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Pesto Gnocchi with White Beans and Broccoli {20 minutes, One Pan}

June 18, 2019 10 Comments 30 Minute Meals, Dairy Free, Dinner, Kid Friendly, One Pot Meals, Refined Sugar Free, Vegan, Vegetarian

Pinterest long pin for Pesto Gnocchi

This Pesto Gnocchi with White Beans and Broccoli comes together in just 20 minutes and only requires one pan!  You get a quick and easy weeknight dinner with minimal dishes!

Bowl of Pesto Gnocchi with White Beans and Broccoli

Hi Friends!  This Pesto Gnocchi with White Beans and Broccoli is the last recipe from my 30 Minute Dinner Challenge!  I’m hoping to do another one in a few months so if you’re interested in joining my free challenge, sign up today!

30 minute meals have become a staple in our house so I hope you all enjoy them as much as we do!

All the ingredients for this Pesto Gnocchi Recipe

This Pesto Gnocchi With White Beans and Broccoli recipe Has Quite a Few Things Going For It!

  • It’s made from start to finish in under 30 minutes!  It’s such a quick and easy meal to make!
  • There’s only four main ingredients that you will need: pesto, gnocchi, white beans and broccoli.  I do add some salt, pepper and olive oil but those are usually things you already have lying around the house.
  • It’s a one pan meal!  I don’t boil the gnocchi or steam the broccoli separately so everything is made from start to finish in just one pan.  My cooking philosophy is: the less dishes the better 🙂

Pesto Gnocchi with White Beans and Broccoli Recipe in a pan

What is Gnocchi?

I love gnocchi!  And I use it a lot in my 30 minute dinner recipes because it’s so quick and easy to make.  Gnocchi is Italian and considered to be a type pasta.  Gnocchi is made with mashed potato, flour and sometimes egg.  It’s kind of like a potato dumpling.

Most fresh gnocchi recipes use egg, but I’ve found that the store-bought ones you find in the pasta aisle, that don’t need to be refrigerated, are vegan.  You can also usually find gluten free gnocchi at the grocery store.

Close up shot of Pesto Gnocchi

Besides the gnocchi, I decided to add in some white beans and broccoli for protein.  I also enjoyed mine on a bed of fresh spinach which added some nice extra veggies to the recipe!  And a squeeze of lemon is perfect for adding some fresh flavor.

Flat lay photo of a bowl of Pesto Gnocchi with White Beans and Broccoli

Recipe Tips For Pesto Gnocchi with White Beans and Broccoli:

  • You can use any kind of greens you like to enjoy with your gnocchi, or you can leave them out altogether if you like.
  • If you’re using fresh or homemade gnocchi you will want to boil it first to make sure it’s cooked through before you brown it in the pan.
  • You can use homemade or store-bought pesto.  I usually make my own pesto by following a recipe similar to this one.
  • If you have leftovers for this recipe they can easily be used for lunches the next day!
Pesto Gnocchi with White Beans and Broccoli

Pesto Gnocchi with White Beans and Broccoli

Yield: 4
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes

Ingredients

  • 2 teaspoons olive oil, divided
  • 3 cups small broccoli florets
  • 1/4 cup water
  • 1 (16 oz) package gnocchi, gluten free if necessary
  • 1 (15 oz) can white beans, rinsed and drained (or 1 1/2 cups)
  • 1 cup pesto sauce, homemade or store-bought
  • 4-6 cups of your favorite greens, I used baby spinach leaves.
  • Salt and pepper, to taste

Instructions

  1. Heat a large pan over medium heat and add 1 teaspoon olive oil and the broccoli florets.  Sauté broccoli for 2 minutes then pour water into the pan and cover.  Let broccoli steam until fork tender, about 4 minutes.
  2. Add gnocchi plus 1 teaspoon olive oil, stir and then cover until gnocchi has softened, about 7 minutes, stirring once or twice.
  3. Add the white beans and pesto, mix until everything is combined and heated through, 2-3 minutes.  Serve pesto gnocchi over a big handful of your favorite greens and season with salt and pepper.
Nutrition Information
Yield 4 Serving Size 1/4
Amount Per Serving Calories 897Total Fat 43gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 28gCholesterol 24mgSodium 648mgCarbohydrates 103gFiber 55gSugar 7gProtein 48g

*Information may vary based on brand of ingredient you use.

© She Likes Food
Cuisine: American / Category: Dinner

10 Comments

« Healthy Vegetarian Meal Plan – Week 154
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Comments

  1. Linda Borges says

    June 19, 2019 at 4:46 am

    trying tonight

    Reply
    • She Likes Food says

      July 2, 2019 at 2:00 pm

      I hope you enjoyed it!

      Reply
  2. Linda Lacroix says

    June 22, 2019 at 12:53 pm

    When you add the water to broccoli do you leave it in when you add the rest if ingedients?

    Reply
    • She Likes Food says

      July 2, 2019 at 1:57 pm

      The water actually all evaporates as the broccoli cooks, so there shouldn’t be any water left once it’s time to add the rest of the ingredients.

      Reply
  3. Matt says

    August 9, 2019 at 10:14 pm

    Holy cow! This was such a great meal/recipe! We even made the pesto. Thanks!!

    Reply
    • She Likes Food says

      August 20, 2019 at 5:50 pm

      Yah! So glad you enjoyed it! 🙂

      Reply
  4. Millican Pecan says

    August 21, 2019 at 2:27 pm

    What a great recipe! All my favorite ingredients…pesto, gnocchi, and broccoli (well, my favorite vegetable!). I love having something like this that I can get ready in 20-30 minutes and is so flavorful. My husband and I try to do vegan as much as possible, but don’t want work too hard at it!

    Reply
    • She Likes Food says

      September 10, 2019 at 6:58 pm

      Yah! So glad you both enjoyed it! Those are some of my favorite ingredients too 🙂

      Reply
  5. maia says

    September 24, 2019 at 8:04 pm

    I can’t see the actual recipe! 🙁 I see all the descriptions and pictures, but no recipe with ingredients and oven temps. Technical glitch?

    Reply
    • She Likes Food says

      September 24, 2019 at 8:40 pm

      Yes, technical glitch! Thanks for letting me know, it’s fixed now!

      Reply

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