Skillet Gnocchi with Roasted Red Peppers and White Beans

Stovetop gnocchi with roasted red peppers, white beans and kale on a plate.

5 from 6 votes

Skillet Gnocchi with Roasted Red Peppers and White Beans

Store-bought, readymade ingredients make this skillet red pepper white bean gnocchi an easy 15-minute vegetarian weeknight dinner.

Prep Time5

Cook Time10

Total Time15

Course: Main Course

Cuisine: Italian

Servings:

Author: Paige Adams

Ingredients

1 pound shelf-stable or fresh gnocchi
2 tablespoons olive oil
1 small onion, roughly chopped
4 garlic cloves, minced
1 cup chopped roasted red peppers
1 cup chopped kale leaves
1-14.5 ounce can Great Northern, cannellini or navy beans, drained and rinsed
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan plus shaved Parmesan for serving
1 tablespoon chopped parsley

Instructions

Cook the gnocchi according to package instructions in a pot of salted boiling water and then drain.
Warm the oil in a large skillet over medium high heat. Sauté the onions until they start to soften, about 4-5 minutes.
Add the garlic, roasted red peppers and kale. Continue sautéing for 2-3 minutes until the kale has softened and the mixture is fragrant.
Stir in the gnocchi, white beans, red pepper flakes, salt and pepper. Sauté for a few minutes until the beans are warmed through. Fold in the Parmesan and parsley.
Divide into bowls or onto plates and top with additional Parmesan before serving.

Notes

You can substitute standard gnocchi with cauliflower gnocchi or another variety.

Instead of roasted red peppers, you can use sun dried tomatoes.

To make the recipe vegan, omit the cheese or use a plant-based Parmesan.

Store leftovers in an airtight container in the fridge up to 3 days. Warm them in the microwave or in a skillet over medium heat on the stove with a little of olive oil.

You can also eat leftovers like a pasta salad and toss them in vinaigrette with greens such as chopped kale or romaine.

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