Tuscan bean gnocchi

Tuscan bean gnocchi

By
From
15 minute vegan
Serves
4
Photographer
Dan Jones

Imagine a faded copper pan, with a rustic casserole bubbling over the side, filled with pillows of potato gnocchi – you’d never guess such a hearty dish could be ready in 15 minutes. Gnocchi are a useful storecupboard essential and available from most supermarkets – just check that they are egg free. This really is comfort food at its best.

Ingredients

Quantity Ingredient
2 tablespoons olive oil
1 onion, finely sliced
1 celery stick, finely chopped
1 yellow pepper, sliced
1 garlic clove, crushed
1 teaspoon dried rosemary
1 teaspoon dried oregano
1/2 teaspoon dried thyme
400g can chopped tomatoes
235g can borlotti beans, rinsed and drained
1 tablespoon balsamic vinegar
1 teaspoon yeast extract
500g gnocchi (egg free)
generous pinch sea salt
generous pinch black pepper
generous handful fresh basil leaves

Method

  1. Heat the oil in a large pan over a medium heat. Add the onion and celery to the pan and allow to soften for 2 minutes.
  2. Add the yellow pepper and garlic to the pan, along with the rosemary, oregano, and thyme, cooking for a further minute.
  3. Tip in the tomatoes, then the borlotti beans. Stir through the balsamic vinegar and yeast extract. Increase the heat to high and cook for 10 minutes, stirring frequently.
  4. Once the sauce has started to reduce down and combine, add the gnocchi and cook for 2 minutes to heat through. Season with salt and black pepper and scatter with basil leaves just before serving.
Tags:
Vegan
vegetarian
blogger
little miss meat free
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