Put a large nonstick or well-seasoned skillet on the stove over medium heat.

Add the olive oil to the skillet and let it warm for about 30 seconds.

Put the gnocchi into the skillet in a mostly even layer.

Cook the gnocchi without stirring for 3 minutes, until the bottoms have golden brown spots.

Stir the gnocchi and cook for 2 to 3 minutes more, until several sides are lightly browned.

Transfer the browned gnocchi from the skillet to a plate and set it aside.

Lower the heat to medium-low. Add the butter and chopped shallot to the same skillet.

Cook the shallot for 3 to 4 minutes, stirring often, until it is soft and no longer sharp-smelling.

Add the sliced garlic, chopped rosemary, and red pepper flakes to the skillet.

Stir for 30 seconds, just until the garlic smells fragrant and the rosemary hits the heat.

Put the drained cannellini beans and 3/4 cup water into the skillet.

Bring the liquid to a gentle simmer. Use the back of a spoon to mash about 1 cup of the beans right in the skillet.