White Bean Sun-Dried Tomato Gnocchi

• servings: 4 servings
• active time: 10 minutes
• total time: 25 minutes

Ingredients

½ cup sliced oil-packed sun-dried tomatoes (plus 1 tablespoon oil from the jar, divided use)

1 large shallot (minced)

⅓ cup low-sodium vegetable broth

12 ounces gnocchi

15 ounce low-sodium cannellini beans (drained and rinsed)

5 ounces baby spinach

⅓ cup heavy cream

¼ teaspoon salt

¼ teaspoon ground pepper

2 tablespoons fresh basil leaves (chopped)

Directions

Heat 1 tablespoon oil from the oil packed sun-dried tomatoes in a large nonstick skillet over medium-high heat. Add sun-dried tomatoes and chopped shallot; cook, stirring, for 1 minute. Add broth, and cook until the liquid has mostly evaporated, about 2 minutes.

Add gnocchi and cook, stirring often, until starting to brown, about 5 minutes. Add beans and spinach and cook until the spinach is wilted, about 1 minute.

Reduce heat to medium-low and stir in cream, salt, and pepper. Stir to coat with the sauce. Serve topped with chopped basil.

Nutrition

• Calories: 370 kcal
• Total Fat: 10 g
• Saturated Fat: 5 g
• Unsaturated Fat: 4 g
• Cholesterol: 22 mg
• Sodium: 590 mg
• Total Carbohydrate: 59 g
• Dietary Fiber: 9 g
• Total Sugars: 2 g
• Protein: 14 g