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Vegan Gnocchi with Pesto, Spinach, and Cannellini Beans

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"Here is a vegan dish that will warm you from the inside out! Perfect for a family meal! Who the heck doesn't like gnocchi anyway? Serve with crusty bread and enjoy!!!"
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35 m servings 531
Original recipe yields 5 servings


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  1. Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.
  2. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
  3. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until warm. Add mushrooms and cook until they begin to soften, about 3 minutes. Add celery, cover, and cook for 3 more minutes. Remove mushrooms and celery to a bowl.
  4. Heat remaining 2 tablespoons olive oil in the skillet. Add gnocchi and brown, flipping halfway through, 4 to 6 minutes. Add mushroom-celery mixture, cannellini beans, spinach, onions, wine, salt, and sage; simmer until heated through, about 3 minutes.
  5. Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.

Nutrition Facts

Per Serving: 531 calories; 35.6 41.3 10 17 805 Full nutrition

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