This one-pot creamy sundried tomato white bean dish is a high-protein twist on classic gnocchi, ready in just 15 minutes. Tender white beans are bathed in a rich, garlicky, parmesan-infused sauce, enhanced with sundried tomatoes and finished with a drizzle of spicy chili oil. It’s the ultimate quick and easy weeknight meal!
INGREDIENTS
- 1 tablespoon oil from the sundried tomato jar
- 1 onion, finely diced
- 3 garlic cloves, crushed
- 1 teaspoon salt
- 1/2 cup sundried tomatoes, chopped
- 1 tablespoon dried thyme
- 1 teaspoon chili flakes
- 1/2 cup cream (heavy/double cream, sour cream, or a plant-based alternative)
- 1 jar white beans (drained weight 450g/15oz, or two 400g/14oz tins)
- 1/2 cup finely grated parmesan, plus 1 tablespoon for garnish
- 2 cups spinach leaves, chopped
- 1 tablespoon chili oil, for serving
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INSTRUCTIONS
- Sauté the onion and garlic: Heat 1 tablespoon of sundried tomato oil in a pan over medium heat. Add the diced onion and 1 teaspoon of salt, cooking for about 5 minutes until softened and lightly translucent. Stir in the crushed garlic and cook for another minute.
- Add sundried tomatoes and cream: Stir in the chopped sundried tomatoes, dried thyme, and chili flakes. Pour in the cream and mix well. If the mixture seems too thick, add a splash of water to adjust the consistency.
- Incorporate the white beans and spinach: Add the white beans and 1/2 cup of grated parmesan, stirring to combine. Simmer gently for 5 minutes, adding a little water if the sauce thickens too quickly. Fold in the chopped spinach and allow it to wilt. Season with black pepper and adjust salt to taste.
- Garnish and serve: Drizzle chili oil over the beans and sprinkle the remaining parmesan on top before serving.
NOTES
Ingredient Notes:
- Use cannellini beans, chickpeas, haricot beans, or kidney beans.
- Omit chili flakes and chili oil for a milder dish.
- Sour cream works well but may require extra water or stock to thin, as it’s thicker than regular cream.
Storage Instructions:
- These beans can be made ahead but will thicken as they sit. Add water (start with 2 tablespoons) when reheating.
- Reheat in the microwave for 2 minutes, stirring halfway, or warm on the stovetop.
- Store leftovers in an airtight container in the fridge for up to three days.
Prep Time: 5 minutes
Cook Time: 10 minutes
Category: Vegetarian
Method: Stovetop
Cuisine: Mediterranean
