Go Back
Slow cooker pot with gnocchi in tomato sauce.
Print Pin
4.92 from 12 votes

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
Course Main Course
Cuisine Slow Cooker
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Servings 4
Calories 362kcal

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

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. 
 

Nutrition

Calories: 362kcal | Carbohydrates: 79g | Protein: 14g | Fat: 1g | Sodium: 685mg | Potassium: 886mg | Fiber: 12g | Sugar: 10g | Vitamin A: 795IU | Vitamin C: 27.4mg | Calcium: 132mg | Iron: 9.6mg