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Mediterranean Gnocchi Skillet
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Mediterranean Gnocchi Skillet with White Beans and Spinach
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

A delicious and flavorful weeknight meal, this Mediterranean gnocchi skillet has fresh tomatoes, white beans, spinach, olives, feta and fresh herbs making dinner long-lasting, comforting, and tasty. 

Course: Dinner, Entree, Main Course
Cuisine: Mediterranean
Servings: 4
Author: Caitlin
Ingredients
  • 1 Tbsp + 2 tsp olive oil, divided
  • 1 16 oz. package of gnocchi
  • 1/2 red onion, sliced thin
  • 2 cloves garlic, minced
  • 2 Tbsp water
  • 1 cup tomatoes, chopped
  • 1/4 cup green olives, sliced
  • 1/4 cup kalamata olives, sliced
  • 1/4 tsp red pepper flakes
  • 1/4 tsp salt
  • 1/8 tsp ground black pepper
  • 1/2 cup white wine
  • 1 15 oz. can cannellini beans, or other white beans, drained and rinsed
  • 5 oz fresh baby spinach
  • 1 Tbsp fresh lemon juice
  • 1/3 cup fresh herbs, such as basil, oregano and/or thyme chopped and divided
  • 1/3 cup feta
Instructions

  1. Heat 2 tsp of olive oil in a large skillet over medium heat. Once hot, add the gnocchi to the skillet and saute for 6-8 minutes, until lightly golden. Set gnocchi aside and keep warm. 

  2. Heat the remaining 1 Tbsp of olive oil in the same skillet over medium heat. Add the red onion, garlic, water, and a pinch of salt and saute until the onion is translucent about 5 minutes. 

  3. Add the chopped tomato, olives, red pepper flakes, salt, and pepper to the skillet and stir to combine with the onion and garlic. Stir in the white wine. Bring the mixture to a simmer and cook for about 5 minutes, reducing the wine by half and breaking up the chopped tomatoes. 

  4. Once the wine has reduced, add in the cannellini beans, the spinach, lemon juice and most of the herbs, reserving a small handful for garnish. Cook, stirring occasionally until the spinach is wilted, about 3 minutes. 

  5. Return the gnocchi to the skillet and stir to combine. Sprinkle the feta cheese over the top, cover and cook until the cheese is melted and the skillet is bubbly. 

  6. To serve, divide among 4 plates and sprinkle the remaining herbs over the gnocchi, as well as additional red pepper flakes if preferred. 

Notes

To make this recipe I used my favorite Lodge cast-iron skillet, which is my go-to. I think everyone should have one in their kitchen.