Vegan one-pot gnocchi with cannellini beans and kale

Vegan one-pot gnocchi with cannellini beans, kale, chopped tomatoes, garlic and rosemary, cooked in one pan in 25 minutes. A dinner with 10 g of fibre per serving.

At a glance

• Serves 4
• Prep time: 10 min
• Cooking time: 15 min
• Total time: 25 min
• Calories: 347 kcal per serving
• Protein: 12 g
• Fat: 7 g
• Carbs: 55 g

Ingredients

• 500g gnocchi
• 1 tin of cannellini beans
• 200g kale
• 1 tin of chopped tomatoes
• 1 onion
• 2 garlic cloves
• 2 tbsp olive oil
• 300ml vegetable stock
• 1 tsp rosemary
• 1/2 tsp chilli flakes
• 1 pinch of salt
• 1/2 tsp pepper

Method

You’ll need: frying pan · saucepan · chopping board · knife · sieve · wooden spoon

1. Dice the onion and garlic and soften them in the olive oil in a deep frying pan for 3 min. Briefly stir in the rosemary and chilli flakes.
2. Pour in the tomatoes and stock and bring everything to the boil.
3. Add the gnocchi to the sauce and simmer, covered, for 5 min. Stir now and then.
4. Rinse the beans in a sieve. Strip the kale from the stalks and chop it small.
5. Stir in the beans and kale and cook everything uncovered for 5 min, until the kale has wilted and the sauce has thickened. Season with salt and pepper.

Good to know

Gnocchi from the chiller cabinet don't need to go into pasta water: they cook straight in the tomato sauce and thicken it as they go. Beans and kale turn it into a complete meal. It all happens in one pan.

Swaps

Kale → spinach or savoy cabbage. Cannellini beans → chickpeas. Gnocchi → diced potatoes (then cook for 15 min). Rosemary → thyme.

Cooking tips

Choose gnocchi with a short ingredient list and no egg. Frozen kale works too; cook it 2 min longer.

Storage

Keeps for 2 days in the fridge; the gnocchi soften as they stand.

Allergens

Vegan; contains gluten (wheat in the gnocchi). For children, leave out the chilli flakes. Suitable in pregnancy.

Dairy-free recipes