Gnocchi al Forno con Cannellini, Spinaci e Pomodori
Baked Gnocchi with Cannellini Beans, Spinach and Tomatoes

About This Recipe

Are you looking for a delicious vegetables recipe with a difference? If you are, you’ve found it! Here’s my baked gnocchi with cannellini beans, spinach and tomatoes for you to enjoy.

I love making fresh gnocchi with my kids, but sometimes I simply don’t have the time so I buy them instead. When buying gnocchi, look for a good-quality brand that contains at least 70 per cent potato. Baking shop-bought gnocchi can really jazz them up. Here I’ve combined them with spinach, cherry tomatoes, cannellini beans and cheese for a hearty dish. Serve with a crisp salad on the side.

TwitterFacebook

4

Serves

10

Ingredients

Vegetables

Main Ingredient

Ingredients

  • 4 tablespoons Olive Oil, Plus Extra For Greasing
  • 2 Cloves Garlic, Peeled, Sliced
  • 500g Fresh Cherry Tomatoes, (Red & Yellow), Halved
  • 50ml Dry White Wine
  • 1 x 400g tin Cannellini Beans, Rinsed, Drained
  • 450g Baby Spinach Leaves
  • 500g Gnocchi (Shop-Bought), Min. 70% Potato
  • 1 x 125g Ball Mozzarella Cheese, Drained, Cut Into Small Pieces
  • To Taste Salt
  • To Taste Freshly Ground Black Pepper

Weight Converter

Found in This Book

Feast your eyes on the finest baked gnocchi with cannellini beans, spinach and tomatoes! It’s straightforward and fun to make this great dish. Simply follow the instructions below and get the perfect result.

Step By Step

  1. Preheat the oven to 200°C/gas mark 6. Grease a baking dish, measuring about 20 x 20cm, and set aside. Bring a large pan of salted water to the boil.
  1. Meanwhile, heat the oil in a large frying pan over a medium heat. Add the garlic, and as soon as it starts to sizzle add the tomatoes and fry for 1 minute. Pour in the wine and simmer gently until the tomatoes ‘pop’ and release their juices. Tip in the beans and reduce the heat. Allow everything to warm through then add the spinach and cook briefly until wilted. Season with salt and pepper.
  1. Drop the gnocchi into the boiling water and cook for 2–3 minutes or until they float to the surface. Reserve a ladleful of the cooking water. Drain the gnocchi and tip into the sauce. Pour in about 2 tablespoons of the reserved cooking water to loosen the sauce and stir to combine.
  1. Spoon the gnocchi into the greased baking dish then scatter over the mozzarella and Parmesan. Bake for about 10 minutes or until golden. Serve hot.

Once you’re done, simply sit back and enjoy your baked gnocchi with cannellini beans, spinach and tomatoes and don’t forget to check out other great authentic Italian recipes including great antipasti recipes, Italian pasta recipes, Italian soup recipes, Italian beef dishes and authentic pizza recipes.

Previous Recipe

Spaghetti with Artichokes, Radicchio, Peas and White Wine

View Recipe

Next Recipe

Venetian-Style Pasta Shells Stuffed With Courgettes & Sage

View Recipe

Discuss This Recipe

More RecipesGet Inspired

TEGLIA DI PIZZA PICCANTE CON ACCIUGHE, ZUCCHINE, E AGLIOPizza Tray with Anchovies, Courgettes, Garlic & Chilli

Anchovies are found in large numbers in the Mediterranean, particularly in southern Italy, where they are a staple food and are eaten fresh or preserved in olive oil or salt. They’re high in antioxidants, and some research suggests they may be linked to longevity. If you prefer, replace the anchovies with black olives.

2

Serves

12

Ingredients

Vegetables

Main Ingredient
View Recipe

La Caprese di zia RitaMy Auntie Rita’s Pistachio and Chocolate Cake

Sometimes my Auntie Rita made this cake for me and my sister as an after-school treat. It's great for teatime, perfect as a dessert, and amazing if you have any gluten-free friends coming round.

8

Serves

6

Ingredients

Chocolate

Main Ingredient
View Recipe

Coniglio alla cacciatoreRabbit in white wine, rosemary, olive and tomato sauce

Many people might be nervous about cooking rabbit, but actually, if you get your butcher to cut the meat into pieces, it’s just like handling any other meat. The flavour of rabbit does give you a fantastic alternative to the traditional meat options. Northern Italians are huge fans of rabbit and in the past would have used wild animals, but nowadays most rabbits eaten in Italy are farmed...

6

Serves

12

Ingredients

Rabbit

Main Ingredient
View Recipe

Farfalle con noci e GorgonzolaPasta salad with walnuts and Gorgonzola cheese

Gorgonzola and walnuts have always been a great combination. I find that they work perfectly with pasta and rocket. Of course you can eat this dish hot, but if you are making it for the following day make sure you eat it at room temperature and mix well before serving. If you prefer, substitute the Gorgonzola with any hard blue cheese of your choice.

4

Serves

7

Ingredients

Cheese

Main Ingredient
View Recipe

Torta di Carciofi e SpinaciArtichoke & Spinach Tart

I absolutely love tarts and it’s a shame that not many people cook them anymore, maybe because it is thought to be quite a difficult dish to prepare. Some of my friends have tried this dish and they say that it’s definitely one of the easiest and tastiest tart recipes that they have ever made. I often choose this kind of recipe when I have a dinner party because if there is any left over, I’ll...

8

Serves

11

Ingredients

Vegetables

Main Ingredient
View Recipe

Zuppa Di Porri E RucolaLeek, Potato And Rocket Soup

One of my favourite British recipes has to be leek and potato soup. Such a simple recipe but with a unique balance of flavours. I decided to add rocket leaves to this fantastic soup, which adds a peppery flavour to the dish. Do serve this soup with my home-made garlic croutons, you are going to love it! Make sure that the consistency of the soup is not too runny and use fresh leeks for the best results.

6

Serves

10

Ingredients

Potato

Main Ingredient
View Recipe