Cannellini Bean & Cherry Tomato Gnocchi

Who doesn’t love pasta?! Here’s how to make it just that bit healthier while still tasting delicious!

For this simple, family friendly dish, you can use regular gnocchi, or swap for cauliflower gnocchi like I did here, for an additional serving of vegetables.

Beans make a great addition, giving you plant based protein and gut friendly fibre. Cherry tomatoes, spinach and fresh (or dried) herbs add even more nutrients.

For those with specific dietary requirements, this pasta is plant based, gluten and dairy free.

THE RECIPE

INGREDIENTS

Packet gnocchi (I used cauliflower gnocchi from Costco)
2 cans cannellini beans, rinsed well
1 packet cherry tomatoes, halved
1 large bag organic baby spinach
2 cans diced tomatoes
2 cloves garlic, crushed
2 tsp Italian herb mix (oregano, thyme, sage)
1 Tbs extra virgin olive oil


METHOD

1. Preheat oven to 175 degrees Celsius.
2. Bring a large pot of water to a boil. Add gnocchi to the boiling water and let cook until all the gnocchi has floated to the top, about 4-5 minutes.
3. In a separate pot, heat olive oil over medium low heat. Add the garlic and herbs and sauté for 2 minutes.
4. Add cherry tomatoes and sauté until the tomatoes are softened. Then add the canned tomatoes, cannellini beans and stir through spinach. Sautee for a further 10-15 minutes
5. Add gnocchi, season to taste and stir through. Place mixture in an oven safe dish (if having cheese, sprinkle on top) and in the oven.
6. Bake for 30 minutes, until slightly brown on top.

That’s it! Easy, satisfying and perfect for the cold weather we've been having.

If you try this recipe, I'd love to know what you think! Feel free to share it on your Facebook or Instagram and don't forget to tag me @marinavuckov_nutrition!

Marina xx

Clinical Nutritionist
Marina Vuckov Nutrition & Wellness