Gnocchi with Cannellini Beans and Arugula

Gnocchi with Cannellini Beans and Arugula

Servings: 4 Preparation: 20 Mins


  • 1 package (20 oz.) Celentano Gnocchi
  • 3 tablespoons olive oil
  • ½ cup sliced shallots
  • 1 can cannellini beans, drained and rinsed
  • ¼ cup dry white wine
  • Salt and black pepper to taste
  • ½ cup grated Parmesan cheese
  • 2 cups fresh arugula or spinach leaves


Heat the olive oil in a large pan over medium heat. Add the shallots and cook stirring often for 5-6 minutes or until soft. Add the beans and wine; cook over medium-high heat for 4-5 minutes until the liquid reduces by half. Season to taste with salt and black pepper. Cook the gnocchi according to package instructions and drain, reserving ½ cup of the pasta water. Add the gnocchi and the Parmesan cheese to the pan and gently toss; add the arugula or spinach and gently toss again, adding the reserved pasta water a little at a time to thin the sauce if needed. Divide among serving plates and sprinkle with extra Parmesan cheese.

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