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Creamy Tomato Basil Gnocchi with Spinach and White Beans Recipe

Creamy Tomato Basil Gnocchi with Spinach and White Beans recipe


This is a yummy pasta dish with soft potato gnocchi. It has a creamy tomato sauce with green spinach and white beans. It's topped with fresh basil. You can make it in one pot in 30 minutes!


473 ml coconut milk, unsweetened
1 x (425 g) can Great Northern beans
1 small bunch fresh basil
2 cups fresh spinach
3 cloves garlic
30 g grated Parmesan cheese
1 x (454 g) pkg potato gnocchi
6 sun-dried tomatoes, oil-packed
1 red bell pepper
1 medium white onion
1/2 tsp black pepper
2 tbsp cornstarch
2 tbsp extra virgin olive oil
3/4 tsp salt


Drain and rinse the Great Northern beans; set aside.
Wash and dry the red bell pepper, then trim, seed, and chop into bite-sized pieces.
Peel, halve, and chop the onion; peel and mince the garlic.
Chop the sun-dried tomatoes.
Heat a large pot over medium-high heat. Add olive oil and swirl to coat the bottom.
Add the chopped bell pepper, onion, and garlic to the pot; cook, stirring frequently, until softened, about 5 minutes.
In a small bowl, whisk together the cornstarch with 2 tablespoons of water to create a slurry.
Pour the coconut milk into the pot with the vegetables, add the cornstarch slurry, grated Parmesan cheese, salt, and black pepper; stir to combine.
Bring the mixture to a simmer and cook, stirring occasionally, until the sauce thickens, about 3-4 minutes.
Wash and dry the basil and spinach. Tear the basil leaves into small pieces and roughly chop the spinach.
Add the beans, gnocchi, spinach, and half of the basil to the pot. Cook, stirring occasionally, until the gnocchi is tender and the spinach has wilted, about 5 minutes.
To serve, divide the creamy gnocchi among bowls and garnish with the remaining basil.

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