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Dinner recipe

Tomato Cannellini Bean Gnocchi with Spinach

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Potato gnocchi and cannellini beans in a tomato and oregano sauce with spinach, mozzarella and parsley.

Start planningStart cookingIngredients
60 min525 kcal4 base servingsDinnerVegetarianOne PanFamily 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, passata, baby spinach

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 Cannellini Bean Gnocchi with Spinach plated and ready to serve.

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Ingredients

What you need

  • 600g gnocchi
  • 2 × 400 g tins cannellini beans
  • 500g passata
  • 150g baby spinach
  • 250g cherry tomatoes
  • 125g mozzarella
  • 150g onion
  • 2 cloves garlic
  • 15g fresh parsley
  • 15ml olive oil
  • 2 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 Cannellini Bean Gnocchi with Spinach cooking step 1: Prepare the pan 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.

  2. Tomato Cannellini Bean Gnocchi with Spinach cooking step 2: Soften the onion.
    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 Cannellini Bean Gnocchi with Spinach cooking step 3: Build the tomato sauce.
    Step 3

    Make the tomato bean sauce

    Stir in all garlic, oregano and black pepper for 1 minute. Add all passata 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 Cannellini Bean Gnocchi with Spinach cooking step 4: Simmer gnocchi and beans.
    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 Cannellini Bean Gnocchi with Spinach cooking step 5: Wilt the spinach.
    Step 5

    Combine and wilt spinach

    Add all spinach and half the parsley 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.

    3 min
  6. Tomato Cannellini Bean Gnocchi with Spinach cooking step 6: Melt the mozzarella.
    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 remaining parsley.

    3 min