GNOCCHI E FAGIOLI

An Italian classic, reimagined with crispy fluffy Sunny & Luna vegetable gnocchi.

Inspired by pasta e fagioli, this cosy gnocchi and bean soup combines soft Pumpkin Gnocchi, creamy cannellini beans, tomatoes and kale in a rich, comforting broth.

Simple ingredients, plenty of comfort and ready in minutes — the perfect easy dinner for cooler evenings.

INGREDIENTS

You’ll need -

1 pack Sunny & Luna Pumpkin Gnocchi

1 tin crushed tomatoes

1 jar cannellini beans, including their cooking liquid

2 shallots, finely chopped

2 garlic cloves, halved

240ml chicken stock

1 tsp tomato purée

½ tsp dried oregano

1 handful kale, stalks removed and roughly chopped

1 handful fresh parsley, chopped

Olive oil

Salt & black pepper

Parmesan, to serve

INSTRUCTIONS

Heat a glug of olive oil in a large pan over a medium heat. Add the shallots and garlic and cook gently until softened.

Add the crushed tomatoes, cannellini beans and their cooking liquid, followed by the chicken stock. Stir everything together and leave to simmer over a low heat.

Meanwhile, cook the Sunny & Luna Pumpkin Gnocchi. Pan-fry for 6 minutes until golden, or steam them if you prefer a softer, chewier texture.

Boil the kale until just tender, then drain and add it to the tomato and bean mixture with the parsley, oregano, tomato purée and a pinch of salt. Leave to simmer for a few more minutes.

Transfer half of the mixture to a blender and blend until smooth. Pour it back into the pan and stir to create a thick, creamy broth, then gently fold through the cooked gnocchi.

Divide between bowls and finish with black pepper and plenty of Parmesan.

Enjoy!