healthy gnocchi

This Veggie Gnocchi with Spinach and White Beans is the healthy gnocchi recipe you have been waiting for! It’s the perfect, easy comfort food to warm you up and keep you satisfied. 

Veggie Gnocchi with Spinach and White Beans

olive oil

sprays olive oil cooking spray

red onion (thinly sliced)

whole wheat gnocchi

garlic (minced)

spinach

tomatoes

beans

¼ tsp ground black pepper

Mozzarella cheese

Parmesan cheese

¼ tsp crushed red pepper (more

basil

Italian seasoning

(more

Cook the gnocchi in boiling water according to package directions. Drain, cool, set aside.

Heat 1 tsp oil in a large skillet, and add the onion – cook for a few minutes

Add the garlic, cook until the onion is soft and translucent (4-6 min)

Meanwhile, using olive oil cooking spray, pan fry the gnocchi in a separate skillet until lightly browned

Add the spinach to the skillet with the onion in it, and cook until the spinach defrosts/starts to wilt

Stir in the tomatoes, beans, pepper, basil, Italian seasoning, crushed red pepper and salt to taste – bring to a simmer

Stir in the gnocchi and sprinkle with the Mozzarella and Parmesan cheese

Cover and cook until the cheese is melted and bubbling, about 3-5 min.

This Veggie Gnocchi with Spinach and White Beans is the healthy gnocchi recipe you have been waiting for! It’s the perfect, easy comfort food to warm you up and keep you satisfied.

Make gnocchi with beetroot as well as the usual potato – it adds to your five-a-day while imparting vibrant colour.

Beetroot gnocchi with crispy garlic & sage

beetroot, stems trimmed (250 grams)

baking potatoes (400 grams)

plain wholemeal spelt flour,

tbsp olive oil,

garlic cloves, thinly sliced

sage leaves

baby spinach leaves

Heat the oven to 200C/180C fan/ gas 6. Put the beetroot and potatoes on a large baking tray, then roast in the oven for 1 hr until tender. Check the beetroot after 50 mins as they will cook more quickly than the potatoes.

When cool enough to handle, carefully peel the beetroot (using gloves to avoid staining your hands, if you like) and blitz the flesh in a mixing bowl using a hand blender or in a food processor, to make a smooth purée. Peel the potatoes, then tip the flesh into the beetroot purée and mash until smooth. Tip in the flour, season well, then mash again. Tip the mixture out onto a lightly floured work surface and knead with your hands until it forms a dough. Roll each piece into a long sausage around 2cm in diameter. Cut each piece into 1.5-2cm chunks. You can keep them like this or roll ridges onto to them using the back of a fork. Set aside on a plate, spaced apart so they don’t stick together.

Heat the oil in a medium pan over a medium heat and fry the garlic until crisp and starting to turn golden. Add the sage and cook until crisp. Tip into a bowl along with the oil left in the pan. Add the spinach and stir until wilted.

Put the gnocchi in a large pan of boiling water and cook for 2 mins until they rise to the surface. You may need to do this in batches. Scoop out using a slotted spoon. To serve, put the spinach on the base of two pasta bowls, then top with the drained gnocchi, the garlic and sage. Sprinkle with the cheese and drizzle over a little more olive oil, if you like.

This gnocchi bake with seasonal tomatoes, fresh spinach, beans, and cheese is an easy and healthy family dinner ready in under 30 minutes!

Baked Gnocchi with Spinach, Tomatoes, and Beans

garlic (, minced)

lb. (450 grams) cherry tomatoes (, halved)

dry white wine

14 oz. (400 grams) can butter beans (, rinsed and drained)

lb. (450 grams) baby spinach leaves

(1 lb / 450 grams) store-bought gnocchi

Mozzarella cheese ball

(50 grams) grated Parmesan cheese

salt (,

black pepper (,

Preheat the oven to 400°F (200°C).

Heat the olive oil in a large iron cast skillet over medium heat. Add the garlic and cook for 30 seconds until fragrant. Add the tomatoes and fry for 1 minute. Pour in the wine and simmer gently until the tomatoes release their juices, about 3-5 minutes. Reduce the heat and add the butter beans. Cook for 1 minute. Then stir in spinach in batches and cook until wilted. Season with salt and black pepper.

Cook the gnocchi according to package instructions. Drain gnocchi (reserve some of cooking water) and stir into the prepared sauce. If the sauce seems too thick, add some cooking water to loosen.

Spread the Mozzarella and Parmesan cheeses on top and bake for about 10 minutes or until golden. Serve hot.

My family loves gnocchi, so I will surely give this recipe a try, thanks for the idea!

This is my ultimate comfort food. So cheesy and so delicious. The whole family love this baked gnocchi

This recipe looks mouthwateringly good. I love the idea of skillet baked gnocchi with wonderful veggies, and of course, mozzarella and parmesan cheeses.

This looks divine and incredibly filling, baked gnocchi sounds amazing and unique way to prepare it, I like that!

https://content.jwplatform.com/videos/4V6IxX7n.mp4

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