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White Bean-Sage Cauliflower Gnocchi
White Bean-Sage Cauliflower Gnocchi
5 Reviews
From: EatingWell.com, January 2019
Turn lower-carb cauliflower gnocchi into a complete and satisfying meal with this riff on classic brown butter and sage gnocchi. We added beans to amp up the fiber and protein for a fast and healthy dinner.
- By: Joyce Hendley EatingWell Recipe Contributor
Ingredients 4 servings
for serving adjustment
Serving size has been adjusted!
Original recipe yields 4 servings
Nutrition per serving may change if servings are adjusted.
- 2 tablespoons butter
- 2 tablespoons olive oil
- 1 (12 ounce) bag frozen cauliflower gnocchi
- 1 (15 ounce) can low-sodium white beans, rinsed
- 1 tablespoon dried sage
- 1 tablespoon water
- ½ teaspoon salt
- ¼ teaspoon ground pepper
- 4 cups baby arugula
Preparation
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Prep
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Ready In
- Heat butter and oil in a large skillet over medium-high heat. Add gnocchi and cook until browned, about 5 minutes.
- Add beans, sage and water. Cover and simmer until the gnocchi are tender and the beans are heated through, about 5 minutes. Season with salt and pepper. Serve over arugula.
- Serving size: about 1 cup
- Per serving: 280 calories; 15 g fat(5 g sat); 8 g fiber; 27 g carbohydrates; 6 g protein; 20 mcg folate; 15 mg cholesterol; 2 g sugars; 0 g added sugars; 664 IU vitamin A; 3 mg vitamin C; 92 mg calcium; 2 mg iron; 351 mg sodium; 352 mg potassium
- Carbohydrate Servings: 2
- Exchanges: 3 vegetable, 2½ fat, 1 starch, ½ lean protein
Reviews 5
November 24, 2020
By: MsP56
Love the flavors - it's a lovely comfort food type of recipe. The cauliflower gnocchi needed medium heat and patience to brown. I also made a few modifications: After gnocchi are browned, I added 1/2 a thinly sliced onion to the pan until softened, then 2 cloves of minced garlic. I substituted white wine - a generous slosh - for the water. Instead of serving it over arugula, I wilted kale in the pan once the wine was in. And, if you've got some truffle oil on hand - a drizzle over top when serving makes it!
October 29, 2020
By: Kirbi
I was surprised by how much I like this! I was worried a raw bed of arugula would be to bitter but the sage and the beans really worked. I think next time I'll let the frozen cauliflower thaw so I can really brown it.. but recipes good in my book! Will likely make it again.
October 21, 2020
By: Heather S
Pretty good! I used shelf gnocchi, added onions during the sautéing process, and used white wine instead of water. I also added EVOO to it at the end because it was very dry. Super quick to make and plan on doing it again. Would be a great side dish for the holidays.
June 11, 2019
By: Tammy
My family really enjoyed this dish! Reading the other review, and never having had TJ's frozen cauliflower gnocchi before, I made a couple of changes. Mainly, because of the sticking she said she experienced. I cooked the cauliflower on a lower heat. It took a bit more time, but it did brown and didn't stick to the pan too badly. After adding the beans and other ingredients, whatever stuck to the pan loosened up. I add the greens at the very, very end. Usually turning off the heat and covering and the steam wilts them perfectly. I also used fresh sage from my garden! Nothing beats when you can add local and/or fresh ingredients! It had a lot of flavor! This was a hit and I'll be making it again!
February 19, 2019
By: JessicaSophia
Made this with Trader Joe's frozen cauliflower gnocchi, and it was a huge disaster! The gnocchi stuck to the pan and never really browned, and in the step where you cover the pan to cook the beans and gnocchi, the gnocchi just fell apart into big globs.
I wilted the greens in the pan which looked more like the photo of the finished dish. Despite the globby gnocchi, the flavor was pretty good and my family ate it without complaint. Still, I wouldn't make it again, and my pan will need to soak for days to try to get the burnt stuff off!
