In a dutch oven or large stockpot over medium heat, brown 1 pound lean ground beef along with 1 small sweet onion, finely diced breaking the meat up into crumbles until cooked through with no pink left, about 10 minutes
If you didn't use a lean ground beef, you'll want to drain any excess grease.
Add 3 cloves garlic, minced, 2 Tablespoons prepared pesto, 1 Tablespoon dried Italian seasoning, 1 teaspoon kosher salt and 1 teaspoon black pepper, stir it in and cook for 1 minute until fragrant.
Add 32 ounce container unsalted chicken stock, 24 ounce jar pasta sauce, 15.5 ounce can cannellini beans, drained and 14.5 ounce can petite diced tomatoes, undrained. Stir to combine, bring to a simmer and simmer uncovered for 15 minutes.
Add 16 ounce package gnocchi, mix it in and simmer for an additional 4 minutes, or until they start to float.
Stir in the optional 2 cups baby spinach and 1/4 cup grated parmesan cheese. Cook just until the spinach is wilted, and serve with fresh chopped parsley, for garnish, if using.
Notes
Use your favorite pasta sauce since this is one of the base ingredients in the recipe (my favorite is Rao’s Roasted Garlic)
Navy beans or kidney beans will work as well.
If you don’t have pesto, you can add 2 tablespoons of freshly chopped basil or ½ tablespoon more Italian seasoning. This is really one of the secrets to the recipe, it adds a depth of flavor to the dish.
Add ½ cup of heavy cream or half and half to make this lightly creamy.
Chopped kale would also be great in place of the spinach.
Keep leftovers in the fridge for up to 3 days. Reheat on the stovetop or microwave until warmed through. Freeze for up to 3 months.