Dinner recipe
Soft gnocchi and butter beans in a garlicky tomato and spinach sauce finished with Greek yoghurt, basil and Parmesan.
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Ingredients
large deep frying pan, large frying pan, fine grater, knife
Method
Finely chop the onion, grate the garlic, drain and rinse the tinned butter beans, and roughly chop half the basil.
Heat 1 tablespoon olive oil in a large deep frying pan over a medium heat. Add the onion with 0.5 teaspoon salt and cook for 6 to 7 minutes until soft and lightly golden.
Stir in the garlic and tomato purée for 1 minute. Add the chopped tomatoes, butter beans, remaining 0.5 teaspoon salt and the black pepper. Simmer uncovered for 8 minutes until the sauce thickens around the beans.
Meanwhile, heat the remaining 1 tablespoon olive oil in a second large frying pan over a medium-high heat. Add the gnocchi and fry for 6 to 7 minutes, turning often, until golden on several sides.
Fold the baby spinach through the tomato and butter bean sauce in two batches for 2 to 3 minutes until just wilted. Stir in the Greek yoghurt and chopped basil over a low heat until creamy.
Fold the browned gnocchi through the sauce and heat for 1 minute. Divide between bowls, grate over the Parmesan and finish with the remaining basil leaves.
