This Beans and Greens recipe features Calabrian chili paste and gnocchi—perfect when you're craving easy comfort food with a little kick. It's cheesy, 100% plant-based, and the whole meal comes together in one pan and 35 minutes!
I'm a sucker for comfort food meals made in a skillet... or any one pan, really. Take my Creamy Tuscan White Bean Skillet and Cheesy Cauliflower and Ground "Beef" Skillet as evidence. And then there's this White "Chicken" Chili Casserole. So good!
Lately I've been on a huge Calabrian chili paste kick (seriously, if you like spicy foods and you're not already obsessed with it, consider this a sign).
So I figured an Italian beans and greens skillet would be an easy way to incorporate Calabrian chili into a weeknight dinner recipe. And to make it even more filling, we're tossing in some gnocchi, too!
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Why We Love It
- One-pan meal – minimal cleanup and maximum flavor.
- Customizable heat – go big with with the Calabrian chili or keep it mellow.
- Versatile ingredients – swap the gnocchi for pasta or rice, or skip it altogether. Switch things up with a variety of different leafy greens, beans, and herbs.
- Vegan comfort food – so many satisfying textures and flavors and totally plant-based!
Ingredient Notes & Subs
- Cooked beans: I like cannellini beans here because they're mild and creamy. Other white beans are also great, even chickpeas work in a pinch! Use homemade or canned beans.
- Greens: I opted for Tuscan kale plus several handfuls of mixed super greens because I had some in the fridge. Curly kale or other dark leafy greens are also great—think collards, mustard greens, dandelion greens, escarole, and Swiss chard.
- Gnocchi: Traditional gnocchi often contains egg, but many brands of shelf-stable gnocchi are vegan. You can also find gluten-free varieties without egg.
- Aromatics: Shallots and garlic add savory flavor to the base of the dish. Feel free to use onion instead of shallots.
- Calabrian chili paste (or Bomba sauce): I use Trader Joe's Italian Bomba Hot Pepper Sauce. Shopping for Bomba can be confusing because some are simple (made primarily with chili peppers, oil, vinegar, and salt), while others have added veggies like eggplant or artichoke. Here we're using a simple variety. Note that the Calabrian chilis in Trader Joe's Bomba are fermented, which gives it tang and depth. If you don’t live near a Trader Joe’s, you can find traditional Bomba and Calabrian chili pastes online and in most stores.
- Italian seasoning: I always have this blend on hand because it's such an easy way to add savory Italian flavor to everything from vegan ricotta to tofu meatballs. If you don't have the blend, you can make your own by combining: ¾ teaspoon oregano, ¼ teaspoon each marjoram and thyme, and a pinch each of basil, rosemary, and sage.
- Cheese: You don't have to add cheese to this dish, but we thought my homemade vegan cheese really did take the comfort food vibes to the next level! Or save time with store-bought shredded vegan cheese.
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Refer to the recipe card below for amounts and full step-by-step instructions.
How to Make Beans and Greens
First, pan-fry the gnocchi for 3–4 minutes per side, until golden and cooked through. Season with salt and pepper and a squeeze of lemon juice. Transfer to a plate.
Next saute the shallots for about 3 minutes. Add the garlic, Italian seasoning, and chili paste, and cook for 1 minute, stirring frequently.
Add the greens to the pan, and cook until dark green and wilted down, about 2 minutes. Deglaze with white wine or broth, and season with salt and pepper.
Add the white beans and cook for several minutes or until most of the broth has evaporated and the beans are hot. Return the gnocchi to the pan, and top with cheese, if desired. Reduce heat to low, cover, and cook for 2–3 minutes or until the cheese it melted.
Hint :
In the mood for EXTRA cheese? Instead adding it only on top, fold some in when you add the gnocchi back to the pan!
Tips & Swaps
- Gluten-free: Choose a gluten-free vegan gnocchi like this one from L'Oro Del Sud. Or go the homemade route—this gnocchi recipe by Pretty Delicious Life looks perfect!
- Replace the gnocchi: Serve the beans and greens over pan-fried polenta rounds. Or fold in cooked pasta or rice.
- Other greens: Swiss chard, escarole, collard greens, spinach, or even arugula are all great. If using spinach or arugula, add it toward the end since they cook more quickly.
- Make it creamy: Fold in extra cheese or add a spoonful of cashew cream or vegan bechamel.
- Less spicy: Dial back the Calabrian chili paste or skip it and adjust lemon and salt to taste.
FAQs
Harissa has a similar heat and depth, or use crushed red pepper with a little tomato paste, lemon juice, and olive oil. The flavor won’t be exactly the same, but still delicious.
Absolutely! And there's no need to boil it first. Just add it straight to the skillet as you would with shelf-stable. It may take a minute or two longer to cook.
Yes! It reheats really well. Store leftovers in the fridge for up to 5 days. Reheat on the stovetop with a splash of broth or water to keep it from drying out or in the microwave.
I hope you enjoy this slightly spicy take on beans and greens! If you give it a try, I'd love to hear from you. Be sure to share your feedback with us in the comments below!
Recipe
Beans and Greens With Gnocchi & Calabrian Chili
Equipment
- cast iron skillet - or large non-stick saute pan
Ingredients
- 2 Tablespoons oil - see notes for oil-free option
- 16 ounces shelf-stable vegan gnocchi
- 1 small lemon - halved
- sea salt and black pepper
- 2 medium shallots, diced - or 1 yellow onion
- 4 cloves garlic, minced
- 1½ teaspoons Italian seasoning - see Notes
- 3 Tablespoons Calabrian chili paste - plus more for serving; I use TJ's Italian Bomba Hot Pepper Sauce
- 1 large bunch kale - any variety
- 3 ounces baby spinach, optional - or mixed baby greens
- ½ cup dry white wine - or vegetable broth + a squeeze of lemon
- 2 (15 oz) cans cannellini beans - rinsed and drained
- 3–4 servings vegan mozzarella - tap for recipe; or use store-bought shreds
Instructions
- If using my vegan cheese recipe, make it first, and set aside (use the thinner, pourable version).
- Preheat a large 12-inch skillet or non-stick saute pan over medium heat. Add 2 tablespoon oil and swirl around to coat the pan. Arrange gnocchi in a single layer in the skillet; cook undisturbed for 3–4 minutes or until golden underneath. Flip and cook the other side until golden and the gnocchi are cooked through. Add a generous squeeze of lemon juice, and season with salt and pepper. Transfer gnocchi to a plate.
- Wipe out the pan and add a bit more oil if needed. Cook the shallot for 2–3 minutes, until translucent. Add the garlic, Italian seasoning, and Calabrian chili paste. Stirring, cook for 1 minute.
- Add the kale and cook until wilted down, about 2 minutes. Add the white wine and bring to a simmer. Season with ½ teaspoon fine sea salt and about ¼ teaspoon black pepper.
- Add the white beans to the skillet and cook for 3-4 minutes or until the greens are tender and most of the wine has evaporated. Return the gnocchi to the pan, and stir to incorporate. Taste for seasoning, adding more lemon juice, chili paste, salt or pepper as desired.
- Add dollops of the homemade mozzarella on top—or sprinkle with store-bought shredded cheese. Cover, reduce heat to low, and cook until the cheese is hot and melty, about 2 minutes. Remove from heat and let stand, covered, for a few minutes before serving.
Notes
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
KER says
We loved this recipe. Delicious and comforting.
Lori Rasmussen says
I'm so glad you enjoyed it, and thank you for sharing that with us!