This Pesto Gnocchi Butter Beans & Greens is made with pan-fried gnocchi, a creamy basil sauce, protein-rich butter beans, and seasonal veggies, including leeks, asparagus, and peas. It's fresh, filling, and the perfect plant-based lunch or dinner!
If you loved my Creamy Mushroom Kale Gnocchi or Gnocchi with Tomato Cream Sauce, then you are going to adore this newest gnocchi dish!
It celebrates all the best flavors of early Summer produce, is vegan, and can be made in just 40 minutes!
Ingredients:
Ingredient & substitution notes:
- Gnocchi: I used store-bought gnocchi for this recipe; however, I've also made it with my homemade vegan gnocchi, and that makes it even better!
- Leeks: If you can't find leeks, substitute with one diced shallot or ¼ of a diced onion for similar results.
- Peas: I used frozen peas since that's what I had on hand, but fresh peas work too- just cook them for a bit less time (about 1 minute vs 3-5)
- Coconut milk: Can substitute 1:1 with creamier non-dairy milks like oat milk or soy milk.
- I don't recommend almond milk here as I find it's not creamy enough for the sauce.
- Butter Beans: Have a mildly sweet and nutty flavor.
- If you can't find any, try lima beans (essentially the same thing), cannellini beans, or chickpeas for similar results.
How to make pesto gnocchi & greens
Make the basil cream sauce:
This step couldn't be easier! Just add the spinach, basil, coconut milk, nutritional yeast, lemon juice, salt, and pepper. Then, blend until the sauce is completely smooth and bright green in color.
In my Beast Blender, this only takes about 2-3 minutes, but the time will vary based on the blender! Set the sauce aside while you make the gnocchi.
Pan-fry the gnocchi:
Heat butter in a pan until melted and bubbling. Then, add in the gnocchi and pan-fry for about 10 minutes until golden and crisp on the outside. You'll want to stir it a few times to get it evenly browned, but you don't need to stir it constantly.
While the gnocchi is cooking, you can prep the veggies, including chopping the asparagus, dicing the leek, mincing the garlic (I use a garlic press), and getting the peas measured and ready to cook. You can also strain and rinse the butter beans at this time.
Cook the vegetables:
Remove the gnocchi from the pan and set aside. Add one Tablespoon of butter to the same pan. Once it has melted and is bubbling, add the asparagus, diced leek, and minced garlic to the pan and saute for about 5 minutes.
Put it all together!
Next, add in the butter beans and peas and cook for another 2-3 minutes. Then, pour in the basil cream sauce and gnocchi. Mix it all together and cook over medium heat for another 2 minutes until warmed.
Remove the creamy pesto butter beans & gnocchi from the heat and serve warm! I like to top with additional fresh basil, salt, and salt & pepper as needed.
FAQ & Tips:
Can I add different vegetables to this pesto gnocchi?
Definitely! Cooking time is going to vary based on what you add, but you can experiment and add any veggies you want.
The leeks can easily be substituted for 1 shallot or ½ onion. The asparagus could be substituted for broccoli. You can also mix in some fresh spinach at the end for even more greens!
Can I boil the gnocchi instead of pan-frying?
Definitely! Just follow the package instructions and add them at the same time as the recipe states.
How do I store leftover pesto gnocchi?
This dish really is best enjoyed the day it is made! However, leftovers can be stored in a closed container in the fridge for 2-3 days or in the freezer for up to 3 weeks.
Reheat until warmed throughout in the microwave or on the stovetop to enjoy!
I can't wait for you to try these Pesto Gnocchi Butter Beans & Greens! It is packed with healthy greens, protein-rich butter beans, and has the perfect mix of early Summer flavors. Enjoy!
-TSG
More gnocchi recipes you will love:
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Ingredients
Creamy Basil Sauce:
- 1 cup fresh basil
- 1 cup fresh spinach
- 1 cup coconut milk
- 2 Tablespoons nutritional yeast
- 1 Tablespoon lemon juice
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
Gnocchi, Veggies, & Beans:
- 3 Tablespoons vegan butter
- 16 ounces gnocchi 1 package
- ½ cups leek thinly sliced, about 1 large leek
- 2 cups chopped asparagus
- 3 cloves garlic minced
- 1 ½ cups drained & cooked butter beans (if canned 1 ½ cups is 1 14 ounce can)
- â…“ cup frozen peas or fresh
- fresh basil optional, as garnish
Instructions
Make the basil cream sauce:
- Add the basil, spinach, coconut milk, nutritional yeast, lemon juice, salt, and pepper to a blender.
- Blend until completely smooth and bright green in color (about 2-3 minutes). Set aside for later.
Pan-fry the gnocchi:
- Add 2 Tablespoons of the vegan butter to a large pan and turn the heat to medium. Once the butter has melted and is bubbling, add in the gnocchi.
- Cook the gnocchi for about 10 minutes, stirring occasionally, until golden brown and beginning to crisp.
- Remove the gnocchi from the pan and set aside.
Cook the veggies & beans:
- While the gnocchi is cooking, prep the veggies. Dice the asparagus, thinly slice the leek, and mince the garlic.
- Add the remaining 1 Tablespoon of butter to the same saucepan that the gnocchi was previously in. Once it has melted and is bubbling, add in the asparagus, leeks, and minced garlic. Saute together for about 5 minutes.
- Next, add in the butter beans and frozen peas. Saute with the vegetables for another 2-3 minutes.
Put it all together:
- Add the pan-fried gnocchi to the pan of vegetables and beans, then pour the basil sauce on top.
- Mix everything together over medium heat for about 2 more minutes to warm up the sauce.
- Remove the pan from the heat and serve warm. Garnish with extra fresh basil if desired and enjoy!
Notes
- Please see the blog post for substitution ideas and more recipe tips.
- Leftovers can be stored in a closed container in the fridge for 2-3 days or in the freezer for up to 3 weeks.
- Reheat until warmed throughout in the microwave or on the stovetop to enjoy!
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