Gnocchi with Spinach and Cannellini Beans | Oklahoma State University

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 pound shelf-stable gnocchi
• 1-1/2 teaspoons extra virgin olive oil
• 1 cup yellow onion, thinly sliced
• 4 cloves garlic minced or roasted garlic
• 1/2 cup water
• 6 cups fresh spinach, cleaned
• 1 15-ounce can diced tomatoes with Italian seasonings
• 1 15-ounce can cannellini beans, rinsed and drained
• 1/4 teaspoon ground pepper
• 1/2 cup shredded mozzarella cheese
• 1/4 cup shredded Parmesan cheese