Pan-Fried Gnocchi with Mushrooms, Beans and Greens

Pan-frying gnocchi is new to me and I LOVE IT!  I had always boiled gnocchi and scooped it out when it rose to the surface. Pan-frying gnocchi is so easy and so delicious – you need gnocchi (store bought is fine to use), a little olive oil, a pinch of sea salt, a grind or two of fresh pepper, fry until nicely browned and they will be crispy on the outside and soft on the inside. Heaven!  

I pan-fry my sweet potato gnocchi and they are so good too. For this recipe, you could use sweet potato gnocchi but I prefer store bought potato gnocchi for this dish. Whichever you choose, you have to try pan-frying your gnocchi – it’s game changing!

This vegan and gluten free recipe packs a nutritious punch! It’s wonderful for lunch the next day!

Gnocchi – look for gluten free gnocchi if you are gluten intolerant. Most conventional gnocchi has flour as potato alone wouldn’t hold together well. The potato in the gnocchi is where the nutrition is – Vit A which is vital to eye and skin health.

Broccoli  - a source of protein and fiber, with potassium, calcium, selenium, magnesium, and iron, and a multitude of vitamins: A, Bs, E, C, K.

Cremini Mushrooms - a source of riboflavin, niacin, and pantothenic acid (all B Vitamins) and in combination particularly good for heart health.

White Beans – I like to use cannellini beans – beans are a rich source of plant-based protein and fiber, along with copper, folate, iron and potassium.

Spinach – a wonderfully nutrient-rich vegetable, with potassium, magnesium, and vitamins B6, B9, E, C, K, high amounts of carotenoids (that turns into VitA in the body), folic acid, iron, and calcium.

As always, when you make this recipe, please post a photo of your Pan-Fried Gnocchi with Mushrooms, Beans and Greens goodness and tag my IG account #RenataCollective or leave a comment with your thoughts!

 Prep Time:  10 minutes / Cook Time: 25-30 minutes / Serves: 3-4

 Ingredients

  • 3 Garlic Cloves – minced and left to sit to release their nutritional magic

  • 500g Gnocchi – packaged or homemade

  • 3 Tablespoons Extra Virgin Olive Oil

  • A pinch of Herbamare or Sea Salt

  • A Few Grinds of Fresh Pepper

  • 1/2 teaspoon Chili Flakes

  • 2 Cups Cremini Mushrooms - sliced

  • 1½ Cups Broccoli Florets

  • 1 teaspoon Dried Parsley

  • 1/2 teaspoon Cumin

  • 540 mL/19 oz White Beans (Cannellini Beans) - drained and rinsed

  • 1/3 Cup Sundried Tomatoes (in oil) - diced

  • 3 Cups Baby Spinach (or a combination of baby spinach and baby kale – as in the photos) - loosely packed

  • 1 Tablespoon Sundried Tomato Pesto Mixed with 1/3 Cup Water – optional

  • Vegan ‘Parmesan’ – to sprinkle on top when serving (or parmesan if not dairy intolerant)

 How It’s Made

  • Mince the garlic and set aside so it can create its nutritional magic while you prepare the other ingredients.

  •  Heat a large frying pan over medium heat and add 2 teaspoons of the olive oil to the hot pan.

  • Add the gnocchi and separate them in the pan, as sometimes they stick together from being packaged. Season the gnocchi with the salt, pepper and the chili flakes. Cook, stirring the gnocchi, from time to time, until they are golden brown – about 5-8 minutes.  Remove the gnocchi from the pan to a bowl and set aside.

  • Add the remaining teaspoon of olive oil to the pan and add the mushrooms, broccoli, parsley and cumin, and cook until the mushrooms have released their liquid, are starting to roast and become brown and the broccoli is softening – about 5 minutes. If the broccoli isn’t softened, add ¼ cup water to the pan, cover and let the broccoli steam to softness.

  • Add the garlic and stir to cook until fragrant – about 2 minutes.

  • Add the beans, the spinach and the sun-dried tomatoes. Stir gently to mix them into the pan contents. Cook until the beans and sun-dried tomatoes are heated through and the spinach has wilted – about 2-3 minutes.

  • Add the gnocchi back to the pan.  Add the sundried tomato pesto and water mixture if you are including it.  Stir to mix all the ingredients together and until the gnocchi is heated through – about 5 minutes.

  • Season with additional Herbamare or sea salt and some grinds of pepper.

  • Serve with vegan parmesan or freshly grated traditional parmesan sprinkled on top.

Enjoy!

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