Gnocchi can be a funny thing. Wonderful and pillowy. Also stodgy and flavorless. The recipe determines everything.
This recipe is one of the great ones. I riffed off an Eating Well recipe and relied on kale gnocchi from Trader Joes. Winner winner, add this to the dinner list.
White Bean and Sun-Dried Tomato Gnocchi
Inspired here
- 1/2 c sliced oil-packed sun-dried tomatoes plus 1 T oil from the jar
- 1 package Trader Joe’s frozen gnocchi
- 1 15-oz can cannellini beans, rinsed
- 1/3 c chicken broth
- 1 T lemon juice
- 1/4 t sea salt (more or less to taste)
- 1/4 t ground pepper
- 1 T olive oil
Heat olive oil in a large nonstick skillet over medium-high heat. Add gnocchi and cook, stirring often, until plumped and starting to brown, about 5 minutes. Add beans and cook about 1 minute. Transfer to a plate. Add the sun-dried tomato oil to the pan and heat over medium heat. Add sun-dried tomatoes and cook, stirring, for 1 minute. Increase heat to high and add broth. Cook until the liquid has mostly evaporated, about 2 minutes. Reduce heat to medium and stir in lemon juice, salt and pepper. Return the gnocchi mixture to the pan and stir to coat with the sauce.