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Week of 6/9/25

Gnocchi with White Beans and Spinach
and pesto / roasted asparagus

Active: 30 Total: 30
Original GF Paleo Vegetarian
Gnocchi with White Beans and Spinach

A good sauce made ahead of time is our (not so) secret weapon for an easy, flavorful dinner. Pan-frying gnocchi gives it a golden, slightly crisp exterior with a light and fluffy center, perfect for tossing with bright, homemade pesto.
Smarts: You can serve the roasted asparagus on the side as indicated here, or chop it into smaller pieces and fold it into the gnocchi if you prefer. It will be delicious either way!

Tags
Quick and Easy, Air-Fryer Friendly
Proteins
Beans, white/cannellini
Cuisines
European - Mediterranean
Save recipe
37

Ingredients

Metric
Servings:
4
Basil Pesto:
  • Pine nuts - 2 Tbsp (sub walnuts or pecans)
  • Garlic - 1 clove , peeled
  • Cheese, parmesan (opt) - 1 oz , cut into large pieces
  • Basil leaves, fresh - 1 1/2 oz
  • Lemon juice - 2 tsp
  • Oil, olive - 3 Tbsp
Gnocchi with White Beans and Spinach:
  • Garlic - 2 cloves , minced
  • Baby spinach - 5 oz , roughly chopped
  • Beans, white or cannellini (14 oz / 397 g) - 1 can , drained and rinsed
  • Oil, cooking - 1 Tbsp + 1 Tbsp
  • Gnocchi - 1 lb
  • Lemon juice - 1 tsp
  • Cheese, parmesan - 1/4 cup , grated
  • Red pepper flakes (opt) - for serving
Roasted Asparagus:
  • Asparagus - 1 lb , trimmed
  • Oil, cooking - 1 Tbsp
  • Lemon juice - 1 tsp

Prep

  1. Make pesto - Toast nuts in a dry skillet or frying pan until fragrant and golden, 3 to 4 minutes. Peel garlic cloves (portion for pesto). Place nuts, garlic, parmesan cheese (portion for pesto; if using), basil leaves, and lemon juice (portion for pesto) in a food processor. Pulse until all ingredients are well chopped. With food processor running, drizzle in olive oil until smooth. (Add some additional olive oil if needed to help everything blend.) Season to taste with some salt and pepper. (Can be done up to 5 days ahead)

  2. Garlic / Spinach / Asparagus - (If prepping right before cooking, get oven heating first.) Mince garlic (portion for gnocchi). Prep spinach and asparagus as directed. Store everything separately. (Can be done up to 3 days ahead)

  3. Beans - Drain and rinse.

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Make

  1. Heat oven to 400F / 204C degrees. Spread asparagus out onto a baking sheet and toss with cooking oil (portion for asparagus) and some salt and pepper.

  2. Heat a deep saute pan with first portion of cooking oil (portion for gnocchi) over medium heat. Add gnocchi to heated oil and pan fry, stirring occasionally, until the outsides are golden brown and slightly crisp, ~6 to 7 minutes. Transfer gnocchi to a bowl and return pan to the stove.

  3. While gnocchi cooks, place the asparagus in the oven and roast until just tender and beginning to brown in places, ~10 minutes, shaking the pan halfway through cooking.

  4. Add second portion of cooking oil (portion for gnocchi) to the saute pan. Add garlic (portion for gnocchi) to heated oil and saute until golden and fragrant, 1 to 2 minutes. Add spinach with a pinch of salt and saute until spinach just wilts, ~2 minutes more (add a small splash of water if the pan seems too dry).

  5. Add gnocchi back to the pan along with the beans and pesto. Fold everything together and saute until heated through, ~1 to 2 minutes more. If the sauce seems too thick, stir in a small splash of olive oil or water to loosen it. Remove from heat and stir in lemon juice (portion for gnocchi). Taste and season with some salt and pepper, if needed.

  6. When asparagus is finished, toss with lemon juice (portion for asparagus).

  7. Divide gnocchi among serving plates and top with parmesan cheese (portion for gnocchi) and red pepper flakes (if using). Serve with asparagus on the side. Enjoy!

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