Author Molly Cleary, MS, RD

Made with umami-rich mushrooms and sun-dried tomatoes, this gnocchi recipe is a delicious and quick weeknight dinner.

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  • 1 tablespoon olive oil
  • 5 ounces crimini mushrooms (about 6 medium sized mushrooms), sliced
  • 1/2 package potato gnocchi (this is equal to 2 servings or 1 1/2 cups)
  • 1/4 cup jarred sun-dried tomatoes (packed in oil)
  • 1 package (5 ounces) fresh baby spinach
  • 1 cup low-sodium white cannellini beans
  • Salt and pepper to taste
  • Parmesan or pecorino Romano cheese


  1. Heat olive oil in a pan over medium heat. Add mushrooms and cook down until soft. Add splashes of water throughout as needed so the pan doesn’t get too dry.
  2. While the mushrooms are cooking, boil water for the gnocchi. Cook according to package directions.
  3. Once the mushrooms are soft, add baby spinach to the pan and cook until wilted.
  4. Add sun-dried tomatoes and beans to the pan, stir, and cook for another minute or until warm. The oil from the sun-dried tomatoes will help serve as a sauce. Toss in gnocchi. Add salt and pepper to taste.
  5. Top with cheese.


Recipe courtesy of Molly Cleary, MS, RD.

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