Creamy Sun-Dried Tomato & Butter Bean Gnocchi with Plant Parm
The ultimate easy comfort dinner: pillowy gnocchi and creamy butter beans baked in a rich sun-dried tomato sauce, finished with greens and a zesty homemade plant parm. It’s a proper dump-and-bake recipe with minimal prep and washing up, but still feels like a cosy little treat.
PREP TIME
10 minutes
COOK TIME
25 minutes
INGREDIENTS
21
Serves: 2
Ingredients
sun-dried tomato & butter bean gnocchi
- 500 grams500 grams500 grams Potato Gnocchi
- 400 grams400 grams400 grams Butter Beans, Canned
- 250 grams250 grams250 grams cherry tomatoes, some halved, some whole
- 0.5 whole0.5 whole0.5 whole Red Onion, finely sliced
- 2 cloves2 cloves2 cloves Garlic, minced
- 2 Tbsp2 Tbsp2 Tbsp Sun Dried Tomato Pesto (click for recipe)
- 1 tsp1 tsp1 tsp Oregano, Dried
- 0.5 tsp0.5 tsp0.5 tsp Chili Flakes, or to taste
- 250 ml250 ml250 ml Vegetable Bouillon
- 50 ml50 ml50 ml oat cream, or coconut cream
- 2 bunch2 bunch2 bunch Kale, roughly chopped
- 1 pinch1 pinch1 pinch Maldon Sea Salt Flakes, to taste
- 1 pinch1 pinch1 pinch Black Peppercorns, Ground Fresh, to taste
- 1 bunch1 bunch1 bunch Basil, Fresh, to serve
- 1 Tbsp1 Tbsp1 Tbsp Lemon, juice
for the plant parmesan
- 2 Tbsp2 Tbsp2 Tbsp Nutritional Yeast - Thrive Market
- 1 Tbsp1 Tbsp1 Tbsp hemp seeds
- 0.5 whole0.5 whole0.5 whole Lemon Zest
- 1 pinch1 pinch1 pinch Sea Salt
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Preheat the oven to 200°C conventional / 180°C fan.
- Drain the butter beans, reserving some of the bean liquid. Add the gnocchi, butter beans, cherry tomatoes, red onion, garlic, sun-dried tomato paste, oregano and chilli flakes to a large baking dish. Pour over the vegetable stock and add a splash of the reserved butter bean liquid. Season with sea salt and plenty of cracked black pepper, then give everything a really good stir so the sun-dried tomato paste is evenly distributed.
- Bake uncovered for 20–25 minutes, giving everything a stir about halfway through, until the tomatoes have softened and the gnocchi is tender.
- While it cooks, make the plant parm by mixing together the nutritional yeast, hemp seeds, lemon zest and sea salt.
- Remove the gnocchi from the oven and stir through the 50ml coconut cream and kale. Sprinkle over some of the plant parm, then return to the oven for another 5 minutes, or until the kale has wilted and the sauce is bubbling and creamy.
- Finish with plenty of fresh basil, an extra sprinkle of plant parm, cracked black pepper and a squeeze of fresh lemon. Spoon into bowls and serve piping hot with some crusty bread for scooping up all that creamy sun-dried tomato sauce.
Notes
Butter bean liquid: Don’t automatically throw it away. A splash adds body to the sauce and helps everything become lovely and creamy as it bakes. Consistency: The sauce will continue to thicken slightly as it sits. If yours looks a little dry during cooking, simply add another splash of vegetable stock. Storage: Keep leftovers in an airtight container in the fridge for up to 3 days. When reheating, add a splash of stock or water to loosen the sauce again.
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About This Recipe
Show nutritional information
Entrées Other Sugar Alcohol Free| This is our estimate based on online research. | |
| Calories: | 964 |
| Fat: | 232 g |
| Carbohydrates: | 122 g |
| Protein: | 43 g |
| Cholesterol: | 228 g |
| Sodium: | 18789 mg |
| Fiber: | 239 g |
| Sugars: | 27 g |
| Sugar Alcohol: | 0 g |
| Calculated per serving. | |
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