You need to make this right now. This takes less than 30 minutes to make, is hearty and wholesome, perfect all year round, feels like comfort food but actually provides a bit of protein and two of your five-a-day, so isn’t that bad for you making it the perfect dish for the end of a long day. Are you in the kitchen yet?
Nutritional Information
INGREDIENT CHOICES AND SUBSTITUTIONS
I used the Elmlea Plant Double for this dish, which is soy free and nut free, but you can use any vegan cream of your choice if you’d rather use a coconut or oat alternative.
If you don’t require this recipe to be gluten free feel free to substitute the gnocchi for regular gnocchi, or maybe even make your own if you have the time.
I used Kallo Garlic & Herb stock for this recipe, but you can substitute that for vegetable stock.
HOW TO KEEP AND REHEAT
Put any leftovers in some Tupperware and keep refrigerated for up to four days. Reheat your leftovers in the microwave for a couple of minutes, stirring halfway.
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.
This recipe is gluten free, dairy free, nut free and vegan friendly. It can be soy free depending on your choice of dairy alternatives.
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.
Course Dinner
Cuisine Italian
Keyword Tuscan Bean Gnocchi
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
- 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.
- 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.
- 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.
