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BUSH'S® Gnocchi with White Beans and Pesto

BUSH'S® Gnocchi with White Beans and Pesto

"'This is very good and yummy.' -- Ashley, 9 years old from New Jersey "
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Ingredients

40 m servings 497 cals
Serving size has been adjusted!
Original recipe yields 6 servings

Nutrition

  • Calories:
  • 497 kcal
  • 25%
  • Fat:
  • 34.2 g
  • 53%
  • Carbs:
  • 33.6g
  • 11%
  • Protein:
  • 14.2 g
  • 28%
  • Cholesterol:
  • 26 mg
  • 9%
  • Sodium:
  • 816 mg
  • 33%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  • Prep

  • Cook

  • Ready In

  1. Prepare gnocchi according to package directions; drain and set aside.
  2. Heat a 10-inch non-stick skillet and 1 tablespoon of olive oil over medium-high heat. When warm add mushrooms and cook for three minutes.
  3. Add celery, cover and cook one minute more until celery is bright green and soft.
  4. Uncover and cook until water has evaporated.
  5. Remove celery and mushrooms from pan and set aside.
  6. Add remaining 2 tablespoons olive oil; when warm add drained gnocchi and brown, leaving it alone until bottoms are crisp.
  7. Stir and continue to brown the other sides.
  8. Turn off the heat; add mushrooms, celery, cannellini beans, spinach, olives, sage, salt and onions.
  9. In a separate bowl, mix pesto and chicken broth together.
  10. Top gnocchi with sauce and Parmesan cheese; mix well. Serve.

Footnotes

  • Note
  • Created for BUSH'S(R) Beans by Jennifer Carden, chef, author of 'The Toddler Cafe,' and mom.
  • For more kid-friendly vegetable recipes, visit www.VegetableWithMore.com

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Reviews

Read all reviews 10
  1. 11 Ratings

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Most helpful positive review

Very tasty and filling. I did not have the fried onions on hand and the dish seemed to not need the added flavor. There is alot going on here! My husband raved and had 2 helpings. For a meat and...

Most helpful critical review

We did not like this at all and won't make again.

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Least positive
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Very tasty and filling. I did not have the fried onions on hand and the dish seemed to not need the added flavor. There is alot going on here! My husband raved and had 2 helpings. For a meat and...

I made this for Mother's Day when my brother and his vegetarian girlfriend were coming over. Everyone loved it, including my mom and husband. Very flavorful. I especially loved the crunch the fr...

We did not like this at all and won't make again.

This was delicious. Both my wife and I liked it. I fried the mushrooms at low heat first to get that carmelized mushroom flavor. I substituted scallions for the canned onions and kalamata oliv...

Great flavor- my husband and I loved it! We actually only used about a 1/2 cup of pesto to cut down the fat a bit, and it didn't taste like it was missing it at all.

Way too many flavors coming together in one bowl... definitely needs to be scaled down. I suggest leaving out the celery + black olives for starters.. maybe do sauteed onions instead of the frie...

Very good recipe. I substituted a diced sauteed onion for the canned fried onions and omitted the olives.

I love the way the textures mingle in this dish - i reduced the amount of pesto slightly, but otherwise prepared to the letter. Great vegetarian option, will make again.

I made this dish tonight for supper. The only thing I didn't have on hand were the onions, but I don't feel it affected the flavor at all. It is very easy to make and my husband had 2 helpings!...