You're short on time but want a filling and creamy dinner? Try these tomato gnocchi! You can make them in one pot, with no unnecessary mess and with minimal effort. The combo of pulses, tomatoes and spinach packs in enough fibre, plant protein (supported by cheese and ricotta) and micronutrients. It's ready in 30 minutes or so, which makes it ideal for a packed working day. And it works as a meal prep too because you can easily store it, and it tastes amazing the next day too.
Nutrition (1 serving)
- 366 kcal
- 7 g carbohydrates
- 53 g fats
- 18 g protein
Per 4 portions
- 1 tbsp olive oil
- 1 onion
- 2 cloves garlic
- 100 g frozen spinach
- 100 g sliced tomato
- 400 g cannellini beans
- 425 g tomato puree
- 2 tbsp ricotta
- 400 g gnocchi
- Italian seasoning blends
- dried basil
- pepper
- salt
- 40 g grated mozzarella cheese
- 4 tsp parmesan
- basil
Instructions
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On a medium‑low heat, fry the onion for 8‑10 minutes, until it softens and starts to turn golden. Then add the garlic and fry for an extra minute, until fragrant. Stir in the spinach and cook for 2‑3 minutes, until wilted.
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Add the chopped tomatoes, beans, tomato paste, and ricotta. Bring to a soft boil and add the gnocchi. Cover and cook for 2‑3 minutes. If it's too thick, add a splash of hot water.
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Add salt, pepper, Italian seasoning and basil. Add the grated mozzarella and stir continuously over medium heat.
👉🏻 We don't say how much of each seasoning to use; that's up to you.
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When the gnocchi are cooked, serve in bowls with a sprinkling of Parmesan, fresh basil and a pinch of freshly ground black pepper.
