Gnocchi with Pesto, Spinach, and Cannellini Beans

Ingredients

• 1 cup Frozen Spinach
• 1 oz Gnocchi
• 4 tbsp Olive Oil
• 1 Cremini Mushrooms
• 3 stalks Celery
• 1 oz Cannellini Beans
• ⅓ cup French-fried Onions
• ¼ cup White Wine
• ½ tsp Kosher Salt
• ½ tsp Fresh Sage
• ¾ cup Vegan Pesto
• ½ cup Vegetable Broth

Instructions

1. Place spinach in a microwave-safe dish. Cover and microwave on high for 4 minutes. Separate with a fork and drain.
2. Bring a large pot of lightly salted water to a boil. Cook gnocchi in the boiling water until they float to the top, 2 to 4 minutes. Drain and set aside.
3. Meanwhile, heat 2 tablespoons olive oil in a large skillet over medium heat until warm. Add mushrooms and cook until they begin to soften, about 3 minutes. Add celery, cover, and cook for 3 more minutes. Remove mushrooms and celery to a bowl.
4. Heat remaining 2 tablespoons olive oil in the skillet. Add gnocchi and brown, flipping halfway through, 4 to 6 minutes. Add mushroom-celery mixture, cannellini beans, spinach, onions, wine, salt, and sage simmer until heated through, about 3 minutes.
5. Mix together vegan pesto and vegetable broth in a small bowl. Pour into skillet over gnocchi and serve.