How to make it

  • Prepare gnocchi according to package directions; drain and set aside.
  • Heat a 10-inch non-stick skillet and 1 tablespoon of olive oil over medium-high heat. When warm add mushrooms and cook for three minutes.
  • Add celery, cover and cook one minute more until celery is bright green and soft.
  • Uncover and cook until water has evaporated.
  • Remove celery and mushrooms from pan and set aside.
  • Add remaining 2 tablespoons olive oil; when warm add drained gnocchi and brown, leaving it alone until bottoms are crisp.
  • Stir and continue to brown the other sides.
  • Turn off the heat; add mushrooms, celery, cannellini beans, spinach, olives, sage, salt and onions.
  • In a separate bowl, mix pesto and chicken broth together.
  • Top gnocchi with sauce and Parmesan cheese; mix well. Serve.

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    " It was excellent "
    spinach1948 ate it and said...
    Great recipe. 5 forks.
    But the White bean I can do without.
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