Kale & White Bean Gnocchi
This vibrant green kale and white bean pasta sauce is a quick 15-minute plant-based dinner, perfect for weeknights.
Servings 3 serves
Calories 583kcal
Equipment
- High powered blender
Ingredients
Sauce
- 3 cups kale leaves Stems removed; approx. 90g
- 1 15 oz can cannellini beans Drained and rinsed; approx. 265g drained
- ⅓ cup unsweetened soy milk Approx. 80ml
- ¼ cup olive oil Extra virgin; approx. 50g
- 1 tsp salt
- 1 lemon Juiced and zested; yields approx. 3 tbsp juice / 45ml
Gnocchi
- ½ tbsp olive oil Extra virgin
- 3 cloves garlic Minced; approx. 1 tbsp / 9g
- 1 lb gnocchi Cooked according to package instructions; approx. 500g
To Serve (Optional)
- toasted sourdough bread Optional; for serving
- red pepper flakes Optional; also called chili flakes
- olive oil Optional drizzle
Instructions
- Add the kale leaves, cannellini beans, soy milk, olive oil, lemon juice and zest, and salt to a high-powered blender. Blend until smooth, about 1 minute. If too thick to blend, add a splash of water and scrape down the sides as needed.
- Heat 1/2 tablespoon of olive oil in a large skillet over medium heat. Add the garlic and sauté for about 1 minute until fragrant. Add the cooked gnocchi and stir to coat, cooking for 30 seconds.
- Pour the blended sauce into the skillet with the gnocchi and reduce the heat to low. Stir in about 1/4 cup of water (or more) to thin the sauce to your desired consistency. Heat through, then taste and adjust seasoning with extra salt if needed.
- Serve immediately with toasted sourdough bread. Garnish with a drizzle of olive oil, extra lemon zest, and red pepper flakes, if using.
Video
Notes
Nutritional information does not include sourdough bread or garnishes.
Nutrition
Calories: 583kcal | Carbohydrates: 84g | Protein: 15g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 15g | Sodium: 1372mg | Potassium: 592mg | Fiber: 10g | Sugar: 2g | Vitamin A: 3061IU | Vitamin C: 48mg | Calcium: 222mg | Iron: 10mg