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.
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
- 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.
- 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.
- 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.
- 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.
More RecipesGet Inspired
Bombe Di VerdureItalian-Style Spring Rolls
One of my favourite oriental dishes has to be vegetable spring rolls and I make it so often at home that I had to include it in my book. It’s a fantastic dish to prepare when you have parties, because you can fry them in the afternoon and then reheat them in the oven ready for your guests. Ensure the vegetables are not too wet when putting them into the filo pastry, otherwise your spring rolls will...
4
Serves11
IngredientsVegetables
Main IngredientInsalata calda di manza con carciofi, peperoncino e nociWarm Beef Salad With Artichokes, Chilli & Walnuts
Sardinia is famous for its beef, particularly that of the bue rosso (red cow), which grazes the pastures of the volcanic Montiferru area in central-western Sardinia and is considered by many to provide the finest beef in Italy. For this recipe I have taken the theme of a traditional Sardinian beef salad and have added artichokes and walnuts - which really complement the juicy sides of warm...
4
Serves8
IngredientsBeef
Main IngredientLinguine alla PuttanescaLinguine in a Southern Italian Sauce with Anchovies & Capers
There’s nothing quite like the taste of a good pasta puttanesca. It’s a real Italian classic and, when I’m back in Naples, my mother cooks this for me at least once a week. She always says that it reminds her of my late father – apparently this was the dish they both ordered on their first date. Well, it must have been pretty good – otherwise I wouldn’t be here, would I?
4
Serves9
IngredientsZucchine e TartufoCourgettes with Truffle and Mint Dressing
This recipe sums up what this book is all about – minimum effort, maximum satisfaction! If you cannot find fresh truffles you can always use truffles preserved in jars or even truffle-flavoured olive oil.
4
Serves7
IngredientsVegetables
Main IngredientCapesante brasate con piselli e pomodori secchiBraised scallops with peas and sun-dried tomatoes
I adore scallops and must admit that I don’t like to interfere by adding too many ingredients that will alter their natural flavour, but I really think this recipe is special. It is so simple and quick to prepare and is very flexible in terms of being great as a dinner for one, or a starter or a main at a dinner party. You can replace the pancetta with chorizo if you prefer, and of course...
4
Serves9
IngredientsSeafood
Main IngredientCouscous alla trapanese con pesce, pomodori e mandorleTrapani-Style Couscous with Fish, Tomatoes & Almonds
There are literally dozens of recipes for this classic Sicilian couscous dish, most of which have the addition of seafood and chilli – but here I’ve let the sweet white fish do the talking. The town of Trapani is famous for couscous, and there is an annual couscous festival there in September. Ask your fishmonger for end cuts and bones to flavour the sauce.
4
Serves14
IngredientsCouscous
Main Ingredient
Discuss This Recipe