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Tuscan Bean Gnocchi Recipe
Hearty comfort food ready in less than 30 minutes, this Tuscan bean gnocchi recipe combines gnocchi with a creamy sauce with fresh kale and basil to create a perfect midweek dish.
Prep Time 10 minutes
Cook Time 12 minutes
Total Time 22 minutes
Servings 2
Ingredients
Sauce
- 1 tbsp olive oil
- 3 cloves garlic finely chopped
- 1 small red onion diced
- ½ cup sundried tomatoes
- 1 can butter beans drained and rinsed
- ½ cup garlic & herb stock
- ½ cup vegan cream
- 1 tbsp lemon juice
- 1 tsp smoked paprika
- Fresh basil
- Salt
- Pepper
- Approx. 100g kale chopped
- 50 g vegan chorizo optional
Gnocchi
- 400 g gluten free gnocchi
- Salt
- ½ tbsp vegan butter
Instructions
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Heat the olive oil in a large pan on medium heat. Add the onions and garlic and sauté for 2-3 minutes. Add the sun-dried tomatoes, stock, cream, lemon juice, paprika and basil and mix together. Season with salt and pepper to taste. Bring the beans to a light simmer on medium-high heat for 5 minutes until the sauce cooks down slightly. Add the kale and cook for an additional 2 minutes. Serve topped with fresh herbs. Stir in your vegan chorizo now, if using.
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About five minutes before the sauce is ready, bring a pan of water to the boil and add some salt. Cook your gnocchi for 2-3 minutes until it’s soft and floating.
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Add a large frying pan to medium heat. Melt your vegan butter, then transfer the drained, cooked gnocchi to the frying pan. Cook for about 2 minutes to lightly crisp the edges. Add your crispy gnocchi to the sauce, stir to combine.