If you frequent our blog, you probably know that we enjoy bringing you easy, healthy, delicious recipes on a weekly basis. We like to make your life easier— it’s kind of what our company was founded on! Where would we be on our fitness journey if it weren’t for nutritious meals? Definitely a lot worse off!
This week, we’re sharing a recipe for a one-pan skillet packed with spinach, mushrooms, beans, sundried tomatoes, and gnocchi. There’s nothing this meal doesn’t offer, and it’s one your entire family is guaranteed to beg for week after week. Can’t beat an easy staple meal, right?
What you’ll need:
- 18 oz. gnocchi
- 2 tablespoons of olive oil
- Salt & pepper to taste
- ¼ tsp. red pepper flakes (more if you like it spicy!)
- 2 c. sliced mushrooms (we recommend Baby Bellas!)
- 1/3 c. diced sun dried tomatoes
- 4 c. loosely-packed spinach
- 19 oz. white beans, drained and rinsed
- Parmesan cheese to taste
How to make:
Heat olive oil in a pan and add in gnocchi– make sure to separate them, because they tend to stick. Sprinkle with salt, pepper, and red pepper flakes; stirring occasionally until the gnocchi become a crispy golden-brown (a phrase that just SOUNDS delicious). Set the gnocchi aside, replacing with the mushrooms in the same pan. Cook about 3 minutes, then add the gnocchi, beans, spinach, and sun dried tomatoes. Cook until heated through and serve with Parmesan cheese. Enjoy!
If you need a side dish for this, acorn squash makes a hearty and delicious addition— slice them in half, remove the seeds, and bake face-up at 400 for 30-45 minutes. Spread with butter and brown sugar and put back into the oven until the butter melts. Each half is one serving and is the perfect sweet to this savory recipe!
Image and Recipe adapted from http://sweetpeasandsaffron.com/2015/10/pan-fried-gnocchi-with-sundried-tomatoes-and-white-beans.html.
