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

Svizzerine di manzo con insalatinaItalian Style Cheeseburgers with Coleslaw Cups

Burgers are a great Friday night supper, perfect for the whole family. I love using mozzarella to melt on top of the beef patties as it goes so beautifully stringy.

13

Ingredients

Beef

Main Ingredient
View Recipe

Risotto con porri, Taleggio e pinoliLeek, Taleggio and Pine Kernel Risotto

Leeks make a fantastic alternative to onions, and yet many people only use them in soups. I got inspiration for this recipe while I was in Siena; I was served a bowl of leeks, cheese, nuts and sausages (which is also a great sauce for pasta) and I wanted to try and incorporate the same flavours in a risotto. I have left this as a vegetarian option, but by all means add in some cooked pancetta...

4

Serves

10

Ingredients

Cheese

Main Ingredient
View Recipe

Salsicce e lenticchieItalian Sausages with Braised Lentils

Here’s a great alternative to the traditional British bangers and mash. Italian sausages tend to be highly flavoured with herbs and spices, such as fennel, which adds a perfect boost of flavour to this recipe.

4

Serves

12

Ingredients

Pork

Main Ingredient
View Recipe

Rigatoni all’Arrabbiata con SalmoneRigatoni in Spicy Tomato and Salmon Sauce

Arrabbiata means 'angry' in Italian, and I guess they used it to name this dish because of the heat of the chilli peppers in the sauce. The spicier the better for me, but be careful in Italy when asking for this traditional dish to be extra spicy – they will take you at your word. In this recipe the rigatoni can be replaced with penne or any other pasta shape, if you prefer. Just get cooking –...

4

Serves

8

Ingredients

Salmon

Main Ingredient
View Recipe

My Mother’s LasagneLasagne di Mamma

This recipe has been handed down in the D’Acampo family for many generations, though I call it ‘Lasagne di Mamma’ because my mother taught it to my sister and me when we were about  11 years old . It's a great tradition that my wife will pass on to our own children. Allowing the dish to rest for a good 10 minutes before serving allows the layers to firm up slightly and become easier to cut neatly.

8

Serves

18

Ingredients

Beef

Main Ingredient
View Recipe

Cozze allo ZafferanoQuick Mussel Stew with Saffron & White Wine

Mussels are by far the main shell fish that we eat in Naples, therefore, as you can imagine, I have grown up eating mussels in many different ways. Of course traditionally we would never use double cream, but for this particular dish it works perfectly. If you buy saffron strands instead of the powder, please make sure that you grind it before using it. Never use red wine for this recipe.

4

Serves

8

Ingredients

Seafood

Main Ingredient
View Recipe