Creamy Gnocchi with Navy Beans & Pesto

Creamy Gnocchi
with Navy Beans & Pesto

Prep Time: 20 Min
Cook Time: 40 - 45 Min

Yields: 4 Servings

WHAT YOU NEED

• 500g Shelf-Stable Gnocchi
• 2 Tbsp. Unsalted Butter
• 1 Tbsp. EVOO
• 1 Tbsp. Pepperoncini In Oil
• 3 cloves Garlic, crushed & minced
• 1 Yellow Onion, finely diced
• 1 Red Bell Pepper, finely diced
• Small Handful Fres Basil, torn
• 540ml Salt-Free Navy Beans, drained & lightly rinsed
• 1 1/2 C Fresh Snap Peas, halved
• 1 C White Wine (I Used Pinot Grigio)
• 2/3 C Whipping Cream, room temperature
• Couple Good Handfuls Fresh Baby Spinach
• 2/3 C Grana Padano, finely shredded
• 2 + Tbsp. Pesto 
• Himalayan Salt & Cracked Pepper
• GARNISH - Fresh Basil, Fresh Parsley, Grana Padano

DIRECTIONS

• Bring a large pot of cold, generously salted water to a boil. Leave covered until needed.
• In the meantime, begin heating the EVOO, butter, pepperoncini, and garlic, in a large skillet set to just about medium heat. Once heated, stir and let everything sizzle together for 30 + seconds without browning. Add the onion, bell pepper, and a good pinch of both salt & pepper. Stir and cook 6 - 8 minutes without burning / browning. Slightly reduce temp if needed.​

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• Make a well in the center of the pan and drop in the basil. Let that go for 30 + seconds before stirring everything together and continuing to cook another minute or so. Add the navy beans, snap peas, and a good pinch of both salt & pepper. Stir and let everything come back to temperature, about 2 - 3 minutes. Pour in the wine and let that simmer / bubble away until reduced significantly, about 6 - 7 minutes.
• Pour in the cream and once it starts bubbling away, reduce the heat to medium low / a simmer and season with a good pinch of salt. Stir and simmer for about 10 minutes. Roughly chop the spinach and fold that in to the skillet. In the meantime, drop your gnocchi in to the boiling water and cook according to package directions.​

• Strain the gnocchi directly in to the skillet, bringing along some tasty pasta water. Stir and let the skillet continue to simmer gently for 5 + minutes until rich and creamy. Turn off the heat and fold in the grana padano & pesto. Ladle in a splash of pasta water (more if needed) to help emulsify. Once creamy and fab, taste and adjust the pesto for more flavour, & salt / pepper to your desired tastes.
• Serve garnished with finely shredded grana padano, basil, and parsley. ENJOY!

HAPPY VEG