Let’s talk about comfort food magic: White Bean Gnocchi is all fluffy pillows of joy, just waiting to be bathed in a garlicky butter sauce and tossed with warm spinach. This recipe is one of those delightful surprises—ultra-satisfying yet light, earthy from creamy beans, with little sparks of Parmesan and a touch of spice if you please. It’s weeknight-easy, special enough for company, and you won’t believe how easy it is to make gnocchi without the fuss of potatoes. Whether you’re vegetarian, seeking a nourishing meal, or simply in the mood for something cozy and new, these homemade dumplings will steal the show.
Ingredients You’ll Need
All you need are a handful of straightforward ingredients—each one bringing something essential to the dish, whether it’s the texture, a pop of color, or that classic gnocchi chew. Here’s what you’ll need to gather before diving in.
- White beans: Creamy and subtly nutty, these form the base of your gnocchi, making the texture pillowy and nutritious.
- All-purpose flour: Provides structure and binds your gnocchi dough together, so they hold their adorable shape.
- Egg: Just one gives color, richness, and keeps everything cohesive.
- Grated Parmesan cheese: This adds a salty, savory kick to the dough and finishes the dish with nutty goodness.
- Garlic powder: Subtle garlicky flavor baked right into the gnocchi itself—no sharpness, just pure comfort.
- Salt and black pepper: Essential seasoning to bring everything to life.
- Olive oil: For sautéing—choose your favorite for added flavor.
- Unsalted butter: Gives the sauce richness and helps the gnocchi crisp up just so.
- Fresh garlic (minced): Blossoms in the pan and flavors the butter sauce beautifully.
- Crushed red pepper flakes (optional): A little heat if you like things lively.
- Baby spinach: Adds a burst of green, freshness, and gentle flavor to the skillet.
- More grated Parmesan (for serving): Finish with a generous flurry for that melty, dreamy bite.
- Fresh basil (optional): A bright, aromatic finish if you have it on hand.
How to Make White Bean Gnocchi
Step 1: Blend the Beans
Start by adding your drained white beans to a food processor. Blitz until you have a smooth, creamy puree—this is the secret for irresistibly tender gnocchi. Don’t rush this step! Smooth beans mean silky dough, and that means every bite will be light rather than dense.
Step 2: Mix the Dough
Toss in your flour, egg, Parmesan, garlic powder, salt, and black pepper, right on top of those blended beans. Pulse until the mixture comes together and forms a soft, workable dough. If it looks a little sticky, that’s normal—it should feel a bit tacky, but not overly wet.
Step 3: Knead and Shape
Scrape the dough onto a floured surface and knead gently for a minute or two. If it’s sticking to your hands, add just a touch more flour. Divide the dough into four equal pieces, roll each into a long rope (about three-quarters of an inch thick), and slice into one-inch nuggets. For that classic gnocchi look, give each piece a little roll along the back of a fork for nice ridges—they’ll catch the sauce beautifully.
Step 4: Cook the Gnocchi
Fill a big pot with salted water and bring it to a lively boil. Drop in your gnocchi (working in batches if your pot is smaller) and watch them carefully—as soon as they float to the surface, scoop them out with a slotted spoon. This usually takes just two to three minutes; they’re quicker than you’d think!
Step 5: Sauté and Finish
Now for the magic touch: Heat olive oil and butter in a large skillet over medium, add the minced garlic and red pepper flakes if using, and sauté until your kitchen smells incredible. Toss in the spinach and cook just until it’s wilted and vibrant. Finally, tip in those warm, just-boiled gnocchi, toss to coat them in all that golden garlicky goodness, and let them sizzle for a couple of minutes until lightly golden.
How to Serve White Bean Gnocchi
Garnishes
Finish your White Bean Gnocchi with an extra sprinkle of grated Parmesan and a few torn fresh basil leaves. They add color, fragrance, and that irresistible cheese pull. If you love a spicy kick, another pinch of red pepper flakes on top never goes amiss!
Side Dishes
Pair your White Bean Gnocchi with a simple green salad dressed with lemon vinaigrette or roast some cherry tomatoes with garlic and olive oil for a juicy pop alongside. A slice of crusty bread is perfect for mopping up any buttery, garlicky sauce left on your plate.
Creative Ways to Present
Try piling your gnocchi high in shallow bowls for rustic Italian charm, or bake them in a small casserole with extra spinach and cheese for a bubbling, golden twist. Alternatively, serve them as part of a gnocchi tasting platter with a medley of sauces—think pesto, tomato, or even a swirl of brown butter and sage.
Make Ahead and Storage
Storing Leftovers
Leftover White Bean Gnocchi will keep beautifully in an airtight container in the fridge for up to three days. If possible, store the gnocchi and sauce separately to prevent the gnocchi from absorbing too much moisture and getting mushy.
Freezing
For future craving emergencies, freeze uncooked gnocchi on a lined baking sheet until solid, then tuck them into a freezer-safe bag for up to two months. Cook from frozen by dropping them straight into boiling water; just add an extra minute to the cooking time.
Reheating
To reheat, warm a bit of butter or olive oil in a skillet, add the gnocchi, and cook over medium heat until heated through and lightly crisped. Avoid the microwave for best texture—the pan ensures they stay deliciously tender and golden!
FAQs
Can I use dried beans instead of canned?
Absolutely! Cooked-from-scratch beans add wonderful flavor. Just make sure they’re soft and well-drained before blending to achieve the best creamy consistency for your White Bean Gnocchi.
Is it possible to make this recipe gluten-free?
Yes, just swap the all-purpose flour for a cup-for-cup gluten-free flour blend. The gnocchi might be a touch more delicate, but they’ll still turn out wonderfully pillowy.
Can I skip the egg to make this vegan?
Yes, you can! Replace the egg with a flax “egg” (1 tablespoon ground flaxseed plus 2.5 tablespoons water, mixed and rested for a few minutes) and use a vegan Parmesan alternative. Your White Bean Gnocchi will still hold together beautifully.
What other greens can I use instead of spinach?
Feel free to swap in kale, arugula, or even Swiss chard. Chop hearty greens a bit smaller and cook them an extra minute or two to ensure they’re tender and delicious.
Can I prepare the dough ahead of time?
Yes—make and shape your White Bean Gnocchi, arrange them on a flour-dusted tray, cover tightly, and refrigerate for up to a day before cooking. They’re perfect for prepping in advance for dinner parties or busy weeknights.
Final Thoughts
Now you’re ready to bring some homemade warmth to your table. White Bean Gnocchi takes simple pantry staples and spins them into something honestly special. I hope you’re inspired to roll up your sleeves and give it a try—it’s a dish that always brings smiles and second helpings!
