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Dinner recipe

Tomato White Bean Gnocchi with Spinach and Parsley

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Potato gnocchi and cannellini beans in a tomato-spinach sauce, finished with softened mozzarella, parsley and lemon.

Start planningStart cookingIngredients
60 min560 kcal4 base servingsDinnerVegetarianGnocchiFamily Friendly
ContainsGluten, Milk
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Recipe and nutrition estimates

Recipe times, servings, calories and nutrition notes are estimates for planning. They are not medical or dietary advice. Check food is cooked safely and adjust recipes for your household's needs.

Focus ingredients: gnocchi, cannellini beans, spinach, mozzarella

Dietary fit: Vegetarian

Serving tip: Cool promptly in shallow portions and refrigerate within 1–2hours at 0–5°C. Use within 48hours or the earliest opened-product limit. Reheat once only until steaming hot throughout; gnocchi may soften further on reheating.

Tomato White Bean Gnocchi with Spinach and Parsley plated and ready to serve.

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Ingredients

What you need

  • 700g gnocchi
  • 2 × 400 g tins cannellini beans
  • 150g baby spinach
  • 125g mozzarella
  • 400g chopped tomatoes
  • 250g cherry tomatoes
  • 150g onion
  • 3 cloves garlic
  • 15g fresh parsley
  • 1 lemon
  • 15ml olive oil
  • 1 tsp dried oregano
  • 1/2 tsp black pepper
  • 2600ml water

You'll also need

30cm 5l deep saute pan with lid, 5l saucepan, colander, measuring jug, scales, knife, board and grater

Method

Step by step

Up to 8 clear steps
  1. Tomato White Bean Gnocchi with Spinach and Parsley cooking step 1: Prepare the ingredients.
    Step 1

    Prepare ingredients

    For more than four servings, repeat batches of no more than four, dividing displayed ingredient and method totals between batches. Keep pan sizes and per-batch times fixed and allow extra elapsed time. Drain and rinse the beans, finely dice onion, crush garlic and halve cherry tomatoes. Wash and roughly chop spinach, tear drained mozzarella into small pieces and chop parsley. Measure 2g lemon zest and 30ml juice.

  2. Tomato White Bean Gnocchi with Spinach and Parsley cooking step 2: Start the tomato base.
    Step 2

    Soften onion and tomatoes

    Heat all 15ml olive oil in the 30cm 5l pan over medium heat. Add all onion and cherry tomatoes and cook 8–10 minutes, stirring, until onion is soft and tomatoes begin to collapse.

    10 min
  3. Tomato White Bean Gnocchi with Spinach and Parsley cooking step 3: Simmer the beans.
    Step 3

    Make the tomato bean sauce

    Stir in all garlic, oregano and black pepper for 1 minute. Add all chopped tomatoes with their juice and 100ml water. Simmer uncovered 10–12 minutes, stirring, until the sauce coats a spoon. Add all drained beans, reduce to a gentle heat and warm 4–5 minutes without boiling hard, stirring carefully. Cook gnocchi in the next step during this final heating time.

    18 min
  4. Tomato White Bean Gnocchi with Spinach and Parsley cooking step 4: Cook the gnocchi.
    Step 4

    Cook the gnocchi

    Bring 2500ml water to the boil in the 5l saucepan. Add all uncooked gnocchi, stir and return to the boil. Cook 2–3 minutes until they rise to the surface and are tender, or follow the selected packet. Reserve 60ml cooking water before draining well; discard the rest of the cooking water. Fold the drained gnocchi into the hot tomato bean sauce.

    3 min
  5. Tomato White Bean Gnocchi with Spinach and Parsley cooking step 5: Wilt the spinach.
    Step 5

    Combine and wilt spinach

    Add all spinach and gently fold over medium-low heat for 2–3 minutes until wilted and everything is steaming hot. If the sauce is too thick to coat the gnocchi, add reserved water in 15ml portions, up to 60ml; discard any unused reserve. Stir in 15ml lemon juice.

    3 min
  6. Tomato White Bean Gnocchi with Spinach and Parsley cooking step 6: Melt and serve.
    Step 6

    Soften cheese and serve

    Scatter all mozzarella over the pan, cover and warm gently 2–3 minutes until softened. Divide all gnocchi, beans, vegetables, sauce and cheese evenly between the intended servings. Finish with all parsley, all 2g lemon zest and remaining 15ml lemon juice.

    3 min