Beans and Greens With Gnocchi & Calabrian Chili

Overhead view of vegan beans and greens with gnocchi.

Beans and Greens With Gnocchi & Calabrian Chili

Prep Time 10

Cook Time 25

Total Time 35

Servings:5 servings

Author: Lori Rasmussen, My Quiet Kitchen

This Beans and Greens recipe features Calabrian chili paste and gnocchi. Perfect when you're craving an easy comfort food meal with a little kick. It's vegan, easily made gluten-free, and the whole meal comes together in one pan and 35 minutes!

Ingredients
US Customary | Metric

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

For oil-free: Instead of pan-frying the gnoochi, simmer in vegetable broth according to package directions. Also, replace the Calabrian chili paste with crushed red pepper flakes plus extra lemon and salt, to taste.

Gluten-free: I've seen several brands of gluten-free gnocchi online and (hopefully) in stores near you. If you are also vegan, also check to make sure it doesn't contain egg. Alternatively, swap the gnocchi for your favorite gluten-free pasta.

Italian seasoning: If you don't have the blend on hand, make your own by combining: ¾ teaspoon oregano, ¼ teaspoon each marjoram and thyme, and a pinch each of basil, rosemary, and sage.

Calabrian chili: I use Trader Joe’s Italian Bomba Hot Pepper Sauce. Some bombas are simple—just chilis, oil, and vinegar—while others include added veggies. This recipe calls for the simple kind. No TJs nearby? Look for Calabrian chili paste or traditional Bomba online or at specialty stores.

Store leftover beans & greens in the fridge for up to 5 days. Reheat in the microwave or in a pan with a splash of broth or water.

Nutrition