Gnocchi with Cannellini Beans and Sun-dried Tomatoes is bold and full of flavor. This is an easy recipe dish that is made in a skillet.
Gnocchi with Cannellini Beans & Sun-dried Tomatoes
Ingredients:
1/2 cup of sliced oil-packed sun-dried tomatoes, plus 1 tablespoon of oil from the jar
12 oz. gnocchi
1 green onion, sliced
1/2 cup of low sodium vegetable broth
2 tablespoons of nutritional yeast
1 15 oz. low sodium cannellini beans, rinsed and drained
5 oz. of baby spinach, remove stems
1/2 Cup of full fat coconut milk
1/4 Teaspoon of Himalayan salt and pepper
2 Tablespoons of fresh basil, chopped
Directions:
-In a cast iron skillet, heat 1 tablespoon of oil from the sun-dried tomatoes then add green onion and sun-dried tomatoes. Sauté for 1 minute. Add broth and cook until the broth has evaporated 2 minutes.
-Then add gnocchi and beans, cook for about 7 minutes. Add spinach and cook until the spinach is wilted about 1 to 2 minutes.
-In a small saucepan add coconut milk, Nutritional yeast, Himalayan salt and pepper. Stir until combined and smooth. Add sauce, stir to coat until combined. Serve topped with chopped basil. Enjoy!
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