This butternut white bean gnocchi is a creamy, sage infused, decadent vegetarian meal that actually packs a healthy punch. Perfect for meatless Mondays.
So you guys all know my hatred for football. I talk about it every year and I’m pretty passionate about the hate.
Ironically, I found myself on the field of the Cleveland Browns stadium two nights ago with my name plastered on the huge stadium screen welcoming me (I’ll tell you more about how that all happened later) and sitting at a table with Joe Thomas, their offensive tackle for dinner that night talking about The Bachelor and every other reality tv show train wrecks he likes.
I came home with a signed football and a slightly less aggressive stance on hating the game just because he was such a nice (and funny) guy.
Half of my disdain for the sport of football though has nothing to do with the game itself (although huge men throwing each other to the ground is ridiculously dumb in my opinion) and more to do with how we as a country/society use it as an excuse to eat really bad food, drink a lot of beer and act like morons screaming at the tv every Sunday or Monday in the fall.
Particularly the food thing. That part kills me.
While every now and then I crave a good buffalo wing, or meat topped pizza, I feel like football could use a bit of refinement in the food department (I’ve done my part in trying with recipes like these buffalo hummus chicken waffle bites and these smashed sweet potato guacamole bites).
What better way than combining the whole meatless Monday movement with Monday night football?
I get it, you want something comforting, probably decadent and scarf-able while watching the game.
Well, guess what?
This creamy sage butternut white bean gnocchi is all those things even though it’s probably the furthest of what you’d think of when it comes to traditional football food.
It might be vegetarian, but it’s packed with protein thanks to the cannellini beans which also help make a creamy and decadent butternut squash sauce (like in these butternut squash lasagna roll-ups).
No better way to get your veggies in than with a creamy sauce that coats pillowy potatoes.
They may not be loaded with sour cream, bacon and all the other typical toppings (this chicken bacon pumpkin gnocchi will be right up your alley if that’s what you’re looking for), but gnocchi are potatoes when it comes down to it and potatoes are one of the most basic football foods out there.
We’ve just fancied them up and put a delicious vegetarian spin on them.
That said, if this is just a bit too much of a stretch for you, check out my air fried cauliflower gnocchi. They’re basically like crispy tater tots and can easily be enjoyed as an appetizer/football snack. You’ll love them!
Or, for an equally comforting gnocchi recipe, try this skillet baked cauliflower gnocchi with ground pork, tomatoes, spinach and mozzarella. Chicken gnocchi soup and white bean and sun dried tomato gnocchi are also delicious options.
Creamy Sage Butternut White Bean Gnocchi
- 2 cups chopped butternut squash
- 14 ounce can cannellini beans drained and rinsed
- 3/4 cup unsweetened almond or cashew milk
- 1 tablespoon chopped sage plus 5-7 whole leaves
- salt and pepper
- 3 large shallots diced
- 2 tablespoon extra virgin olive oil divided
- 1/2 teaspoon sugar
- 2 pounds gnocchi
- Add the squash to a large pot of boiling water and cook until fork tender. Drain and transfer to a food processor.
- Add the beans, Silk cashewmilk and chopped sage to the food processor and process until smooth, scraping down the sides as needed. Taste and season with salt and pepper as needed. Set aside.
- Heat a small skillet over medium heat. Add the olive oil and shallots and cook for 3 minutes until softened. Reduce heat to medium-low, add the sugar, stir and let caramelize for the next 25 minutes until golden brown, stirring occasionally so the shallots don’t burn. Transfer the shallots to a plate and set aside.
- In the same skillet, add another tablespoon of olive oil and heat over medium-high. Add the sage leaves to the skillet and pan fry them on each side until crispy. Transfer the sage leaves to the same plate with the caramelized shallots.
- Bring a large pot of water to a boil. Add the prepared gnocchi and cook according to package instructions (usually only 2-3 minutes until they float to the top). Drain the gnocchi, return them to the pot, add the butternut sauce from the food processor and mix until coated.
- Serve the gnocchi and top with caramelized shallots and fried sage.
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition information can vary for a variety of reasons. For the most precise nutritional data use your preferred nutrition calculator based on the actual ingredients you used in the recipe.
This conversation is sponsored by Silk. The opinions and text are all mine.
Gina Matsoukas is the writer, founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients as much as possible. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.