Creamy Gnocchi with Kale and White Beans

Creamy stovetop gnocchi with kale, cannellini beans, broth, cream, and Parmesan makes an easy vegetarian one-pan dinner in about 30 minutes.

Prep: 10 min · Cook: 20 min · Yield: 4 · Method: Stovetop

Ingredients

• 16 oz gnocchi
• 2 tablespoons olive oil
• 3 cloves garlic
• 1 15-ounce can cannellini beans
• 1 cup vegetable broth
• 0.5 cup heavy cream
• 3 cups kale
• 0.5 cup parmesan cheese
• 0.5 teaspoon kosher salt
• 0.25 teaspoon black pepper
• 0.125 teaspoon red pepper flakes

Cooking instructions

1. Heat the olive oil in a large skillet over medium heat. Add the gnocchi and cook, stirring occasionally, for 5 to 7 minutes, until lightly browned. (about 7 min) — Medium heat
2. Add the garlic and cook for 30 seconds, stirring constantly, until fragrant. (about 0.5 min) — Medium heat
3. Stir in the drained cannellini beans, vegetable broth, heavy cream, salt, black pepper, and red pepper flakes. Bring to a gentle simmer. (about 3 min) — Medium heat
4. Simmer uncovered for 5 minutes, stirring occasionally, until the sauce begins to thicken and the gnocchi are tender. (about 5 min) — Gentle simmer
5. Add the kale and stir until wilted, about 2 minutes. Remove the skillet from the heat and stir in the Parmesan until melted and creamy. (about 2 min) — Off heat
6. Let the gnocchi rest for 2 minutes so the sauce thickens, then serve hot. (about 2 min)