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White Bean Sun-Dried Tomato Gnocchi is an easy one pan healthy dinner that’s ready in less than 30 minutes. And it comes together using classic hearty ingredients that you probably have in your kitchen right now.
Do you need a quick and easy vegetarian comfort food dinner that’s healthy and delicious? This weeknight meal is just what you’re looking for. Be sure to check out my Mushroom Sun Dried Tomato Pasta and Spinach Sun Dried Tomato Orzo Bake for more great dinner ideas!
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Please let me know if you have any questions about this recipe. I read all the comments myself and I try to help as soon as I can. I have readers from all levels of comfort and experience in the kitchen on my site, and I’ve tried to answer some of your questions already in the post. But if I’ve missed anything, please feel free to leave a comment and ask.
How to make
This One Pan Gnocchi with Sundried Tomatoes and White Beans comes together so quickly, it’s the prefect dinner for busy weeknights. And great year-round, hearty without being heavy, and healthy while still being delicious.
Be sure to scroll down to the printable recipe card for full ingredient amounts and instructions.
Using the oil from the jar of oil packed sun-dried tomatoes helps boost the flavors, and makes sure that oil doesn’t go to waste. Very budget friendly!
And try to grab the jar of sliced tomatoes rather than whole tomatoes to save yourself some chopping. If you get the jar of whole tomatoes, you’ll want to chop those up a bit before adding them to the dish.
Heat the oil in a large nonstick skillet over medium-high heat.
Add sun-dried tomatoes and chopped shallot; cook, stirring, for 1 minute.
Add broth, and cook until the liquid has mostly evaporated, about 2 minutes.
And, as always, use your favorite broth here. Make your own delicious Vegetarian broth or use store bought, my favorite is {affiliate link} Better than Bouillon. Or, use chicken broth if you prefer, just know that the dish will no longer be vegetarian.
Add gnocchi and cook, stirring often, until starting to brown, about 5 minutes.
If the package of gnocchi is a little bigger or smaller, it’s all good, anywhere from 12 to 16 ounces is great.
Add beans and spinach and cook until the spinach is wilted, about 1 minute.
Reduce heat to medium-low and stir in cream, salt, and pepper. Stir to coat with the sauce. Serve topped with chopped basil.
See? Super easy to make.
And it’s surprisingly filling, with nice small portions. Love gnocchi as much as I do? Be sure to check out my French Onion Gnocchi as well!
Variations
I found and adapted this Skillet White Bean Sun-Dried Tomato Gnocchi recipe from Eating Well magazine.
I thought it was so good that I needed to share it. Easy, quick, budget-friendly, and very adaptable to changes so you can make it again and again.
Add chicken or sausage to it. I love those vegetarian kielbasa links – they would be great in this.
Sprinkle with some grated Parmesan cheese at the end.
Use sun-dried tomato pesto, either homemade sun dried tomato pesto or store-bought in place of the sun-dried tomatoes.
Heck, for that matter, this recipe would be delicious with homemade sun-dried tomatoes.
Mix in some red pepper flakes for a touch of heat.
Toss in some sauteed mushrooms.
Use kale or Swiss chard instead of the spinach.
More vegetarian comfort food recipes
Besides this creamy pan-fried Gnocchi with White Beans & Sun-Dried Tomatoes, I have a ton of vegetarian recipes that your family will love!
Try my vegetarian vegetable lasagna, vegetarian pot pie, broccoli wild rice casserole with vegetarian meatballs, and Homemade rice-a-roni.
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Recipe
White Bean Sun-Dried Tomato Gnocchi
Ingredients
- ½ cup sliced oil-packed sun-dried tomatoes plus 1 tablespoon oil from the jar, divided use
- 1 large shallot minced
- ⅓ cup low-sodium vegetable broth
- 12 ounces gnocchi
- 15 ounce low-sodium cannellini beans drained and rinsed
- 5 ounces baby spinach
- ⅓ cup heavy cream
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 2 tablespoons fresh basil leaves chopped
Instructions
- Heat 1 tablespoon oil from the oil packed sun-dried tomatoes in a large nonstick skillet over medium-high heat. Add sun-dried tomatoes and chopped shallot; cook, stirring, for 1 minute. Add broth, and cook until the liquid has mostly evaporated, about 2 minutes.
- Add gnocchi and cook, stirring often, until starting to brown, about 5 minutes. Add beans and spinach and cook until the spinach is wilted, about 1 minute.
- Reduce heat to medium-low and stir in cream, salt, and pepper. Stir to coat with the sauce. Serve topped with chopped basil.
Nutrition
Nutritional information is based on third-party calculations, and should be considered estimates. Actual nutritional content will vary based on brands used, measuring methods, portion sizes, and more.
Michelle Govro
It was really good and my husband liked it too. I would add more red pepper next time, I didn’t add but a pinch and it could have used the extra kick. Very good, we will make again. We used the Cappellos Gnocchi- frozen from Whole Foods. I could not find gnocchi in my local grocery store. Great way to add some beans in the diet.
Kris McCulloch
Loving the Gnocchi with Sundried tomatoes, Spinach & white Beans recipe! I subbed out Garbanzo beans and Kale (had both on hand), otherwise your recipe was quite tasty ! It’s a Keeper! Thanks!
Kajsa
This was comfort food at its best! ❤️ I used kale instead of spinach as I find it gives “body: Sliced some mushhrooms which I added at the same time as the shallots and added a couple of teaspoons of Gochujang paste together with the cream as I like the heat. Will make this again and again!
Abby
what can I use to substitute the heavy cream to make this vegan friendly?
Debi
Abby, though I’ve never made it with vegan plant based cream, really the cream is just a finishing cream that’s warmed trough at the end. So, any neutral flavored vegan cream will work. Use your favorite. I’d probably reach for an almond milk or soy milk. But as long as it isn’t sweetened or flavored (like vanilla), it should be great.