White Bean and Sun-Dried Tomato Gnocchi

This White Bean and Sun-Dried Tomato Gnocchi is creamy, comforting, and quick enough for one of those evenings when I want dinner without making a major project out of it. Soft gnocchi, creamy cannellini beans, spinach, and sun-dried tomatoes come together in a simple oat cream sauce with lemon and fresh basil. Best of all, it can be on the table in about 15 minutes.

Try my Harissa Cod with Creamy White Beans recipe.

Why You’ll Love This Recipe

• Ready in 15 minutes: A great option for busy weeknights.
• Creamy without dairy: Oat cream gives the sauce a smooth texture.
• Simple ingredients: Most of the ingredients are easy pantry or refrigerator staples.
• Beans make it more substantial: Cannellini beans add creaminess and some extra protein.
• Plenty of vegetables: Spinach and sun-dried tomatoes bring color and flavor.
• Plant-based: No meat or dairy needed.
• One skillet for the sauce: Cleanup stays pretty manageable.

Try my Steak With White Beans and Wild Mushrooms recipe.

What You’ll Need to Make White Bean and Sun-Dried Tomato Gnocchi

• 1 pound (450 g) gnocchi
• 1 (14-ounce) can cannellini beans, drained and rinsed
• 5 ounces (140 g) baby spinach
• 3.5 ounces (100 g) oil-packed sun-dried tomatoes, drained and sliced
• 1 tablespoon oil from the sun-dried tomato jar
• 1 shallot, minced
• 2.7 fluid ounces (80 ml) vegetable broth
• 2.7 fluid ounces (80 ml) plain unsweetened oat cream
• 1 tablespoon lemon juice
• ¼ teaspoon sea salt
• ¼ teaspoon black pepper
• 3 tablespoons fresh basil leaves, for garnish

Try my Harissa Butter Beans recipe.

What You’ll Need to Do

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Serves: 4

1. Start by cooking the gnocchi according to the package directions.
2. Once the gnocchi is tender, drain it well.
3. Add the cooked gnocchi to a large skillet along with the drained cannellini beans and baby spinach.
4. Place the skillet over medium heat and cook gently for a minute or two, stirring carefully, until the spinach has wilted.
5. Transfer the gnocchi mixture to a plate or bowl and set it aside for a moment.
6. Add 1 tablespoon of the sun-dried tomato oil to the same skillet.
7. Add the sliced sun-dried tomatoes and minced shallot.
8. Cook over medium heat for about 1 minute, stirring frequently so the shallot softens without burning.
9. Turn the heat up to high and pour in the vegetable broth.
10. Let it bubble for around 2 minutes, until most of the liquid has reduced.
11. Reduce the heat back to medium.
12. Stir in the oat cream, lemon juice, sea salt, and black pepper.
13. Return the gnocchi, beans, and spinach to the skillet.
14. Gently toss everything together until the gnocchi and vegetables are coated in the creamy sauce.
15. Cook for another 1–2 minutes, just until everything is hot.
16. Divide the gnocchi between four bowls or plates.
17. Finish with plenty of fresh basil and serve immediately.

Try my One-Pot Beans, Greens and Grains recipe next.

Easy Ingredient Swaps

Cannellini beans: Great Northern beans or butter beans can work well.

Baby spinach: Kale or Swiss chard can be substituted, although they may need slightly longer to soften.

Oat cream: Unsweetened soy cream or another dairy-free cooking cream can work.

Sun-dried tomatoes: Roasted red peppers are a good alternative if you want a milder flavor.

Shallot: Finely chopped red onion or yellow onion can work.

Fresh basil: Parsley is an easy alternative if basil isn’t available.

Try my Tuna and White Bean Protein Dip recipe.

Some Twist and Tweak Ideas

Add a pinch of chili flakes for some heat.

Stir in nutritional yeast for more savory flavor.

Add sliced mushrooms.

Mix in roasted zucchini.

Add peas for extra color.

Finish with grated lemon zest.

Add chopped walnuts or pine nuts on top.

Stir in fresh arugula just before serving.

Add a little garlic along with the shallot.

Use butter beans instead of cannellini beans for an even creamier texture.

Some Helpful Tips

Don’t overcook the gnocchi. Once it becomes soft, drain it promptly.

Use the sun-dried tomato oil. It already has plenty of tomato flavor and works beautifully as the cooking oil.

Drain the beans properly. Excess liquid can thin the sauce.

Use unsweetened oat cream. Sweetened oat products will not work well here.

Reduce the broth before adding the cream. This keeps the finished sauce creamy rather than watery.

Add the lemon at the end of the sauce-making process. It gives the creamy sauce a fresh, slightly tangy finish.

Why White Beans Work So Well Here

Cannellini beans are mild, creamy, and soft enough to blend naturally into a gnocchi dish without overpowering it.

They complement the soft texture of the gnocchi while adding more substance to the meal.

The stronger flavors come from the sun-dried tomatoes, shallot, lemon, and basil, so the beans help balance everything out.

Some Budget-Friendly Tips

Use store-brand canned cannellini beans.

Shelf-stable gnocchi is often less expensive than refrigerated versions and keeps much longer.

Buy larger jars of sun-dried tomatoes if you use them regularly.

Frozen spinach can replace fresh spinach. Thaw it and squeeze out excess moisture before adding it.

Use dried basil in the sauce if fresh basil is expensive, then garnish with whatever fresh herbs you already have.

Save the remaining oil from the sun-dried tomato jar for salad dressings or sautéing vegetables.

Some Serving Ideas

Serve this gnocchi with:

• A simple green salad
• Roasted broccoli
• Garlic bread
• Steamed green beans
• Roasted asparagus
• Tomato and cucumber salad
• Grilled vegetables
• Extra fresh basil
• Chili flakes
• A squeeze of lemon
• Toasted pine nuts or walnuts

It is also substantial enough to serve on its own for a quick lunch or dinner.

Great for a Quick Weeknight Dinner

This recipe works particularly well when time is short because gnocchi cooks so quickly.

While the gnocchi boils, you can chop the shallot, slice the sun-dried tomatoes, and prepare the remaining ingredients.

Once everything reaches the skillet, the sauce takes only a few minutes.

Some Storage and Reheating Tips

Store leftovers in an airtight container in the refrigerator for up to 2 days.

The sauce will thicken slightly after refrigeration.

When reheating on the stovetop, add a splash of vegetable broth, oat cream, or water to loosen the sauce.

Warm gently over medium-low heat until heated through.

Individual portions can also be reheated in the microwave.

Avoid overheating the gnocchi because it can become overly soft.

I would not recommend freezing the finished dish, as the gnocchi and creamy sauce may lose their best texture after thawing.

Final Thoughts

This White Bean and Sun-Dried Tomato Gnocchi is exactly the kind of quick dinner I like keeping in rotation.

You’ve got soft gnocchi, creamy beans, plenty of spinach, bold sun-dried tomatoes, and a light creamy sauce with lemon and basil.

It takes about 15 minutes, uses straightforward ingredients, and still feels like a proper comforting dinner.

White Bean and Sun-Dried Tomato Gnocchi

This creamy White Bean Gnocchi combines sun-dried tomatoes, spinach, cannellini beans and basil for an easy 15-minute vegan dinner.

Author: Danny Davis Courses: Dinner, Lunch Recipe Keys: M Meal Prep Quick Meals Vegan

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Prep Time 5 mins Cook Time 10 mins Total Time 15 mins Difficulty: Beginner Servings: 4 Estimated Cost: $ 13 Calories: 380

Ingredients

Servings

• 1 pound gnocchi (450 g)
• 1 can cannellini beans, drained and rinsed (14-ounce)
• 5 ounces baby spinach (140 g)
• 3.5 ounces oil-packed sun-dried tomatoes, drained and sliced (100 g)
• 1 tablespoon oil from the sun-dried tomato jar
• 1 shallot, minced
• 2.7 fluid ounces vegetable broth (80 ml)
• 2.7 fluid ounces plain unsweetened oat cream (80 ml)
• 1 tablespoon lemon juice
• ¹⁄₄ teaspoon sea salt
• ¹⁄₄ teaspoon black pepper
• 3 tablespoons fresh basil leaves, for garnish

Instructions

1. Cook the gnocchi according to the package directions until tender.
2. Drain the cooked gnocchi thoroughly.
3. Transfer the gnocchi to a large skillet and add the drained and rinsed cannellini beans and baby spinach.
4. Cook gently over medium heat for approximately 1–2 minutes, stirring carefully, until the spinach has wilted.
5. Transfer the gnocchi mixture to a plate or bowl and set aside.
6. Add 1 tablespoon of oil from the sun-dried tomato jar to the same skillet.
7. Add the sliced sun-dried tomatoes and minced shallot.
8. Cook over medium heat for approximately 1 minute, stirring frequently.
9. Increase the heat to high and pour in the vegetable broth.
10. Cook for approximately 2 minutes, or until most of the liquid has evaporated.
11. Reduce the heat to medium and stir in the oat cream, lemon juice, sea salt, and black pepper.
12. Return the gnocchi, cannellini beans, and spinach to the skillet.
13. Stir gently until all ingredients are evenly coated with the sauce.
14. Cook for an additional 1–2 minutes, or until heated through.
15. Divide the gnocchi evenly among four serving bowls or plates.
16. Garnish with fresh basil leaves and serve immediately.
    

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 380kcal

% Daily Value *

Total Fat 10.5g17%

Sodium 610mg26%

Total Carbohydrate 60g20%

Dietary Fiber 7g29%

Sugars 6g

Protein 12g24%

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* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

• Estimated GI: ~50
• Estimated GL per serving: ~27

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