White Bean Gnocchi

4.96 from 49 votes

White Bean Gnocchi is a flavor-packed, one-skillet wonder! With smoky sausage, tender gnocchi, savory white beans, fire-roasted tomatoes, and fresh spinach, it’s a hearty meal you can whip up in under 30 minutes.

Prep Time20

Cook Time20

Total Time40

Course: Dinner

Cuisine: American, Healthy, Italian

Keyword: white bean gnocchi

Servings: servings

Author: Chelsea Lords

Cost: $16.12

Equipment

Oven-safe pan or a large pan and 9 x 13-inch baking pan

Ingredients

1 tablespoon olive oil
1 medium onion finely diced, 1 cup
2 cloves garlic minced
1 (13-ounce) package smoked turkey sausage coined
1/4 cup chicken stock or broth or water; I like Swanson’s
1 (14.5-ounce) can fire-roasted diced tomatoes
1 tablespoon dried oregano
1 tablespoon dried parsley flakes
1/2 teaspoon garlic powder
1/2 teaspoon paprika
Salt and pepper
1 (15.5-ounce) can white kidney beans or cannellini beans
1 (16-ounce) package gnocchi shelf-stable
1-1/2 cups fresh baby spinach coarsely chopped
1/2 cup Freshly shredded mozzarella cheese plus more for serving
1/4 cup freshly grated Parmesan cheese plus more for serving
fresh flat-leaf parsley finely chopped, optional

US - Metric

Instructions

Move a rack in your oven to the upper third of the oven and preheat to 425℉. Prep ingredients before starting—cooking goes quickly. Dice onion, mince garlic, cut sausage into coins (~1/2 inch thick), drain, rinse, and dry off beans, coarsely chop spinach, and grate cheeses.
Place a large oven-safe skillet (I use a deep, 12-inch cast-iron skillet) on the stove over medium-high heat. Pour in olive oil and when hot, add diced onion. Sauté, stirring frequently with a wooden spoon until onion is transparent and becoming golden, about 5–7 minutes. Add garlic and stir for another 30 seconds. Add coined turkey sausage. Cook until lightly browned, about 3–4 minutes.
Add in stock, undrained diced tomatoes, oregano, parsley, garlic powder, paprika, beans, uncooked gnocchi (break apart any that are sticking together), and spinach. Season to taste with salt and pepper. (I add 3/4 teaspoon salt and 1/4 teaspoon pepper.) Stir until well combined. Top with grated mozzarella and Parmesan.
Bake 17–23 minutes. If desired, broil 1–2 minutes for a delicious crispy top (watch closely—it can go from perfect to burnt in a matter of seconds!)
Remove from heat, and let slightly cool before tasting for any additional seasonings. Top with fresh parsley and enjoy hot! If desired, top individual bowls with more cheese—yum!

Video

Notes

Storage: This dish is best the same day it’s made. Leftovers are still tasty, but they get a little mushy (gnocchi continues to absorb liquid). This dish does not freeze and thaw well; the gnocchi becomes bloated and mushy.

Nutrition