Italian White Bean and Sun-Dried Tomato (Fagioli in Crema di Pomodori Secchi)
Servings: 4 servings
Calories: 275kcal
Infusing velvety white beans with the zest of sun-dried tomatoes, aromatic garlic, and fragrant herbs creates a symphony of flavors in this dish. To elevate its vibrancy, I prefer adding a splash of my favorite California Balsamic, Lemon. Italian White Bean and Sun-Dried Tomato Sauce embodies a harmonious blend that beautifully reflects the rich culinary heritage of Italy.
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Equipment
- Large Skillet
- High speed Blender
Ingredients
- ½ cup sliced sun-dried tomatoes soaked in 1/2 cup boiling water
- 1 15 ounce can low-sodium cannellini beans, rinsed
- 1 large shallot minced (or 1 small onion finely chopped, about ¾ cup)
- ⅓ cup low-sodium vegetable broth
- ⅓ cup plant-based milk I like to use Silk's Cashew if you can tolerate nut-based milks for its creaminess and low calories
- 1 tablespoon lemon juice or lemon balsamic vinegar
- ¼ teaspoon salt
- ¼ teaspoon ground pepper
- 3 tablespoons fresh basil leaves or 1 tablespoon dried basil
- 1 16-ounce package shelf-stable gnocchi (optional)
- 1 5 ounce package baby spinach (optional)
Instructions
- Rehydrate or soak sun-dried tomatoes in 1/2 cup boiling water for 20 minutes. Reserve liquid.
- Meanwhile, heat a large nonstick skillet over medium-high heat. Add shallot (or onions) and dry saute until soft. Add beans and stir to combine. If needed, add a few tablespoons of water to prevent beans and shallots from sticking to pan and/or burning. Set aside.
- In a high-speed blender puree vegetable broth, rehydrated sun-dried tomatoes, plant-based milk, and basil. Blend until creamy. If more liquid is needed to obtain a creamy consistency, use the reserved liquid from rehydrating the sun-dried tomatoes.
- Add pureed sun-dried tomatoes to shallot; cook, stirring for several minutes.Add Lemon Balsamic or juice and stir. Salt and pepper to taste.The dish can be served at this stage or continue to add cooked gnocchi and spinach.
Optional Gnocchi and Spinach Additions
- Cook gnocchi per package directions and add to beans.
- Add spinach and cook until the spinach is wilted about 1 minute.
- Transfer to a plate. Serve topped with basil.
Notes
Is Gnocchi Healthy?
Gnocchi is typically made with mashed potatoes, flour and eggs. According to the USDA, a 1-cup serving of gnocchi will provide a good dose of B vitamins and vitamin A, as well as a couple of grams of fiber. Try my egg-free Cauliflower Wheat Gnocchi or pick up Trader Joe’s Cauliflower Gnocchi which really are delicious.
Is This Recipe Gluten-Free?
If you use traditionally made gnocchi, it will not be gluten-free since it is made with wheat flour. However, you can use gluten-free gnocchi to make this recipe gluten-free.
What Type of Sun-Dried Tomatoes Should I Use?
Look for dehydrated sun-dried tomatoes. Not only are the sun-dried tomatoes packed with flavor, we also use some of the flavorful water used to rehydrate them along with the other ingredients to make the base for the sauce.
Can I Use Other Types of White Beans?
Yes, you can! We use cannellini beans for this recipe, but you can use any type of white bean such as navy beans or Great Northern beans. Just make sure to use low-sodium canned white beans.
What Type of Gnocchi Works Best?
We use a package of shelf-stable gnocchi for convenience and quicker cooking time, but feel free to make gnocchi at home to elevate this delicious meal. Store-bought cauliflower gnocchi would also work well in this recipe.
Nutrition
Calories: 275kcal
