Vegan Gnocchi with Pesto Spinach and Cannellini Beans Recipe

Gnocchi: Soft, pillowy pasta made from potatoes, perfect for soaking up sauces.

Spinach: Fresh leafy greens that wilt beautifully when sautéed.

Cannellini beans: Creamy white beans that add protein and texture.

Basil: Fragrant herb that forms the base of the pesto.

Olive oil: Rich, flavorful oil that blends the pesto ingredients together.

Nutritional yeast: Adds a cheesy, nutty flavor to the pesto.

Garlic: Provides a pungent, aromatic kick to the pesto.

Pine nuts: Toasted nuts that add a buttery richness to the pesto.

Lemon juice: Freshly squeezed to add brightness and acidity.

Salt: Enhances the flavors of the dish.

Black pepper: Adds a touch of heat and depth.

To achieve a perfectly smooth pesto, make sure to blend the basil, olive oil, nutritional yeast, garlic, pine nuts, lemon juice, salt, and pepper in stages. Start by pulsing the basil and olive oil together first to break down the leaves. Then, gradually add the remaining ingredients while blending continuously. This method ensures a well-emulsified and creamy pesto.

• gnocchi - Substitute with sweet potato gnocchi: Adds a different flavor profile and is still vegan-friendly.

• fresh spinach - Substitute with kale: Kale provides a similar texture and nutritional benefits.

• cannellini beans - Substitute with chickpeas: Chickpeas offer a similar creamy texture and protein content.

• fresh basil - Substitute with cilantro: Cilantro gives a fresh and vibrant flavor, though it will change the pesto's taste.

• olive oil - Substitute with avocado oil: Avocado oil has a similar fat content and a mild flavor.

• nutritional yeast - Substitute with miso paste: Miso paste provides a similar umami flavor, though it will alter the texture slightly.

• minced garlic - Substitute with garlic powder: Garlic powder can be used if fresh garlic is not available, though fresh is preferred for flavor.

• toasted pine nuts - Substitute with toasted sunflower seeds: Sunflower seeds offer a similar crunch and nutty flavor.

• freshly squeezed lemon juice - Substitute with apple cider vinegar: Apple cider vinegar provides a similar acidity and tang.

• salt - Substitute with soy sauce: Soy sauce adds saltiness and an extra layer of umami flavor.

• black pepper - Substitute with white pepper: White pepper offers a similar heat but with a slightly different flavor profile.

• Allow the gnocchi dish to cool completely before storing. This helps prevent condensation, which can make the dish soggy.

• Transfer the cooled gnocchi with pesto spinach and cannellini beans into an airtight container. Make sure the container is large enough to avoid squishing the gnocchi.

• For short-term storage, place the container in the refrigerator. The dish will stay fresh for up to 3-4 days.

• If you plan to store the dish for a longer period, consider freezing it. Divide the gnocchi into individual portions to make reheating easier.

• Place each portion in a freezer-safe container or a resealable plastic bag. Squeeze out as much air as possible to prevent freezer burn.

• Label the containers or bags with the date to keep track of how long the gnocchi has been stored. The dish can be frozen for up to 2 months.

• When ready to eat, thaw the frozen gnocchi in the refrigerator overnight. This gradual thawing helps maintain the texture and flavor.

• Reheat the gnocchi in a skillet over medium heat. Add a splash of olive oil or a bit of vegetable broth to prevent sticking and to refresh the flavors.

• Stir occasionally until the gnocchi is heated through. Be gentle to avoid breaking the delicate gnocchi pieces.

• If you prefer using a microwave, transfer the thawed gnocchi to a microwave-safe dish. Cover it with a microwave-safe lid or wrap to retain moisture.

• Heat on medium power in 1-minute intervals, stirring in between, until the gnocchi is thoroughly warmed.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a splash of olive oil or a bit of water to the skillet.
  3. Add the leftover gnocchi with pesto spinach and cannellini beans.
  4. Stir occasionally to ensure even heating, cooking for about 5-7 minutes until warmed through.
  5. If the pesto seems too thick, add a tablespoon of water or vegetable broth to loosen it up.

• Microwave Method:

  1. Place the leftovers in a microwave-safe dish.
  2. Add a splash of water or vegetable broth to keep the dish moist.
  3. Cover the dish with a microwave-safe lid or plastic wrap, leaving a small vent.
  4. Microwave on medium power for 2-3 minutes, stirring halfway through.
  5. Check if it's heated through; if not, continue microwaving in 30-second intervals.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Transfer the leftovers to an oven-safe dish.
  3. Cover the dish with aluminum foil to prevent drying out.
  4. Bake for about 15-20 minutes, or until the gnocchi and pesto spinach are heated through.
  5. Stir halfway through the reheating process for even warmth.

• Steamer Method:

  1. Set up a steamer basket over a pot of simmering water.
  2. Place the leftovers in the steamer basket.
  3. Cover and steam for about 5-7 minutes, or until heated through.
  4. This method helps retain the moisture and texture of the gnocchi and spinach.

• Air Fryer Method:

  1. Preheat your air fryer to 350°F (175°C).
  2. Place the leftovers in the air fryer basket in a single layer.
  3. Heat for about 5-7 minutes, shaking the basket halfway through to ensure even heating.
  4. This method will give a slightly crispy texture to the gnocchi.

Choose the method that best fits your kitchen setup and enjoy your delicious Vegan Gnocchi with Pesto Spinach and Cannellini Beans once again!

• Large pot: Used to cook the gnocchi according to the package instructions.

• Colander: Essential for draining the cooked gnocchi.

• Blender: Needed to combine basil, olive oil, nutritional yeast, garlic, pine nuts, lemon juice, salt, and pepper to make the pesto.

• Large skillet: Used to sauté the spinach, and later to mix in the cannellini beans, cooked gnocchi, and pesto.

• Wooden spoon: Useful for stirring the spinach, beans, gnocchi, and pesto together in the skillet.

• Measuring cups: Required to measure out the spinach, basil, olive oil, nutritional yeast, and pine nuts.

• Measuring spoons: Needed to measure the lemon juice, salt, and pepper.

• Garlic press: Handy for mincing the garlic cloves.

• Citrus juicer: Useful for squeezing fresh lemon juice.

• Serving bowls: For serving the finished dish hot.

Use store-bought gnocchi: Opt for store-bought gnocchi to save time on preparation.

Pre-washed spinach: Buy pre-washed spinach to skip the cleaning step.

Canned beans: Use canned cannellini beans for convenience instead of cooking dried beans.

Make pesto in advance: Prepare the pesto ahead of time and store it in the fridge.

One-pot cooking: Cook everything in one large skillet to reduce cleanup time.