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Gnocchi with Tomato & White Beans

August 24, 2009

This recipe is a variation of last week’s gnocchi dish. I decided to boost the protein intake by adding white beans and used a tomato sauce instead. This quick and easy meal will please everyone. The gnocchi really soaks up the flavor of the sauce and makes for a hearty and healthy meal. I love making these one pot meals for big groups because they are easy to make and clean up, and who doesn’t love a plate of pasta? I served these alongside some asparagus and a mixed green salad with vinaigrette.

Gnocchi with Tomato & White Beans

Makes 4 servings

  • 1 tablespoon plus 1 teaspoon extra-virgin olive oil
  • 1 16-ounce package shelf-stable gnocchi
  • 4 cloves garlic, minced
  • 1 teaspoon red pepper flakes
  • 1 15-ounce can diced tomatoes with Italian seasonings
  • 1 15-ounce can white beans, rinsed
  • 1/4 teaspoon freshly ground pepper
  • 1 cup cherry tomatoes, halved
  • 1/2 cup finely shredded Parmesan cheese
  • 2 zucchini, thinly sliced


1. Boil gnocchi in a pot of salted water for 5 minutes, until gnocchi rises to the top; drain
2. Add the oil, garlic, red pepper flakes, cherry tomatoes and zucchini to the pan and cook, stirring, over medium heat, for 2 minutes. Cover and cook until the vegetables are soft, 4 to 6 minutes. Stir in canned tomatoes and beans and bring to a simmer. Stir in the gnocchi and sprinkle with Parmesan. Cook for another 3 minutes


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