Calabrian Chile Gnocchi & White Bean Bowls
Difficulty Level: Easy
-
Prep Time:10 Minutes
-
Cook Time:PT30M20 Minutes
-
Yield:2-4 Servings
Ingredients
- 1 (16 ounces) package refrigerated or shelf-stable gnocchi
- 1 (15 ounces) can cannellini beans, drained and rinsed
- 2 cloves garlic, minced
- 1 tablespoon chopped Calabrian chile, more to taste
- 1 large head escarole, chopped
- 2 tablespoons fresh lemon juice
- ½ cup grated Parmesan cheese
- 3 tablespoons olive oil, plus more as needed
- Salt and freshly ground black pepper
- Toasted breadcrumbs, optional
- 1 (453.59g) package refrigerated or shelf-stable gnocchi
- 1 (425.24g) can cannellini beans, drained and rinsed
- 2 cloves garlic, minced
- 12.78g chopped Calabrian chile, more to taste
- 1 large head escarole, chopped
- 25.56g fresh lemon juice
- 118.29ml grated Parmesan cheese
- 38.34g olive oil, plus more as needed
- Salt and freshly ground black pepper
- Toasted breadcrumbs, optional
Skip the boiling water! Crisping the gnocchi straight in the skillet gives it golden, toasty edges while keeping this hearty bowl quick enough for a busy weeknight. Escarole, a mild, slightly bitter chicory, adds a fresh contrast to creamy white beans, with Calabrian chile, garlic, lemon and Parmesan bringing it all together.
Preparation
STEP 1
Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add the gnocchi and cook, stirring occasionally, until golden brown and crisp on the outside, about 6–8 minutes. Transfer to a plate.
STEP 2
Add the remaining olive oil and garlic to the skillet and cook for about 30 seconds, until fragrant. Stir in the Calabrian chile, then add the escarole and cook until just wilted, about 2–3 minutes.
STEP 3
Add the beans, gnocchi and lemon juice to the skillet and toss to combine. Cook for another 1–2 minutes, until everything is warmed through. Season with salt and pepper.
STEP 4
Divide among bowls and finish with Parmesan. Serve with toasted breadcrumbs, if desired.
Options
For toasted breadcrumbs, toss ½ cup breadcrumbs with 1 Tbsp. olive oil in a skillet over medium heat and cook, stirring often, until golden and crisp, about 3–5 minutes.
Add Italian sausage or substitute it for the white beans.
Substitute thinly sliced Brussels sprouts or other chicory for the escarole.
Substitute cannellini beans with another favorite white bean.
Add fresh parsley or basil for a fresh finish.