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