoon dried sage
¾ cup vegan pesto
½ cup vegetable broth

Steps:

Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.
Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until warm. Add mushrooms and cook until they begin to soften, about 3 minutes. Add celery, cover, and cook for 3 more minutes. Remove mushrooms and celery to a bowl.
Heat remaining 2 tablespoons olive oil in the skillet. Add gnocchi and brown, flipping halfway through, 4 to 6 minutes. Add mushroom-celery mixture, cannellini beans, spinach, onions, wine, salt, and sage; simmer until heated through, about 3 minutes.
Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.

Nutrition Facts : Calories 530.7 calories, Carbohydrate 41.3 g, Cholesterol 17 mg, Fat 35.6 g, Fiber 6.4 g, Protein 10 g, SaturatedFat 9.2 g, Sodium 804.9 mg, Sugar 1 g