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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!
We appreciate you
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.
Jennifer
What a delicious dish! Perfect for warm days and chilly nights. All the flavors and textures are rich and hearty with these pillowy light gnocchi!
Lynn
What an absolutely delicious dish that is also a little different. The whole family loved it.
Julie
What a beautiful dish! It was so filling and tasted so fresh.
susan
This is fantastic! I’m definitely adding this to regular rotation!
Lynn
I LOVED this recipe! Always looking for new ways to dress up gnocchi, and this was a great choice.
Kathleen
We had friends come for dinner last week and they are not currently eating meat -oh my goodness, this was so flavorful! Great tip to use the oil from the sun-dried tomatoes! Drool worthy!
Melanie
Hi ! If I wanted to make this vegan could I eliminate the cream or would that change the flavor profile too much?? Thanks!
Debi
Melanie, I think you could use one of those vegan creamers instead of the cream, if you could find one without added sugar and that would be delicious. Thick canned full fat coconut milk would also be delicious – might make it taste a bit different, but I think it would taste great. Also, make sure that your gnocchi are vegan, just to be sure. Let me know what you try!
sh33pish
I tried this and it is great, very tasty and takes little time.
Emily
This was a huge hit with the family. Perfect weeknight dinner. I served with a tossed salad and baguette.
Clay
If I have shelf stable Gnocchi would I need to cook it per the package instructions before adding it to the pan?
Debi
Clay, yes, you’ll want to rehydrate them first. Then, proceed with the recipe.
Brenda
This is such an easy and delicious meal! Tonight is my 3rd time to make in the last month. We are vegan and used Silk brand non-dairy whipping cream and it worked perfect. Thank you for sharing!
Lindsay
Absolutely loved it. I actually doubled the spinach (we just wanted more in the ratio) and upped the broth and almond creamer to 1/2c each for that; it was still as amazing as the first time. Lastly, if anyone has kids like us, we blended the creamer, broth, and sun dried tomatoes so that it was a total sauce (not fans of tomatoes in any form except sauce, salsa, and ketchup). Thanks for this Debi, great vegetarian dish that’s super easy to make – definitely a new staple for us.
Debra
Just made this recipe with a little vegan cream cheese for some extra creaminess and flavor. Thank you for sharing!
Jen
Great dish! So full of flavor and comes together so quick!
Bianca
It was sensational
Samantha
Wonderful recipe! I made it vegan by using country crocks heavy cream alternative, added some red pepper flake, marjoram, minced garlic, garlic and onion powders and drizzled some nice aged thick balsamic on top and a sprinkle of follow your heart parm. Delicious!
Nneka
Came out great! It was so good!
Tamara
Made this last week, it was delicious! Thanks for the recipe!