White Bean and Spinach Gnocchi

Packed with protein and antioxidants, beans are a fantastic solution when you want to have a vegetarian meal. If you feel inspired, you can always go over and above the call of duty here and try making your own gnocchi. Either way, you’ll end up with a delicious vegetarian pasta that goes well with a crisp white wine.

Serves: Four
Time: 25 minutes


  • 1 tablespoon olive oil
  • 1 small yellow onion, thinly sliced
  • 2 garlic cloves, minced
  • 1/2 teaspoon dried Italian seasoning
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon crushed red pepper flakes
  • 1/2 cup dry white wine
  • 1 cup canned cannellini beans, rinsed and drained
  • 400g can diced tomatoes
  • 4 cups packed fresh baby spinach
  • 500g packet of gnocchi

In a large, heavy frying pan, heat oil over medium-high heat. Add in sliced onion, cooking for about 4 minutes, or until tender. Add garlic, Italian seasoning, oregano, salt, pepper and crushed red pepper flakes. Cook for another minute. Turn up the heat to high and stir in white wine. Cook for about 2 minutes, until evaporated. Add the cannellini beans and diced tomatoes, allowing the mixture to simmer over a low heat for about 10 minutes. Gently fold in spinach and remove from heat. Cook gnocchi according to instructions. Add cooked gnocchi to the sauce. Sprinkle with Parmesan cheese and serve immediately.

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Pan-fried Gnocchi
Tuscan Potato Gnocchi

Written by bro


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