Gnocchi and White Bean Skillet

Gnocchi and White Bean Skillet


Yield: 2 dinner or 4 side portions

Nutrition (1 serving or 22.90 oz)

Calories 1128;
Protein 33.9 g;
Total Fat 47.5 g;
Saturated Fat 5.6 g;
Trans Fat 1.1 g;
Cholesterol 11 mg;
Carbohydrates 149.4 g;
Dietary Fibre 19.3 g;
Sugar 5.5 g;
Sodium 1739 mg;
Vitamin A 1156 re;
Vitamin C 109 mg;
Calcium 469 mg;
Iron 6.3 mg;
2 cupsDrained & rinsed white pea/navy beans500 mL
2 tbspCanola oil, divided30 mL
1/2white onion, chopped1/2
1/2large bunch kale, stems removed, chopped1/2
salt and pepper, to taste
1/4 cupParmesan cheese, grated60 mL
1/4 cupCanola oil*60 mL
juice from half a lemon
2garlic cloves, crushed2
1 tbspItalian seasoning15 mL
1/2 tspred pepper flakes2 mL

Prep Time: 15 min.
Cook time: 15 min.


  1. Prepare gnocchi per package instructions.
  2. In a large nonstick skillet, heat 1 tbsp Canola oil over medium heat. Add boiled gnocchi and sauté until slightly crispy, about 5-7 minutes. Remove gnocchi from pan, set aside.
  3. In the same pan, add remaining oil, add onion and garlic, cook until onion is translucent, about 5 minutes. Add beans and one handful of kale at a time, cooking until wilted. Remove from heat and season with salt and pepper.
  4. In a jar with a lid, combine all the dressing ingredients, replace lid and shake until combined and oil starts to emulsify. Set aside.
  5. In a large bowl add gnocchi, beans and kale, drizzle with dressing and toss gently to coat. Top with Parmesan cheese.

*Canola oil is a great fat to help you absorb all the fat-soluble vitamins (A, D, E and K) in your fruits and veggies. It has a light, neutral taste that won’t compete with other flavours. And it’s high in healthy omega 3 fats and low in bad saturated fats.