BETA
Tomato & white bean gnocchi
Tender pan-cooked gnocchi with white beans, tomatoes and baby spinach.
20 minutes · Easy · 2 servings
Original house recipe · Not yet kitchen-tested
Ingredients
- Shelf-stable gnocchi400 g
- Canned white beans250 g
- Canned crushed tomatoes300 g
- Baby spinach60 g
- Garlic2 cloves
- Olive oil1 tbsp
- Parmesan25 g
- Salt0.25 tsp
- Black pepper0.25 tsp
Quantities describe recipe usage, not package sizes.
Allergen notes
Gnocchi may contain wheat, egg or milk; check the package. Parmesan contains milk.
Method
Prepare the ingredients
Drain and rinse the beans. Wash the spinach. Mince garlic and grate Parmesan.
Sear the gnocchi
Heat oil in a large non-stick skillet over medium-high heat. Add shelf-stable gnocchi and cook for 5–6 minutes, stirring occasionally, until golden in spots.
Simmer the sauce
Lower to medium. Stir in garlic for 30 seconds, then add beans, tomatoes, salt, pepper and 100 ml water. Cover and simmer for 5–6 minutes, until gnocchi is tender and the sauce is hot.
Finish
Stir in spinach for 1–2 minutes until wilted. Taste, divide between bowls and sprinkle with Parmesan.
Use shelf-stable gnocchi suitable for pan cooking; check its package instructions and add a splash more water if needed.
Make a plan around this dish
Find serving ideas and shopping guidance in these collections featuring Tomato & white bean gnocchi.
Explore the The Pasta Room menu
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