BUSH'S® Gnocchi with White Beans and Pesto Recipe - Allrecipes.com
BUSH'S(R) Gnocchi with White Beans and Pesto Recipe
  • READY IN 40 mins

BUSH'S® Gnocchi with White Beans and Pesto

Recipe by  

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

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Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    20 mins
  • READY IN

    40 mins

Directions

  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.
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Footnotes

  • Note
  • Created for BUSH'S® 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 More Reviews

Most Helpful Positive Review
Jan 07, 2009

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 potatose guy, he left the table full and satisfied. I enjoyed all the texture and flavors. We will be making this again.

 
Most Helpful Critical Review
Mar 12, 2010

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

 

11 Ratings

May 25, 2009

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 fried onions supplied. I would probably cut down on pest a little next time to reduce the oil level.

 
Oct 15, 2009

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 olives for black olives and added a half a sweet red pepper cut into slices for color and a little sweetness and sauteed these veggies with the celery. I used fresh chopped sage and added it when I fried the gnocchi. Frying the gnocchi, on one side only, adds a very pleasant texture to the gnocchi - crispy and chewy at the same time. I made the beans from scratch and added some fresh sage at the end of cooking the beans. This gave the beans some sage flavor as well.

 
May 01, 2009

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.

 
Mar 11, 2010

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 fried... that might help this out a bit.

 
Dec 29, 2009

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

 
Jul 22, 2009

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.

 

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Nutrition

  • Calories
  • 497 kcal
  • 25%
  • Carbohydrates
  • 33.6 g
  • 11%
  • Cholesterol
  • 26 mg
  • 9%
  • Fat
  • 34.2 g
  • 53%
  • Fiber
  • 6.1 g
  • 24%
  • Protein
  • 14.2 g
  • 28%
  • Sodium
  • 816 mg
  • 33%

* Percent Daily Values are based on a 2,000 calorie diet.

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