Gnocchi with Pesto, Spinach, and Cannellini Beans
Crispy pan-browned gnocchi tossed with mushrooms, celery, spinach and creamy cannellini beans in a bright lemony pesto sauce, finished with crunchy fried onions.
15m prep · 35m cook · 5 servings
0.0 · 1 rating
Ingredients
- 10 oz Frozen Spinach
- 2 lb Gnocchi
- 6 tbsp Olive Oil
- 8 oz Cremini Mushrooms
- 3 stalks Celery
- 1 can (15 oz) Cannellini Beans
- ⅓ cup French-fried Onions
- ¼ cup White Wine
- ½ tsp Kosher Salt
- 2 tsp Fresh Sage
- ¾ cup Vegan Pesto
- ½ cup Vegetable Broth
- 1 tbsp Lemon Juice
Instructions
Estimated nutrition (per serving)
Calories767 kcal
Protein16g
Carbs96g
Fat35g
Fiber8g
Sodium1057mg
Sugar3g