Reprinted with permission from Power Plates, copyright © 2018by Gena Hamshaw. Published by Ten Speed Press, an imprint of Penguin Random House LLC.
- 1 tablespoon olive oil, plus more as needed
- 2 large shallots, thinly sliced
- 4 cloves garlic, minced (I used 1 fat clove)
- 12 sun-dried tomato halves (oil-packed or dry-packed), coarsely chopped
- 5 ounces (140 g) baby spinach
- 11⁄2 cups (270 g) cooked cannellini or Great Northern beans, or 1 (15-oz, or 425-g) can, drained and rinsed
- 1 pound (450 g) vegan gnocchi (I used Trader Joe’s)
- 1 to 2 tablespoons balsamic vinegar
- Salt and freshly ground black pepper
OPTIONAL TOPPINGS: Cheesy Hemp Seed Topping (you can find this on page 89 in the book) or vegan parmesan, chopped fresh basil, red pepper flakes
- Bring a large pot of salted water to a boil over high heat.
- Meanwhile, heat the oil in a large skillet over medium heat. Add the shallots and cook, stirring constantly, for about 3 minutes, until tender. Add the garlic and sun-dried tomatoes and cook, stirring constantly, for 2 minutes. Stir in the spinach; you may need to do this in batches. Cook, stirring occasionally, for 2 to 3 minutes, until the spinach is wilted. Add the beans and cook, stirring occasionally, for 1 to 2 minutes, until heated through.
- When the water is boiling, stir in the gnocchi. Adjust the heat to maintain a low boil and cook, stirring occasionally, for about 3 minutes, until the gnocchi are floating on the surface of the water and are tender. Drain, reserving 1⁄2 cup (120 ml) of the cooking water, then stir the gnocchi into the spinach mixture, along with 1 tablespoon of the balsamic vinegar.
- If the mixture is dry, add some of the reserved gnocchi cooking water. Season with salt and pepper, then taste and adjust the seasonings if desired. You may wish to add as much as 1 tablespoon more balsamic vinegar.
- Serve right away, with any desired toppings.