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Creamy Lemon and Spinach Gnocchi with Cannellini Beans
Fresh spinach and cannellini beans tossed through lemony garlic cream sauce over gnocchi, finished with parmesan.
- 500 g gnocchi, fresh
- 150 g spinach, fresh
- 200 g cannellini beans, tinned, drained and rinsed
- 2 garlic cloves, thinly sliced
- 1 lemon, zest and juice
- 100 ml double cream
- 50 ml vegetable stock
- 30 g parmesan cheese, grated
- 1 tbsp olive oil
- black pepper, freshly ground
- salt
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Mello puts these ingredients on one shopping list with the rest of your week, and anything two recipes share is added together. The list then goes to Sainsbury's in the UK or Careem Quik in the UAE.
Add to a shopping listHow the shopping list works →- Step 1
Bring a large pan of salted water to the boil for the gnocchi.
- Step 2
Meanwhile, heat the olive oil in a large frying pan or skillet over a medium heat.
- Step 3
Add the sliced garlic and cook for 1-2 minutes until fragrant, being careful not to burn it.
- Step 4
Add the fresh spinach to the pan in batches, stirring until it wilts.
- Step 5
Stir in the cannellini beans, lemon zest, lemon juice, double cream, and vegetable stock.
- Step 6
Bring to a gentle simmer and cook for 2-3 minutes until the sauce has slightly thickened.
- Step 7
Add the fresh gnocchi to the boiling water. Cook for 2-3 minutes, or until they float to the surface.
- Step 8
Drain the gnocchi and add them directly to the frying pan with the sauce.
- Step 9
Stir in the grated parmesan cheese and toss everything together gently until the gnocchi are well coated.
- Step 10
Season with salt and freshly ground black pepper to taste.
- Step 11
Serve immediately.
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