White Bean Pesto Gnocchi Skillet

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White Bean Pesto Gnocchi Skillet

Pan-seared potato gnocchi tossed with creamy white beans, sun-dried tomatoes, a swirl of pesto, and wilted spinach—all made in a single skillet over the camp stove. Italian-inspired comfort with minimal cleanup, perfect for a cozy meal under the stars.

Servings bowls

Prep Time 10

Cook Time 15

Total Time 25

Equipment

Large skillet
Spoon or spatula
Knife

Ingredients

1 tablespoon olive oil
16 oz shelf-stable potato gnocchi
1 can (15 oz) cannellini or great northern beans drained and rinsed
1/3 cup sun-dried tomatoes chopped (packed in oil or rehydrated)
2 cups baby spinach
1/4 cup pesto store-bought or homemade
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated parmesan optional

Instructions

Heat olive oil in a large skillet over medium heat. Add gnocchi and cook, stirring occasionally, until golden and slightly crisp, about 5 minutes.
Add beans and sun-dried tomatoes. Stir and cook another 2 minutes until heated through.
Toss in spinach, pesto, salt, and black pepper. Stir until spinach is wilted and everything is coated, about 2 minutes.
Remove from heat. Sprinkle with grated parmesan if desired. Serve hot.

Notes

Shelf-stable gnocchi is ideal for camping—no boiling required. Use oil-packed sun-dried tomatoes for best flavor and easy storage. This dish comes together quickly on a small camp stove and requires just one skillet.

Calories: 474kcal

Course: Dinner

Cuisine: Italian

Keyword: easy cleanup, gnocchi, one-pot, pesto, propane stove, vegetarian, white beans

Nutrition