Roasted Tomato Gnocchi with Cannellini Beans and Feta
Making the most of ripe summer tomatoes, which become sweet and jammy in the oven.
Easy to prepare and largely hands-off, it's a satisfying accompaniment to a barbecue, leaving more time to chat, eat and enjoy the sunshine.
Ingredients
500g potato gnocchi
1 tbsp extra virgin olive oil
1 red onion, cut into wedges
500-600g tomatoes, cut into wedges
2 garlic cloves, left whole in their skins
400g tin cannellini beans, drained and rinsed
100g baby spinach
75-100g feta, crumbled
25g pine nuts, toasted
Zest and juice of 1 lemon
Salt and pepper to taste
Tip
There are several gluten free and vegan gnocchi brands. Be sure to check the label
Method
Preheat the oven to 220°C/200°C fan/Gas 7.
Tip the gnocchi, onion and tomatoes onto a large roasting tray. Add the oil, garlic, lemon zest, a generous pinch of salt and pepper. Toss well to coat.
Roast for 30 minutes, stirring once halfway through, until the gnocchi is golden and the tomatoes are soft and juicy.
Stir through the cannellini beans, squeeze the garlic from its skin, mash it into the tomato mix and return to the oven for 5 minutes to heat through.
Remove from the oven and stir through the spinach.
Add half the lemon juice and gently toss everything together.
To serve
Scatter over the feta and toasted pine nuts. Finish with the rest of the lemon juice before serving.