Michael and Rachel's

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Baked Gnocchi with Cannellini Beans, Spinach, and Tomatoes

Updated: 17 Nov 2015

Ingredients

  • 2 tbsp olive oil
  • 1 garlic clove, finely diced
  • 250g cherry tomatoes, halved
  • 30ml white wine
  • 1x 400g tin (or slightly smaller if possible) cannellini beans
  • 150g baby spinach leaves
  • 250g gnocchi
  • 60g mozzarella / cheddar cheesse
  • 25g parmesan cheese
  • Salt, pepper

Method

  1. Preheat the oven to 200C. Grease a baking dish (small blue one) and set aside. Bring a large pan of salted water to the boil.
  2. 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.
  3. Allow everything to warm throguh then add the spinach and cook briefly until wilted. Season with salt and pepper.
  4. Drop the gnocchi into the boiling water and cook for 2-3 minutes 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 tbsp of the reserved cooking water to loosen the sauce, and stir to combine.
  5. Spoon the gnocchi into the greased baking dish then scatter over both kinds of cheese. Bake for about 10 minutes or until golden. Serve hot.