The bean gnocchi with three-tomato sauce are a vegetarian first course full of flavor. I made the gnocchi with only three ingredients: beans, flour and oregano. For the sauce I opted for a three-tomato mix: tomato purée, yellow cherry tomatoes and confit cherry tomatoes. With a few simple ingredients you’ll prepare a fresh and irresistible dish that will win the whole family over!
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Gnocchi: homemade recipes
- Difficulty: Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Cooking time: 15 Minutes
- Portions: 2 Servings
- Cooking methods: Stovetop
Ingredients
- 1 cup cannellini beans in a jar (or borlotti beans)
- 1/2 cup type 0 flour (similar to all-purpose) (plus more for the work surface (about 70 g))
- 1 tsp dried oregano
- 1/3 cup tomato purée (passata)
- 10 yellow cherry tomatoes
- 3 tbsp confit cherry tomatoes
- to taste basil
- 1 clove garlic
- to taste extra-virgin olive oil
- to taste salt
Preparation
To make the bean gnocchi, drain the jarred beans, put them in a bowl and blend them with the oregano. If you use fresh (or dried) beans you must boil them and let them cool completely before blending.
On the work surface make a well with the flour and pour the blended beans into the center. Knead until you get a homogeneous, smooth dough with a soft consistency. If the dough is sticky, gradually add more flour.
With your hands shape rolls of dough and cut them with a knife into small cylinders to form the gnocchi.
In a pan lightly brown the garlic clove with a drizzle of extra-virgin olive oil; if you like you can add some chopped chili pepper.
Then add the tomato purée, the yellow cherry tomatoes and a few basil leaves. Cook over low heat for about 10 minutes.
Cook the gnocchi in salted boiling water and, as soon as they float to the surface, drain them and add them to the pan with the sauce.
Add the confit cherry tomatoes and gently toss so the gnocchi are well coated with the sauce.
Serve hot, optionally with grated pecorino, and enjoy!
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