This creamy Butter Bean Gnocchi is rich, comforting and ready in just 10 minutes. Pillowy gnocchi, a creamy crème fraîche sauce, tender and fibre packed butter beans, all come together in one pan. With some spinach and tomatoes for an easy meal that tastes far more indulgent than it actually is.
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It's the summer holidays, every day is utter chaos juggling work and entertaining the kids, and we need meals that are cooked in just 10 minutes.
Gnocchi always goes down well with my kids, so that is how I came up with with 10 minute butter bean gnocchi recipe.
Instead of boiling the gnocchi, it is fried directly in the pan until lightly golden and a little crisp around the edges - total game changer for cooking gnocchi!
This gives it a much more satisfying texture and means there is no separate pot of water to boil. The rest of the ingredients are then stirred straight into the same pan, creating the most incredible creamy sauce with very little washing up. That's a dinner win for us!
Looking for more gnocchi recipes? Why not try our delicious Tomato and Chicken Gnocchi, popular Halloumi Traybake with Gnocchi or our comforting Creamy Sausage Gnocchi?
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Why You Will Love It
- Ready in around 10 minutes.
- Made entirely in one pan.
- Delicious creamy sauce.
- Easy to customise with different vegetables and seasonings.
Ingredients and Substitutions
A full ingredients list, along with US Customary and Metric measurements, can be found in the recipe card at the end of this post.
- Gnocchi - Fresh potato gnocchi works particularly well because it cooks quickly and becomes golden when fried. Shelf-stable gnocchi can also be used (which is what we used), There is no need to boil the gnocchi before adding it to the frying pan. Have you tried making your own gnocchi with leftover mashed potatoes?
- Creme fraiche - This creates a smooth sauce and is less likely to split than some lighter dairy products. Full-fat crème fraîche produces the richest result, but a reduced-fat version can be used.
- Stock - This loosens the crème fraîche and helps form the sauce. Start with approximately 200ml, then add a little more if the sauce becomes thicker than you would like.
- Butter beans - Canned butter beans make this recipe quick, filling and convenient and high in fibre too. Drain and rinse them before use to remove the canning liquid. Our favourite butter beans are from Bold Beans.
- Sun-dried tomatoes - Drain away most of the oil before chopping them, although a little of the oil can be used for frying the gnocchi.
- Spinach - Such a great vegetable to add to a quick cooking dish. You could use frozen spinach too, but that would add a little extra liquid.
- Garlic - You can use fresh or frozen, just make sure it is very finely crushed so it mixes well into the sauce.
- Lemon - This really helps to lighten and freshen up the dish.
- Seasoning - We used Italian seasoning, but free free to use your favourite seasoning blend, or some dried herbs and paprika.
- Parmesan - Parmesan adds saltiness and helps the sauce thicken. As Parmesan is not always vegetarian, use a vegetarian Italian-style hard cheese if needed to keep this a vegetarian dish.
Variations
Spicy - Add ½ teaspoon of dried chilli flakes with the garlic. For a stronger kick, finish the dish with chilli oil or finely sliced fresh chilli.
Extra vegetables - This recipe is easy to bulk out with extra vegetables. Good options include: kale, sliced mushrooms, frozen peas, chopped courgette (zucchini), roasted red peppers, tenderstem broccoli or artichoke hearts. Firm vegetables such as mushrooms, broccoli or courgette should be fried with the gnocchi. Quick-cooking vegetables such as peas can be added with the sauce.
Beans - Cannellini beans, haricot beans or chickpeas can replace the butter beans. Cannellini beans are the closest match in texture, while chickpeas create a firmer, nuttier dish.
Pesto - Stir one or two tablespoons of basil pesto into the butter bean gnocchi sauce. Reduce the Parmesan slightly, as pesto already contains cheese and salt.
Extra protein - To make this gnocchi with butter beans even more of a substantial meal, add cooked chicken, shredded rotisserie chicken or plant-based chicken pieces. Fry uncooked ingredients fully before adding the sauce.
How To Make Butter Bean Gnocchi
- Step 1: Heat the oil in a large pan and add the gnocchi.
- Step 2: Gently fry the gnocchi until it starts to get crispy - about 5 minutes. Stir regularly.
- Step 3: Add the remaining ingredients to the pan.
- Step 4: Mix well and simmer for 5 minutes until the sauce has thickened and the spinach has wilted.
Serving Suggestions
This butter bean gnocchi is filling enough to serve as a complete meal, but it also pairs well with simple vegetable sides.
Try serving it with:
- A crisp green salad with our Lemon Vinaigrette.
- Air Fryer Garlic Bread.
- Roasted Tenderstem Broccoli.
- Steamed green beans
- Grilled asparagus
- A tomato and basil salad
- Roasted courgettes or peppers
For a lighter meal, serve smaller portions of the gnocchi alongside a large salad. For something more indulgent, add garlic bread and an extra scattering of Parmesan.
A spoonful of chilli crisp, pesto or herb oil also makes an excellent finishing touch.
How To Store Butter Bean Gnocchi Leftover
Fridge - Allow leftovers to cool, then transfer them to an airtight container. Refrigerate for up to three days. The sauce will thicken considerably once chilled because the gnocchi and beans continue to absorb moisture.
Reheat - Reheat the gnocchi gently in a frying pan or saucepan over a low-to-medium heat. Add a splash of water, milk or vegetable stock to loosen the sauce. Stir regularly until the gnocchi and beans are piping hot throughout.
Individual portions can also be reheated in the microwave. Cover loosely and heat in short intervals, stirring between each one. Add a spoonful of liquid before reheating to restore the creamy consistency.
Freeze - Freezing is possible, but it is not the best option for this dish. Gnocchi can become softer after thawing, while crème fraîche-based sauces may separate slightly. For the best texture, prepare and eat the recipe fresh or refrigerate leftovers for a few days.
Dannii's Top Tips
- Use a large frying pan so the gnocchi has enough space to brown rather than steam.
- Avoid stirring the gnocchi constantly; let it sit against the hot pan for short periods to develop crisp, golden edges.
- Use some of the oil from the sun-dried tomato jar instead of olive oil for extra flavour.
- Drain and rinse the butter beans before adding them to the pan.
- Chop the sun-dried tomatoes into small pieces so their flavour is evenly distributed. You can add some fresh tomatoes too.
- Add the stock gradually, as different brands of gnocchi and crème fraîche may need slightly different amounts of liquid.
- Keep the heat at medium once the sauce ingredients have been added so the sauce does not reduce too quickly.
- Add salt only after tasting the finished dish, as the stock, Parmesan and sun-dried tomatoes may already provide enough seasoning.
- Stir in a splash of water, stock or milk if the sauce becomes too thick.
- Serve the gnocchi immediately, as the sauce will continue to thicken while it sits.
Frequently Asked Questions
The gnocchi, beans and Parmesan all absorb or thicken the liquid. If it is too thick, stir in a splash of stock, water or milk until the sauce reaches your preferred consistency. If it is too thin, continue cooking it uncovered for another minute or two. You can also add a little more finely grated Parmesan, which will help thicken the sauce.
The dish is best prepared immediately before serving because the gnocchi gradually absorbs the sauce. To save time, the garlic and sun-dried tomatoes can be chopped in advance, and the beans can be drained and rinsed.
More 10 Minute Dinners
- 10 Minute Cream Cheese Pasta10 Minutes
- Chilli Prawn Linguine10 Minutes
- 10 Minute Halloumi Tacos10 Minutes
- Yaki Udon7 Minutes
If you've tried this white bean gnocchi recipe, let us know how you got on in the comments below.
Tag us in your creations on Instagram @hungryhealthyhappy - Use the hashtag #hungryhealthyhappy too.
Recipe
Creamy Butter Bean Gnocchi (10 Minute Meal)
Recipe Video
Ingredients
- 1 tablespoon of Olive oil
- 500 g (1.1 lb) of Gnocchi
- 200 ml (7 floz) of Vegetable stock
- 150 g (0.66 cup) of Reduced fat crème fraîche
- 260 g (1.33 cups) of Butter beans
- 60 g (0.5 cup) of Sun-dried tomatoes - chopped
- 80 g (2.5 cups) of Spinach
- 2 Garlic cloves - crushed
- 2 tablespoons of Lemon juice
- 1 tablespoon of Italian seasoning
- 10 g (0.33 oz) of Italian hard cheese - grated
Instructions
- Heat 1 tbsp of Olive oil in a large pan and add 500 g of Gnocchi.
- Gently fry the gnocchi until it starts to get crispy - about 5 minutes. Stir regularly.
- Add 200 ml of Vegetable stock, 150 g of Reduced fat crème fraîche, 260 g of Butter beans, 60 g of Sun-dried tomatoes, 80 g of Spinach, 2 Garlic cloves, 2 tablespoons of Lemon juice, 1 tbsp of Italian seasoning and 10 g of Italian hard cheese to the pan.
- Mix well and simmer for 5 minutes until the sauce has thickened and the spinach has wilted.
Recipe Notes
- Use a large frying pan so the gnocchi has enough space to brown rather than steam.
- Avoid stirring the gnocchi constantly; let it sit against the hot pan for short periods to develop crisp, golden edges.
- Use some of the oil from the sun-dried tomato jar instead of olive oil for extra flavour.
- Drain and rinse the butter beans before adding them to the pan.
- Chop the sun-dried tomatoes into small pieces so their flavour is evenly distributed. You can add some fresh tomatoes too.
- Add the stock gradually, as different brands of gnocchi and crème fraîche may need slightly different amounts of liquid.
- Keep the heat at medium once the sauce ingredients have been added so the sauce does not reduce too quickly.
- Add salt only after tasting the finished dish, as the stock, Parmesan and sun-dried tomatoes may already provide enough seasoning.
- Stir in a splash of water, stock or milk if the sauce becomes too thick.
- Serve the gnocchi immediately, as the sauce will continue to thicken while it sits.
Nutritional Information
Where nutritional information is provided, it is approximate and calculated using online tools. Values can vary depending on the ingredients and brands used, but we endeavour to be as accurate as possible.
All timings are a guide and may vary depending on the ingredients, equipment and, where relevant, the appliance used. Changing the serving size may also affect the time needed.
Karen says
Really tasty meal. Lovely, rich Italian flavours and so quick and easy to make. I added half an onion and some peppers too (just because they needed using up) but would have been just as lovely without.
Sharon says
Loved it, so easy to make
Laila Baumann says
Italian seasoning - ingredients in this? :-)
Cristiana says
Loved it! Easy to make and flavorful.
Helen says
Absolutely delicious! Substituted fresh tomatoes, frozen garlic and frozen spinach as that's what I had, and it was perfect. Thanks so much :)
Alison J says
Absolutely delicious, I added some sliced chicken breast pieces and green pesto, a great one pan wonder.
Elaine Burgoyne says
This was absolutely delicious and full of flavour so easy to make in 1 pan.