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

Torta Speziata Con Uva E Scorza D'AranciaSpiced Grape Cake With Orange Zest

Grape cake is a rustic Italian bake, which is traditionally made during the grape harvest when the fruits are in abundance. It can be eaten at any time of day – even as a dessert with a glass of Vin Santo. The combination of butter and oil makes this a really light cake and very, very moreish.

10

Serves

12

Ingredients

Grapes

Main Ingredient
View Recipe

Zuccotto panettone e MarsalaPanettone, Chocolate and Marsala

This is such an impressive-looking dessert and makes a great end to any kind of meal. You can be as creative as you like in flavouring the cream. In previous experiments I have mixed it with fruit, chocolate bits and pieces of marshmallow, but frankly I prefer this simpler version.

8

Serves

8

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

Zucca al Forno con Peperoncino e SalviaRoasted Squash with Chilli and Sage Crumbs

I don’t about know you, but I sometimes get bored of always having potatoes with my main meal. I created this in order to still have a substantial side dish, but with more exciting colours and flavours. Try this recipe with pumpkin when it is in season and you can use Parmesan cheese instead of Pecorino.

6

Serves

8

Ingredients

Vegetables

Main Ingredient
View Recipe

Torta Al CaffeCoffee and Ricotta Tart

Every Italian loves coffee but I have decided to dedicate this recipe to my good friend Peter Andre. I have never met another man that loves coffee more than I do, so this delicious coffee and ricotta tart is especially for those of you who are like us. The creamy ricotta cheese paired with the strong coffee is amazing.

10

Serves

14

Ingredients
View Recipe

FrisciolasSaffron & Potato Doughnuts With Vodka & Orange

Carnival celebrations in Sardinia wouldn’t be the same without frisciolas – these delicious little saffron-flavoured doughnuts made from potatoes and dusted with orange-flavoured sugar. You can substitute the orange zest for lemon or lime zest, and amaretto and Cointreau work well instead of vodka if you prefer. Perfect with espresso.

11

Ingredients

Potato

Main Ingredient
View Recipe