Sun-Dried Tomato Gnocchi with Spinach and Cannellini Beans

Let's make something lovely.

1. 01

   Cook the Gnocchi:

2. 02

   Heat 1 tablespoon of the oil from the sun-dried tomatoes in a large nonstick skillet over medium-high heat. Add the gnocchi and cook, stirring often, until they are plump and starting to brown, about 5 minutes.

3. 03

   Add the cannellini beans and spinach. Cook until the spinach is wilted, about 1 minute. Transfer the mixture to a plate.

4. 04

   Prepare the Sauce:

5. 05

   In the same pan, add the remaining 1 tablespoon of oil from the sun-dried tomatoes and heat over medium heat. Add the sun-dried tomatoes and minced shallot. Cook, stirring, for 1 minute.

6. 06

   Increase the heat to high and pour in the vegetable broth. Let it cook until the liquid has mostly evaporated, about 2 minutes.

7. 07

   Finish the Dish:

8. 08

   Reduce the heat to medium. Stir in the Greek yogurt, lemon juice, salt, and pepper. Return the gnocchi mixture to the pan and gently toss everything together to coat with the sauce.

9. 09

   Serve:

10. 10

    Serve the gnocchi topped with freshly chopped basil. Enjoy!