Gnocchi & White Bean Skillet

 gnocchi in 4 quart cast iron saute skillet with lid in fog grey

 Yields: 6 servings
Prep time: 10 min
Cook time: 20 min

• 1 (16 oz.) package shelf-stable gnocchi
• 1 cup sun-dried tomatoes in oil 
• 1 tablespoon olive oil
• 1 (15 oz.) can cannellini beans (rinsed)
• 1½ cups baby spinach (roughly chopped)
• 1 medium tomato (chopped)
• 1 large shallot (sliced)
½ cup chicken broth
• 2 tablespoons lemon juice
• 1 cup heavy cream
• ½ teaspoon salt
• 1 teaspoon pepper
• 3 tablespoons fresh basil leaves (thinly sliced)
• additional salt and pepper if desired (for gnocchi)


(4 QT.)

1. Heat 1 tablespoon oil in skillet over medium heat. Add gnocchi and cook, stirring often, until they start to brown (about 5 minutes.)

gnocchi and grey cast iron 4 quart skillet

2. Add beans, spinach and fresh cut tomatoes. Turn heat down to medium-low.

adding tomatoes and spinach to gnocchi in grey cast iron skillet

3. Cook until spinach begins to wilt and then remove from heat and transfer to a bowl. Clean out pan.

   4. Heat 2 tablespoons oil from the sun-dried tomatoes jar. Then add in the sun-dried tomatoes and shallot. Heat over medium for 1 minute.

sun dried tomatoes and shallot for gnocchi in grey 4 quart cast iron skillet

 5. Increase heat to high and add broth. Cook until the liquid has mostly evaporated (2 minutes.)

cooking gnocchi in chicken broth in cast iron grey 4 quart skillet

6.  Reduce heat to medium and stir in cream, lemon juice, salt and pepper. Cook for another minute or two. Then add the gnocchi and veggies back in. Turn off the heat and stir.
gnocchi mixed with sauce in grey cast iron 4 qt saute skillet
7. Serve topped with fresh basil.

final gnocchi in bowl with cast iron skillet

Happy Mother's Day!

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