Healthy One-Pot Gnocchi with White Beans and Spinach

Name: Healthy One-Pot Gnocchi with White Beans and Spinach
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Yield: 2
Ingredients: 400 g fresh gnocchi; 400 g white beans; 100 g frozen spinach; 1 red onion, finely chopped; 2 clove garlic, finely chopped; 400 g chopped tomatoes; 1 tbsp tomato puree; 1 tsp olive oil; 2 tbsp reduced-fat creme fraiche; 25 g Parmesan, finely grated; 1 small handful fresh parsley

This healthy gnocchi recipe is a quick, comforting one-pan dinner packed with white beans, tomatoes, and spinach. Creamy, satisfying, and ready in about 30 minutes, it's an easy vegetarian meal for busy weeknights.

Servings2 Portions

Prep Time5 Mins

Cook Time25 Mins

Difficulty

Easy

Ingredients

fresh gnocchi
400 g
white beans
400 g
frozen spinach
100 g
red onion, finely chopped
1
garlic, finely chopped
2 clove
chopped tomatoes
400 g
tomato puree
1 tbsp
olive oil
1 tsp
reduced-fat creme fraiche
2 tbsp
Parmesan, finely grated
25 g
fresh parsley
1 small handful

Step-by-Step Instructions

Warm the olive oil in a large saucepan or deep skillet over medium-low heat. Add the finely chopped red onion and cook for 8-10 minutes, stirring occasionally, until softened and translucent. Stir in the garlic and cook for 1 minute more until fragrant.

Mix in the tomato puree, then add the white beans with their liquid and the chopped tomatoes. Bring the sauce to a gentle simmer, season with salt and black pepper, and stir in the frozen spinach. Cook for 2-3 minutes, stirring occasionally, until the spinach has fully thawed and blended into the sauce.

Add the fresh gnocchi, cover, and cook for 2-3 minutes. Uncover, stir in the reduced-fat creme fraiche, and simmer for another 5 minutes until the gnocchi is tender and the sauce is lightly creamy. If the mixture becomes too thick, loosen it with a splash of hot water. Serve topped with grated Parmesan, fresh parsley, and extra black pepper.

Chef's Tips

Cannellini or butter beans work well in place of white beans. If using fresh spinach instead of frozen, add a large handful at a time and cook until wilted. Leftovers keep well in an airtight container in the fridge for up to 2 days; reheat gently with a splash of water to loosen the sauce.