Tomato-basil gnocchi & white beans

Ingredients

Base quantities for 4 people. DinnerRoster resizes them to your household when you build a roster.

• Egg-free shelf-stable potato gnocchi24 oz
• Cannellini beans, drained and rinsed2 15-oz cans
• Crushed tomatoes1 28-oz can
• Baby spinach5 oz
• Fresh basil1/2 cup
• Finely grated Parmesan3/4 cup
• Small yellow onion1
• Garlic cloves3
• Olive oil1 tbsp
• Italian seasoning1 tsp

How dinner comes together

1. 1

   Finely chop the onion and garlic. Tear the basil leaves, keeping a few whole leaves for serving.

2. 2

   Heat the olive oil in the skillet over medium. Cook the onion with a pinch of salt until translucent, 3–4 minutes; stir in the garlic and Italian seasoning for 30 seconds.

3. 3

   Add the crushed tomatoes, beans, gnocchi and 1/2 cup water. Stir well and bring to a lively simmer.

4. 4

   Cover and simmer, stirring once or twice so the gnocchi do not stick, until they are tender all the way through, 5–7 minutes.

5. 5

   Fold in the spinach and torn basil. Simmer uncovered until the spinach wilts and the sauce coats the gnocchi, about 2 minutes.

6. 6

   Take the skillet off the heat and stir in half the Parmesan. Serve with the remaining Parmesan and basil.

Estimated nutrition

Per serving. Values can vary with brands and substitutions and are not medical guidance.

Allergens

Based on the recipe as written. Always check packaged-product labels and cross-contact warnings for your household.

• Milk
• Wheat

Equipment

• Large deep skillet with lid
• Wooden spoon
• Can opener