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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Recipe Summary

prep:
10 mins
cook:
25 mins
total:
35 mins
Servings:
5
Yield:
5 servings
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Ingredients

5
Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.

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  • 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.

  • 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.

  • 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.

  • Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.

Nutrition Facts

531 calories; protein 10g 20% DV; carbohydrates 41.3g 13% DV; fat 35.6g 55% DV; cholesterol 17mg 6% DV; sodium 804.9mg 32% DV. Full Nutrition
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