Ingredients
1 pound pre-packaged gnocchi (typically found in the pasta aisle)
3 tablespoons extra virgin olive oil
8 ounces fresh mushrooms, de-stemmed and quartered
1 cup diced celery
1 (15.5 ounce) can BUSH'S® Cannellini Beans, drained and rinsed
2 cups packed baby spinach leaves
1/4 cup black olives, sliced
1/2 teaspoon ground sage
1/2 teaspoon salt
1/3 cup canned fried onions
3/4 cup pre-packaged pesto
1/2 cup low-sodium chicken broth
1/8 cup grated Parmesan cheese
Directions
- Prepare gnocchi according to package directions; drain and set aside.
- 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.
- Add celery, cover and cook one minute more until celery is bright green and soft.
- Uncover and cook until water has evaporated.
- Remove celery and mushrooms from pan and set aside.
- Add remaining 2 tablespoons olive oil; when warm add drained gnocchi and brown, leaving it alone until bottoms are crisp.
- Stir and continue to brown the other sides.
- Turn off the heat; add mushrooms, celery, cannellini beans, spinach, olives, sage, salt and onions.
- In a separate bowl, mix pesto and chicken broth together.
- Top gnocchi with sauce and Parmesan cheese; mix well. Serve.
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
Pair this Recipe
NUTRITION
INFORMATION
Servings
Per Recipe: 6
Amount Per
Serving
Calories: 500
Total Fat: 34.3g
Cholesterol: 26mg
Sodium: 823mg
Total Carbs: 34.1g
Dietary Fiber: 6.3g
Protein: 14.2g
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