Dinner

Roasted Red Pepper White Bean Gnocchi Bake

Name: Roasted Red Pepper White Bean Gnocchi Bake
Prep time: 15 min
Cook time: 30 min
Total time: 50 min
Yield: 4 servings
Ingredients: 500 g shelf-stable potato gnocchi; 1 tablespoon olive oil; 1 small yellow onion (about 100 g), finely diced; 3 garlic cloves, minced; 1 1/2 cups (250 g) jarred roasted red peppers, drained and cut into strips; 2 cups (480 ml) passata; 1 teaspoon dried oregano; 1/2 teaspoon fine salt; 1/4 teaspoon ground black pepper; 1 can (540 ml) white kidney beans, drained and rinsed; 3 loosely packed cups (90 g) baby spinach; 1 cup (110 g) grated mozzarella; 1/4 cup loosely packed fresh basil leaves, torn

Potato gnocchi and white beans baked in a roasted pepper tomato sauce with spinach and mozzarella.

Makes: 4 servings
Prep: 15 minutes
Cook: 30 minutes
Total: About 50 minutes

Rest: 5 minutes. Cook the gnocchi while the sauce simmers. Oven preheating overlaps ingredient preparation.

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Directions

Heat the oven to 400 F (200 C). Set a 9 by 13-inch (23 by 33 cm) baking dish beside the stove. Wash your hands and rinse the spinach and basil under running water. Bring a large pot of water to a boil while you start the sauce.
Heat the olive oil in a large saucepan over medium heat. Cook the onion for 5 minutes, stirring, until soft. Add the garlic and cook for 30 seconds. Stir in the drained roasted pepper strips, passata, oregano, salt and black pepper. Simmer gently for 5 minutes.
Cook the gnocchi in the boiling water according to the package directions, usually 2 to 3 minutes, until tender. Drain well. Stir the white beans and spinach into the pepper sauce and cook for 1 to 2 minutes, until the spinach wilts.
Fold the cooked gnocchi into the sauce until evenly coated. Transfer everything to the baking dish. Spread the mozzarella over the top.
Bake for 15 to 18 minutes, until the sauce bubbles at the edges, the cheese has golden patches and the centre reaches 165 F (74 C) on a clean digital thermometer. Let stand for 5 minutes, then scatter the basil over the top and divide among four plates.

Serving and storage

Refrigerate leftovers in shallow containers within 2 hours at 4 C (40 F) or below. Keep for up to 3 days. Reheat only the amount needed in a covered baking dish at 350 F (175 C) until the centre reaches 165 F (74 C); start checking after 20 minutes. Individual portions can also be reheated in the microwave, stirring halfway through and checking several spots with a clean thermometer.

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