An easy one-pan delicious meal you will want on repeat! The creamy beans are tender when cooked in a garlic rich skillet with homemade pesto and fluffy gnocchi creating one of the most flavourful creamy dishes. A perfect weeknight meal your family will love and it only takes 25 minutes.
Creamy, pungent, vibrant and so delicious when you use cannelini beans and gnocchi with rich garlic flavour and pesto to create the most delicious sauce in 5 minutes. Who doesn’t love a pasta dish…and by adding gnocchi to this recipe creates a hearty cozy dish and since the gnocchi becomes creamy when cooked, there is no need to add any cream.
WHY YOU WILL LOVE THIS RECIPE
- It takes under 30 minutes to prepare and cook this recipe
- You will love the creamy cannelini beans and the pillowy gnocchi sauce
- The rich garlic and pesto flavours with a hint of lemon juice makes an absolutely delicious meal!
- Loaded with goodness and so satisfying to the last bite
This Creamy Pesto Beans with Gnocchi recipe a so flavourful and comforting that your family will want you to make it every week. The mild onion flavour of shallots and pungent garlic are simmered with healthy rich Greek extra virgin olive oil. Once the beans are added with the vegetable stock, the creaminess of the beans release and stirred in is the gnocchi with fresh basil pesto that I had stored in the freezer. Finish with the freshness of the lemon juice and a hint of Parmesan cheese and a punch of heat from the red pepper flakes if you like. The final touch is adding the fresh basil leaves making this one of the most delicious and simple meal!
INSTRUCTIONS
Start by heating olive oil in a skillet and over medium heat, add shallots. Cook for 2-3 minutes, then add garlic and cook for one minute. Then add the beans and vegetable stock, bring to a low boil, then lower heat to simmer. Cook the beans for 4-5 minutes. Season with salt and pepper. Stirring occasionally, if stirred too often can break them.
Add the gnocchi and cook for 3 minutes until it softens. Add the pesto, lemon juice and Parmesan cheese. Stir in fresh basil leaves for garnish and red pepper flakes if adding.
TIPS AND SUGGESTIONS
- You can use dried beans for this recipe, they will need to be soaked for 24 hours before adding them to the skillet.
- Parmesan cheese can be easily substituted for nutritional yeast.
- If you don’t have fresh homemade pesto, store-bought is an option
- Avoid overcooking the beans, follow the time I have instructed in my recipe. Overcooking the beans will cause them to break apart and the liquid will evaporate creating a dry pasta dish. Hint: add a little extra vegetable stock if you find the sauce starting to thicken, it should have a creamy texture.
STORING AND REHEATING
Store this recipe in airtight container with a lid in the refrigerator for up to 4-5 days. To reheat, add to a skillet with a few drops of water and add a light. Heat on low to prevent it from drying out. Stir a few times and once it’s hot, then serve with fresh basil.
FREEZE
Freeze in airtight freezer-friendly container with a lid for up to 2-3 months.
IF YOU MADE THIS RECIPE, PLEASE LEAVE A REVIEW. WOULD LOVE HEAR YOUR FEEDBACK WITH A COMMENT AND RATING. THANK YOU IN ADVANCED, ROSE 🙂
Pesto Beans with Gnocchi
Ingredients
Equipment
Method
- Heat olive oil in a skillet and over medium heat, add shallots. Cook for 2-3 minutes, then add garlic and cook for one minute.
- Add beans and vegetable stock, bring to a low boil, then lower heat to simmer. Cook the beans for 4-5 minutes. Season with salt and pepper. Stirring occasionally, if stirred too often can break them.
- Add the gnocchi and cook for 3 minutes until it softens. Add the pesto, lemon juice and Parmesan cheese. Stir in fresh basil leaves for garnish and red pepper flakes if adding.