In the hustle and bustle of weeknight dinners, we often crave a dish that's delicious and satisfying. This sun-dried tomato and white bean gnocchi recipe comes together quickly and is also a pretty healthy dinner option.
Gnocchi (pronounced nyoh-kee) is a type of Italian pasta that is traditionally made from potatoes, flour, and sometimes egg. The word "gnocchi" is derived from the Italian word "nocca," meaning knuckle or knot, which reflects the characteristic shape of these dumplings.
This dish is perfect for a cozy weeknight gathering around the dinner table!
Getting Started
Prepping all your ingredients before you start cooking will always set you up for success in the kitchen. That way, you're never scrambling, risking overcooked food, etc.
The great thing about this recipe is that there are only 3 ingredients that need real prep.
Now let's get cooking!
Making this gnocchi recipe
Next, you'll be cooking the turkey sausage. In this gnocchi recipe, you'll be making your own turkey sausage and I promise, it's easier than you think!
Place a Dutch oven on the stove over medium heat. I love my 5 quart Dutch Oven.
Combine the ground turkey, fennel seed, Italian seasoning, salt, and pepper. Stir occasionally until cooked throughout, then set aside.
While the turkey is cooking, get some water on the stove over high heat. Once boiling, add the gnocchi and cook according to package instructions until al dente. Then drain it and set those glorious little pasta dumplings off to the side!
Pro Tip: How do you know when the gnocchi is done? Once they're all floating in the pot!
At this point, your turkey and gnocchi are both cooked and set aside in separate bowls. We'll add them back in later!
Next, take a tablespoon of oil from the sun-dried tomato jar (YUM) and heat it up in your now empty Dutch oven.
Then you'll add the shallot and garlic and cook until fragrant. Next, add the mushrooms, sun dried tomatoes, and beans. Cook for 6 minutes.
Okay, the veggies are cooked, the smell is incredible, and now you're ready to toss in the spinach! Continue cooking until it's wilted.
Once the spinach is done, it's time to add the turkey meat back into your Dutch oven. Keep the gnocchi on hold for now!
Sun-dried tomato sauce
Turn your stovetop down to low heat and add the chicken broth, tomato sauce, and Greek yogurt.
Pro Tip: Greek yogurt is a healthy substitute for recipes that call for heavy cream or mayonnaise. I promise, you will not taste the difference!
Finish the sauce by adding lemon juice, oregano, basil, salt, and pepper. Give it all a big 'ol stir!
At this point, your kitchen should smell amazing and your gnocchi is probably done. Let the sauce and veggies keep cooking on low heat.
You're almost done!
Now you can dump those perfect little pillows of potato into your veggie and meat mixture, give it a stir and serve. OR, if you have a little extra time and wanna kick it up a notch, you can pan fry the gnocchi first!
Optional: Pan Fried Gnocchi Recipe
If you've never pan fried gnocchi before, you're in for a real treat!
It's a really simple process and it actually only adds a few minutes to the total cook time for this dish.
Why do you pan fry gnocchi?
- 1Texture: Pan-frying gnocchi gives it a crispy exterior while keeping the inside soft. So if you like crunchy on the outside, soft on the inside, incorporating this technique into cooking any gnocchi recipe is perfect for you!
- 2Caramelization: Creating a caramelized golden brown crust adds a depth of flavor and a slightly nutty taste that boiling alone cannot achieve.
- 3Versatility: Pan-fried gnocchi can be easily incorporated into various recipes, including those with sauces, vegetables, or proteins. The crispy exterior helps the gnocchi hold up well in different preparations.
How to Pan Fry gnocchi
- 1Start by placing a shallow pan over medium high heat.
- 2Add 1 1/2 Tablespoons of butter and let it melt. At this point you can always add ingredients like garlic, red pepper flakes, or onion powder into the butter to boost the flavor.
- 3Once the butter is melted, add the gnocchi to the pan. You'll want to be stirring them frequently so that they don't burn!
- 4Once they are a beautiful, caramelized golden brown color, they're done!
Now you're ready to combine them in the Dutch oven with the rest of the dish.
I recommend topping with parmesan and fresh basil. Serve and enjoy!
I hope you love this hearty and delicious dish! Give it a try and let me know what you think in the comments below.
Have you ever used Greek yogurt as a healthy substitute for either heavy cream or mayonnaise in your cooking? I'd love to know what your favorite healthy ingredient substitutions are!
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Gnocchi Recipe
Sun-Dried Tomato and White Bean Gnocchi
Ingredients
- 1 lb Ground Turkey 94% lean
- 1 tsp Fennel seed
- 1 tsp Italian seasoning
- 16 oz Gnocchi
- 1 Large shallot about 3 oz
- 3 cloves Garlic minced
- 1/2 cup Sliced oil-packed sun-dried tomatoes plus 2 Tablespoons of oil from the jar divided
- 6 oz Mushrooms sliced
- 15.5 oz Canned White Cannelinni Beans rinsed
- 5 oz Spinach
- 1/2 cup Chicken broth low sodium
- 8 oz Tomato sauce
- 1/2 cup Greek yogurt plain, nonfat
- 1 Tbsp Lemon juice
- 1 tsp Oregano dried
- 1 tsp Basil dried
- Salt and pepper to taste
- Parmesan cheese for topping
- Fresh basil shredded, for topping
- 1.5 Tbsp Butter optional, for pan frying
Instructions
- Place a Dutch oven on the stove over medium heat and add one Tablespoon of oil from the sun-dried tomato jar. Combine ground turkey, fennel seed, italian seasoning. Add salt and pepper to taste. Stir occasionally.
- While the turkey is cooking. Fill a separate pot with water and put over high heat. Once boiling, add the gnocchi and cook according to package instructions for al dente. Drain and set aside.
- Once the turkey is cooked throughout, remove from Dtuch oven and transfer it to another bowl. Set aside.
- Add another Tablespoon of oil from the sun-dried tomato jar into the Dutch oven. Once the oil is shimmering, add shallots and minced garlic and cook until fragrant.
- Stir in the mushrooms, beans, and sun-dried tomatoes. Cook for 6 minutes.
- Add in the spinach and cook until wilted.
- Combine the turkey sausage back into the Dutch oven. Turn stove to low heat.
- Stir in chicken broth, tomato sauce, and Greek yogurt until well combined.
- Add the gnocchi to the Dutch oven and mix thoroughly. For even more robust flavor, try pan frying the gnocchi before adding them back into the dish!
- Serve topped with parmesan cheese and fresh shredded basil
How To Pan Fry Gnocchi
- Place a shallow pan over medium high heat. Add 1 1/2 Tablespoons of butter and let it melt.
- Once the butter is melted, add the gnocchi to the pan, stir frequently.
- Once they have turned a golden brown color (about 5-7 minutes), remove from pan and combine with remaining ingredients in Dutch oven.
- Serve and enjoy!