Slow Cooker Gnocchi with Cannellini Beans

Slow Cooker Gnocchi with Cannellini Beans

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.

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 here in my recipe index) when I want vegetable goodness.

Slow cooker gnocchi with cannellini beans

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

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

Making a batch of this sow 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.

The cannellini 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 peasant food I am sure.

Slow cooker gnocchi with cannellini beans

Slow cooker gnocchi with cannellini beans

Pin this slow cooker gnocchi with cannellini beans for later:

Slow cooker gnocchi with cannellini beans - a hearty warming dish full of veggie goodness, perfect for winter

 

Slow cooker gnocchi with cannellini beans

Slow cooker gnocchi with cannellini beans

Hearty vegetarian dish, perfect for autumn and winter
5 from 3 votes
Print Pin Rate
Course: Main Course
Cuisine: Slow Cooker
Prep Time: 5 minutes
Cook Time: 4 hours
Total Time: 4 hours 5 minutes
Servings: 4
Calories: 362kcal
Author: bakingqueen74

Ingredients

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

Instructions

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

Notes

Serves 4. Weightwatchers SmartPoints per serving: 7.
Tried this recipe?Tag me @bakingqueen74 or use hashtag #bakingqueen74!

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



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hijackedbytwins

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

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!