Store-bought, readymade ingredients make this skillet red pepper white bean gnocchi an easy 15-minute vegetarian weeknight dinner.
1 pound shelf-stable or fresh gnocchi
2 tablespoons olive oil
1 small onion, roughly chopped
4 garlic cloves, minced
1 cup chopped roasted red peppers
1 cup chopped kale
1–14.5 ounce can Great Northern, cannellini or navy beans, drained and rinsed
1/4 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/4 cup grated Parmesan plus shaved Parmesan for serving
1 tablespoon chopped parsley
Cook the gnocchi according to package instructions in pot of salted boiling water.
Heat the olive oil in a large skillet over medium high heat. Sauté the onions until they start to soften, about 4-5 minutes. Then add the garlic, red peppers and kale and continue cooking for a few minutes until it is fragrant and the greens have wilted.
Stir in the gnocchi, white beans, red pepper flakes, salt and pepper and sauté until the beans are warmed through. Fold in the grated Parmesan and parsley.
Divide into bowls and top with shaved Parmesan before serving.