Products like potato gnocchi can really change up your weeknight dinners. You can find shelf-stable gnocchi right next to the boxed pasta in most grocery stores. Talk about a nice change of pace from regular pasta. And it’s hardy, yet surprisingly light.
To add some protein to the mix, cannellini beans fill the need and go so well with the tangy tomatoes and fresh spinach in this recipe.
This is a meal that can be put together literally in minutes and will feel like you’re having a special Sunday dinner that took hours to prepare. Serve it with a tossed salad and you are all set.
I’ve made gnocchi from scratch, which wasn’t too difficult. But the convenience of the premade version can’t be beat. I have also found varieies in the freezer section that are quite good.
Canned tomatoes and canned beans also increase the convenience of this meal. But don’t shy away from creating your own tomato sauce is you have tomatoes coming in strong from a backyard garden, or friendly neighbor.
Enjoy the ease of a quick weeknight dinner that tastes like Sunday supper, and enjoy food made fresh!
Gnocchi with Tomatoes, Spinach, and Cannellini Beans
½ cup vegetable broth
½ onion, peeled and diced
2 cloves garlic, peeled and minced
16-ounce package premade gnocchi
15-ounce can diced tomatoes, with juice
15-ounce can cannellini beans, drained and rinsed Pinch of salt
¼ teaspoon black pepper
2 cup fresh spinach leaves
Heat broth over medium heat in a large skillet. Add onion and cook until slightly translucent, 4 to 5 minutes, stirring often. Add garlic and cook, stirring often for 1 to 2 minutes. Add gnocchi and stir to combine. Continue cooking over medium heat for a couple of minutes.
Add tomato with juice to the gnocchi. Add beans and stir to combine. Reduce heat to medium-low and simmer for 10 to 15 minutes until gnocchi and beans are heated through. Add about a ¼ cup water if the liquid reduces too much. Finish with a pinch of salt and some black pepper. Stir in the fresh spinach, and serve. Make 4 servings.
Angelina LaRue, author of “The Whole Enchilada: Fresh and Nutritious Southwestern Cuisine,” grew up at White River Lake, lives in Idalou and writes a weekly food column for local newspapers.
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