Cannellini beans pack 15g protein per cup—more than most meat—making this Italian gnocchi accidentally muscle-building fuel.
High Protein Spinach Gnocchi
Whip up a delightful dish of high-protein spinach gnocchi in just 10 minutes! Packed with vibrant spinach and creamy ricotta, these pillowy bites are not only delicious but also a fantastic way to boost your protein intake. Get ready to savor every mouthful of this quick and nutritious meal!
Prep
5
min
Cook
10
min
Serves
2
people
Level
beginner
The Story
This protein-packed twist emerged from 1980s California when Italian-American health nuts in San Francisco's Mission District started swapping traditional ricotta for cannellini beans—turns out Tuscan white beans have been Italy's secret protein weapon for centuries, but it took American fitness obsession to marry them with gnocchi and create this surprisingly satisfying plant-based powerhouse that would make nonnas weep tears of confused pride.
Regional Twist
In Liguria's coastal towns, they swap the cannellini beans for local borlotti beans and fold in wild spinach from the hillsides, finishing with a proper glug of Taggiasca olive oil.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 can cannellini beans
- 1 teaspoon (5 ml) chili flakes
- 2 cups (473 ml) fresh spinach
- 1 package gnocchi
- 1 whole lemon
- lemon zest (to taste)
- vegan stracciatella (to taste)
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- olive oil (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Blend together spinach, cannellini beans, juice of one lemon, salt, and pepper until smooth.
- 2
In a pan, heat olive oil and sauté chili flakes and minced garlic until fragrant.
- 3
Add the gnocchi to the pan and sauté until golden.
- 4
Pour in the spinach sauce and mix well.
- 5
Serve topped with vegan stracciatella, lemon zest, chili, and a drizzle of olive oil.
💡 Pro Tips
- ✓Sauté gnocchi in oil at medium-high heat (325-350°F) for 2-3 minutes per side to create a golden crust while keeping the interior pillowy, as the Maillard reaction requires surface temperatures above 280°F.technique325-350°F, 2-3 minutes per side
- ✓Bloom chili flakes in oil for exactly 30-45 seconds before adding garlic to extract maximum capsaicin without burning, as capsaicin is fat-soluble and degrades above 400°F.timing30-45 seconds
- ✓Drain and rinse cannellini beans thoroughly before blending to remove excess sodium and starches that can make the sauce gritty and overly thick.ingredient
- ✓Add spinach sauce to the pan off heat first, then return to low heat while stirring to prevent the bean proteins from coagulating and creating a grainy texture above 160°F.technique160°F maximum
- ✓Reserve 2-3 tablespoons of pasta cooking water before draining gnocchi, as the starchy water helps bind the bean sauce to the gnocchi through starch gelatinization.technique2-3 tablespoons
Share this recipe
Prep
5
min
Cook
10
min
Serves
2
people
Level
beginner
Share this recipe
Cannellini beans pack 15g protein per cup—more than most meat—making this Italian gnocchi accidentally muscle-building fuel.
High Protein Spinach Gnocchi
Whip up a delightful dish of high-protein spinach gnocchi in just 10 minutes! Packed with vibrant spinach and creamy ricotta, these pillowy bites are not only delicious but also a fantastic way to boost your protein intake. Get ready to savor every mouthful of this quick and nutritious meal!
The Story
This protein-packed twist emerged from 1980s California when Italian-American health nuts in San Francisco's Mission District started swapping traditional ricotta for cannellini beans—turns out Tuscan white beans have been Italy's secret protein weapon for centuries, but it took American fitness obsession to marry them with gnocchi and create this surprisingly satisfying plant-based powerhouse that would make nonnas weep tears of confused pride.
Regional Twist
In Liguria's coastal towns, they swap the cannellini beans for local borlotti beans and fold in wild spinach from the hillsides, finishing with a proper glug of Taggiasca olive oil.
Nutrition (per serving)
Calories
450
Protein
28g
Carbs
42g
Fat
15g
📝 Ingredients
Shopping List
- 1 can cannellini beans
- 1 teaspoon (5 ml) chili flakes
- 2 cups (473 ml) fresh spinach
- 1 package gnocchi
- 1 whole lemon
- lemon zest (to taste)
- vegan stracciatella (to taste)
Pantry Items
Amounts also listed in instructions below
- garlic (to taste)
- olive oil (to taste)
- pepper (to taste)
- salt (to taste)
👨🍳 Instructions
- 1
Blend together spinach, cannellini beans, juice of one lemon, salt, and pepper until smooth.
- 2
In a pan, heat olive oil and sauté chili flakes and minced garlic until fragrant.
- 3
Add the gnocchi to the pan and sauté until golden.
- 4
Pour in the spinach sauce and mix well.
- 5
Serve topped with vegan stracciatella, lemon zest, chili, and a drizzle of olive oil.
💡 Pro Tips
- ✓Sauté gnocchi in oil at medium-high heat (325-350°F) for 2-3 minutes per side to create a golden crust while keeping the interior pillowy, as the Maillard reaction requires surface temperatures above 280°F.technique325-350°F, 2-3 minutes per side
- ✓Bloom chili flakes in oil for exactly 30-45 seconds before adding garlic to extract maximum capsaicin without burning, as capsaicin is fat-soluble and degrades above 400°F.timing30-45 seconds
- ✓Drain and rinse cannellini beans thoroughly before blending to remove excess sodium and starches that can make the sauce gritty and overly thick.ingredient
- ✓Add spinach sauce to the pan off heat first, then return to low heat while stirring to prevent the bean proteins from coagulating and creating a grainy texture above 160°F.technique160°F maximum
- ✓Reserve 2-3 tablespoons of pasta cooking water before draining gnocchi, as the starchy water helps bind the bean sauce to the gnocchi through starch gelatinization.technique2-3 tablespoons