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Slow cooker gnocchi recipe
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5 from 4 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


  • 2 small onions sliced
  • 1 large field mushroom sliced
  • 1 courgette chopped
  • 500 g passata
  • 3 tbsp tomato puree
  • 400 g cannellini 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


  • 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.


Serves 4. Weightwatchers SmartPoints per serving: 7.


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