Gnocchi with Escarole & Beans
Where all my Italians at?! This was one of those I need something fast but also something comforting to eat days. For those of you who don’t know I’m half Italian and also half Colombian so I grew up with these lovely flavors of both countries. I was craving a traditional excarole and beans, but I wanted to make it an entire meal. Also, I didn’t have any cannellini beans in the house! So I came up with this little number.
I cut a few corners and used frozen gnocchi because honestly ain’t noooo one got time on a week day to make gnocchi from scratch! You guys.... the gnocchi got nice and toasty from the olive oil and boy oh boy was it delicious!
Also side note: I love this dish because of its simplicity but also it’s wonderful fiver content from the beans and all of that lovely Vitamin A (hello nice skin and a healthy immune system!) from the escarole.
Here’s how to make it:
Gnocchi, frozen one bag
1 can of butter beans (don’t drain and rinse)
1/4 cup white wine
1/2 cup grape tomatoes
1 bunch of escarole, roughly chopped
6-7 garlic cloves, minced
3 Tbsp. cup extra virgin olive oil
1/2 tsp dried oregano
1/2 tsp dried basil
Red pepper flakes (optional)
Put up a pot of water to boil. Cook gnocchi until they float to the top. Set aside.
While waiting for water to boil heat olive oil on high and throw in garlic. Heat until golden brown.
Throw in gnocchi and toast until gnocchi is golden brown. Remove from pan and set aside.
In the same pan add in white wine, oregano, basil, red pepper flakes, escarole, and tomatoes. Simmer on low until the wine has reduced in half.
Add in butter beans with contents of the can included. Cook for about 4-5 minutes.
Toss in the gnocchi for about 1-2 mins until thoroughly combined.
Serve with some shredded Parmesan cheese and fresh basil! Salt as needed. Enjoy!
Hope you enjoy this one! I sure did!
Until Next Time,