Best Vegan Gnocchi With Pesto Spinach And Cannellini Beans Recipes

GNOCCHI WITH WHITE BEANS

Gnocchi with White Beans image

Here's one of those no-fuss gnocchi recipes you can toss together and cook in one skillet. Ideal for a busy weeknight, it's also good with crumbled Italian chicken sausage if you need to please meat lovers. -Julianne Meyers, Hinesville, Georgia

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 10

Ingredients

1 tablespoon olive oil
1 medium onion, chopped
2 garlic cloves, minced
1 package (16 ounces) potato gnocchi
1 can (15 ounces) cannellini beans, rinsed and drained
1 can (14-1/2 ounces) Italian diced tomatoes, undrained
1 package (6 ounces) fresh baby spinach
1/4 teaspoon pepper
1/2 cup shredded part-skim mozzarella cheese
3 tablespoons grated Parmesan cheese

Steps:

In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Add garlic; cook 1 minute longer. Add gnocchi; cook and stir 5-6 minutes or until golden brown. Stir in beans, tomatoes, spinach and pepper; heat through., Sprinkle with cheeses; cover and remove from heat. Let stand 3-4 minutes or until cheese is melted.

Nutrition Facts : Calories 307 calories, Fat 6g fat (2g saturated fat), Cholesterol 13mg cholesterol, Sodium 789mg sodium, Carbohydrate 50g carbohydrate (10g sugars, Fiber 6g fiber), Protein 13g protein.

GRILLED VEGETABLES WITH CANNELLINI BEANS & VEGAN PESTO

Grilled vegetables with cannellini beans & vegan pesto image

Plate up a dish filled with colour with grilled veg, tomatoes, cannellini beans, pesto and pine nuts. Packed with textures, the dish is vegan and healthy

Provided by Melissa Thompson - Journalist and food writer

Categories Dinner

Time 45m

Number Of Ingredients 12

Ingredients

1 large aubergine, sliced lengthways into ½cm slices
2 courgettes, sliced lengthways into ½cm slices
250g cherry tomatoes
400g can cannellini beans
crusty bread, to serve
60g basil leaves
20g parsley leaves
1 small garlic clove
1 lemon, zested and juiced
30g pine nuts, lightly toasted, plus 1 tbsp to serve
2 tsp nutritional yeast
3-4 tbsp olive oil

Steps:

Light the barbecue. For the pesto, blitz the basil, parsley, garlic, lemon zest and juice, 30g pine nuts and nutritional yeast together in a food processor. Mix in the olive oil to loosen and season to taste.
When the coals are ashen, place the aubergine and courgette slices on the grill. Cook for 2-3 mins, then turn and cook for 2-3 mins more until the veg is softened and slightly shrunken. Add the tomatoes to the grill and cook, turning often until the skins have split and the tomatoes soften. Immediately remove from the grill along with the other veg.
Drain the cannellini beans, reserving the liquid from the can, and tip the beans onto a serving platter. Add 2 tbsp of pesto and mix, loosening the bean mixture with some of their reserved liquid.
Add the aubergine and courgette slices to the platter and mix gently until lightly coated in the pesto. Scatter the tomatoes on top, then drizzle with more pesto (you can loosen this with more of the reserved bean liquid, if needed). Sprinkle with the extra 1 tbsp pine nuts and serve with crusty bread.