Instructions

• Cook the gnocchi according to the package instructions. Drain the gnocchi and add to a skillet along with the cannellini beans and spinach. Cook gently over medium heat until the spinach has wilted. Remove from the skillet and set aside on a plate.
• Add a tablespoon of sun-dried tomato oil to the skillet and place over medium heat. Add the sun-dried tomatoes and shallot and cook, stirring frequently, for one minute.
• Increase the heat to high and add the broth to the skillet. Cook for approximately two minutes until the liquid has almost evaporated.
• Reduce the heat to medium and stir in the oat cream, lemon juice, salt, and pepper.
• Return the gnocchi mixture to the skillet. Stir well to ensure the gnocchi and vegetables are coated with the sauce. Heat through until everything is warm (about one to two minutes).
• Spoon the gnocchi into bowls or onto plates. Garnish with fresh basil leaves and serve immediately.