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    Home » Recipes » Slow Cooker Mains

    Published on Jan 15, 2017. Modified on Nov 11, 2024 by bakingqueen74. This post may contain affiliate links. 8 Comments

    Slow Cooker Gnocchi with Cannellini Beans

    408 shares
    • 28
    Jump to Recipe

    This slow cooker gnocchi with cannellini beans is a hearty and satisfying dish which will warm you up this winter, and will fit into your healthy eating plan too.

    Gnocchi with beans and veggies in a tomato sauce in slow cooker pot.

    This month I am craving vegetarian and lighter dishes, after the excesses of December.

    I have quite a good selection now of vegetarian slow cooker dishes that I turn to (check them out in my vegetarian section) when I want vegetable goodness.

    Slow cooker gnocchi in blue pattered serving dish with basil garnish.
    Jump to:
    • What are gnocchi
    • Ingredients
    • Method
    • Recipe
    • Reviews

    The potato gnocchi are cooked gently and slowly in the slow cooker for a few hours in a rich sauce made with passata, herbs, courgette and mushroom, filling your home with delicious aromas.

    I serve mine with loads of green vegetables on the side, and sometimes crusty bread. Perfect comfort food for a chilly evening, just what I like.

    You can also add some protein in the form of some roast chicken breasts or thighs.

    It would also be lovely with mozzarella and parmesan on top (or use a vegan alternative).

    What are gnocchi

    Gnocchi are a type of Italian dumpling which includes potato in the dough as well as wheat.

    The dough is rolled out and cut into pieces, often with a ridged pattern pressed into the individual dumplings.

    In the UK you can buy ready-made bags of potato gnocchi in the pasta aisle. They make a great alternative to normal pasta and are often served in a sauce.

    Slow cooker gnocchi with cannellini beans.

    Making a batch of this slow cooker gnocchi with cannellini beans, I was able to have it for dinner and then for lunches for a few days, making it really good for meal planning for your midweek meals.

    It is a great cheap option to make an economical meal.

    Ingredients

    Here’s what you will need to make this recipe, get the quantities in the recipe card further down:

    • onions
    • large mushroom
    • courgette (zucchini)
    • passata – sieved tomatoes.
    • tomato puree
    • cannellini beans (white kidney beans)
    • gnocchi
    • vegetable bouillon powder – I like Marigold. You can replace this with a normal vegetable stock cube.
    • dried oregano
    • fresh basil

    Method

    1. Place the onion, mushroom, courgette, cannellini beans and gnocchi in the slow cooker pot.
    2. Add the passata, tomato puree, vegetable bouillon powder and stir well.
    3. Add pepper to taste (passata is usually already salted so I don’t add salt), then add the dried oregano.
    4. Cook for around 3 hours on high, or around 6 hours on low.
    5. Garnish with the fresh basil leaves, and serve.
    Serving dish of gnocchi in tomato sauce with cannellini beans.

    The cannellini beans – also called white kidney beans – make it a really filling dish.

    Looking online I see that Italians serve gnocchi with beans too, it is a great frugal meal with its origins in traditional Italian peasant food I am sure.

    Pin this slow cooker gnocchi with cannellini beans for later:

    Slow cooker gnocchi with white kidney beans (cannellini beans)

    Recipe

    Slow cooker pot with gnocchi in tomato sauce.

    Slow Cooker Gnocchi with Cannellini Beans

    Hearty vegetarian dish with potato gnocchi and white beans in a chunky tomato and vegetable sauce, perfect for autumn and winter
    4.92 from 12 votes
    Print Pin Rate Save Saved!
    Course: Main Course
    Cuisine: Slow Cooker
    Prep Time: 5 minutes minutes
    Cook Time: 4 hours hours
    Total Time: 4 hours hours 5 minutes minutes
    Servings: 4
    Calories: 362kcal
    Author: Lucy Allen | BakingQueen74

    Ingredients

    • 2 small onions sliced
    • 1 large field mushroom sliced
    • 1 courgette chopped
    • 500 g passata
    • 3 tbsp tomato puree
    • 400 g cannellini beans (or white kidney beans) drained
    • 500 g gnocchi
    • 1 tsp vegetable bouillon (stock) powder I use Marigold
    • pepper, to taste
    • 1 tsp dried oregano
    • fresh basil, to serve
    UK Measurements – US Measurements

    Equipment

    oval slow cooker
    oval slow cooker
    chopping board
    chopping board
    spatula
    spatula

    Instructions 

    • Place the onion, mushroom, courgette, cannellini beans and gnocchi in the slow cooker pot.
      2 small onions, 1 large field mushroom, 1 courgette, 400 g cannellini beans, 500 g gnocchi
    • Add the passata, tomato puree, vegetable bouillon powder and stir well.
      500 g passata, 3 tbsp tomato puree, 1 tsp vegetable bouillon (stock) powder
    • Add pepper to taste (passata is already salted so I don’t add salt), then add the dried oregano.
      pepper, to taste, 1 tsp dried oregano
    • Cook for around 3 hours on high, or around 6 hours on low.
    • Garnish with the fresh basil leaves, and serve.
      fresh basil, to serve

    Notes

    Serves 4. 
     
    Did you try and love this recipe?Then please leave a star rating and comment below to let me know how you got on!

    Sending this over to Tinned Tomatoes for Meat Free Mondays
    and to Searching for Spice for Cook Once Eat Twice

     

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    Reader Interactions

    Comments

    1. JC says

      December 21, 2022 at 10:45 am

      Great, easy recipe. If you’re working with 750g of gnocchi, does this change the amount of liquid required?

      Reply
      • bakingqueen74 says

        December 22, 2022 at 11:48 am

        Glad you like it. I would add perhaps half a cup of water in that case, to save adding more passata.

        Reply
    2. Natalie Dawn says

      September 25, 2019 at 5:03 pm

      This looks delicious I don’t have a slow cooker though do u think I could just simmer on the hob for 30 mins or in a dish in the oven?

      Reply
      • bakingqueen74 says

        October 13, 2019 at 11:22 am

        Sorry for late reply Natalie. Yes you could make it in a casserole dish instead. Add more liquid to compensate though (we use less in slow cooker recipes as it doesn’t evaporate off) and cook for about thirty to forty mins I’d say, check it is all tender and serve.

        Reply
    3. hijackedbytwins says

      January 17, 2017 at 4:21 pm

      Oooh I have never thought of cooking gnocchi in the slow cooker. This looks amazing! x #CookOnceEatTwice

      Reply
      • bakingqueen74 says

        January 17, 2017 at 10:20 pm

        Thanks Kirsty, you know me, I’ll cook anything in the slow cooker or try to anyway! 😉

        Reply
    4. Corina says

      January 16, 2017 at 2:07 pm

      This sounds beautiful! I’d never thought to cook gnocchi in the slow cooker before but will definitely think about trying it now. I am also trying to eat lighter meals with more vegetables in this month and something like this is perfect – Thank you so much for sharing with #CookOnceEatTwice as well!

      Reply
      • bakingqueen74 says

        January 16, 2017 at 2:26 pm

        Thanks Corina, this is definitely a month for cutting back 🙂

        Reply
    4.92 from 12 votes (11 ratings without comment)

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    Hi, I'm Lucy! I'm a slow cooker addict, food blogger and also a busy working mum of two. I hope you'll enjoy the recipes I create and post which are perfect for busy families.

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