White Bean Gnocchi

• portions: 4 servings
• temps actif: 20 minutes
• temps total: 40 minutes

Ingrédients

1 tablespoon (13g) olive oil

1 medium onion, (finely diced, 1 cup; 130g)

2 cloves garlic (minced)

1 package (13 oz.; 368g) Smoked Turkey Sausage, (coined)

1/4 cup (65g) Swanson's chicken stock (or broth; water works too)

1 can (14.5 oz. 411g) fire-roasted diced tomatoes

1 tablespoon EACH: dried oregano, dried parsley flakes

1/2 teaspoon EACH: garlic powder, paprika

Fine sea salt and pepper

1 can (15.5 oz; 439g) white kidney or cannellini beans, (drained & rinsed)

1 package (16 oz.; 453g) gnocchi (shelf-stable)

1 and 1/2 cups (37g) fresh baby spinach, (coarsely chopped)

1/2 cup (50g) freshly grated mozzarella cheese (plus more for serving)

1/4 cup (17g) freshly grated Parmesan cheese (plus more for serving)

Optional: fresh flat-leaf Italian parsley, finely chopped

Instructions

PREP: Move a rack in your oven to the upper third of the oven and then preheat to 425 degrees F (218 degrees C). Prep ingredients before starting -- cooking goes quickly. Dice the onion, mince garlic, cut sausage into coins (~1/2 inch thick), drain and rinse white beans, coarsely chop spinach, grate cheeses.

ONION, GARLIC, AND SAUSAGE: Place a large oven-safe skillet (I use a deep 12-inch cast iron skillet) on the stove over medium-high heat. Pour in the olive oil and when hot, add the diced onion. Sauté, stirring frequently with a wooden spoon until the onion is transparent and becoming golden, about 5-7 minutes. Add in the garlic and stir for another 30 seconds. Add the coined turkey sausage to the skillet. Cook until lightly browned, about 3-4 minutes.

ADD REMAINING INGREDIENTS: Add in the stock/broth or water, undrained diced tomatoes, oregano, parsley, garlic powder, paprika, thoroughly rinsed, drained, and dried off white beans, uncooked gnocchi (break apart any that are sticking together), and spinach. Season to taste with salt and pepper. (I add 3/4 teaspoon fine sea salt and 1/4 teaspoon pepper.) Stir until everything is well combined. Top with grated mozzarella and Parmesan.

BAKE: Bake for 17-23 minutes. If desired, broil for 1-2 minutes for a delicious crispy top (watch closely -- it can go from perfect to burnt in a matter of seconds!)

ENJOY: Remove from the heat, and let slightly cool before tasting for any additional seasonings. Top with fresh parsley and enjoy hot! If desired, top individual bowls with more cheese - yum!

STORAGE: This dish is best the same day it's made. Leftovers are still tasty, but they do get a little mushy (gnocchi continues to absorb liquid). This dish does not freeze and thaw well; the gnocchis become bloated and mushy.

Nutrition

• Calories: 780 kcal
• Lipides Totaux: 40 g
• Lipides Saturés: 16 g
• Cholestérol: 99 mg
• Sodium: 2073 mg
• Glucides Totaux: 71 g
• Fibres Diététiques: 11 g
• Sucres Totaux: 5 g
• Protéines: 37 g