If you love cosy Italian inspired dinners that feel indulgent but are still quick enough for busy weeknights, this Tuscan butterbean gnocchi is going to become a staple. It is creamy, rich, garlicky and packed with vegetables, all made in one pan with minimal effort. Tuscan butterbean gnocchi is one of those recipes that looks and tastes like something you would order in a little trattoria, but it is incredibly simple to make at home.
Tuscan butterbean gnocchi is inspired by the rustic flavours of central Italy, where simple pantry ingredients are turned into comforting, nourishing meals. Soft gnocchi is gently simmered in a tomato and cream based sauce with buttery beans, garlic and herbs to create a rich yet balanced dish. It is perfect for cosy evenings, quick family dinners and anyone who loves warming, creamy meals that still feel fresh and vibrant.
If you like this gnocchi recipe, try my gnocchi with butternut squash and bacon for another cosy recipe. For a meaty recipe with a similar sauce, try my sundried tomato steak orzo.
Ingredients
Gnocchi - Gnocchi gives Tuscan butterbean gnocchi its comforting, pillowy base. It soaks up the creamy sauce and makes the dish filling and satisfying.
Cherry vine tomatoes - These add sweetness, freshness and a slight acidity that balances the creaminess of Tuscan butterbean gnocchi. I love using vine tomatoes because they have a deeper tomato flavour and soften beautifully when cooked.
Shallot - Shallots bring a gentle sweetness to the base of the sauce without overpowering it. They help create that classic Tuscan style flavour.
Garlic - Garlic gives Tuscan butterbean gnocchi its savoury backbone. It adds warmth and depth and makes the kitchen smell amazing while everything cooks.
Butterbeans in their stock - Butterbeans are what make this Tuscan butterbean gnocchi so hearty. Their creamy texture thickens the sauce naturally. I always use the beans in jars with their stock because it adds flavour and helps create that silky sauce without needing extra cream.
Vegetable stock - Stock forms the body of the sauce and allows the gnocchi to cook directly in the pan while absorbing flavour.
Sundried tomatoes - These add concentrated tomato flavour and a slight sweetness. They make Tuscan butterbean gnocchi taste rich and slow cooked even though it is quick.
Spinach - Spinach adds freshness, colour and a boost of goodness. It wilts down perfectly into the sauce without needing extra cooking time.
Tomato puree - Tomato puree intensifies the tomato flavour and thickens the sauce so it clings to the gnocchi.
Cream cheese - Cream cheese makes Tuscan butterbean gnocchi luxuriously creamy. I love using cream cheese because it melts easily and gives a smooth, velvety finish.
Parmesan - Parmesan adds saltiness and umami and takes the sauce to another level of richness.
Chilli flakes - These add gentle heat and balance out the creamy sauce.
Fresh basil - Basil brings freshness and that classic Italian aroma which finishes Tuscan butterbean gnocchi perfectly.
See recipe card for quantities.
Instructions
Jump to Recipe for quantities
- Step 1: Heat olive oil in a large pan over a medium heat. Add the shallot and cherry vine tomatoes and cook for 4-5 minutes until softened and lightly golden. Add the garlic and cook for a minute until fragrant. Stir in the sundried tomatoes, tomato puree and cream cheese. Let everything melt together into a creamy base.
- Step 2: Let everything melt together into a creamy base. Pour in the vegetable stock and stir to combine. Add the butterbeans with their stock and the gnocchi. Stir well and simmer for 5-6 minutes, stirring occasionally until the gnocchi is tender and the sauce has thickened.
- Step 3: Stir in the spinach and cook until just wilted. Add the lemon juice, Parmesan and chilli flakes and mix until the Tuscan butterbean gnocchi is creamy and glossy.
- Step 4: Serve hot topped with fresh basil and optional extra parmesan.
Hint: Let the gnocchi simmer gently rather than boiling hard. A gentle bubble allows it to cook evenly while slowly absorbing the sauce. This helps thicken the sauce naturally and keeps the gnocchi soft and pillowy instead of breaking apart.
Substitutions
Gnocchi – Swap for fresh tagliatelle for a silky pasta base or orecchiette to catch the creamy sauce in its little cups.
Cherry vine tomatoes – Use roasted red peppers for a sweeter, smoky flavour or chopped plum tomatoes for a richer, saucier finish.
Shallot – Replace with a small red onion for a slightly sharper bite or spring onions for a lighter, fresher flavour.
Garlic – Use garlic paste for speed and convenience or roasted garlic for a softer, sweeter depth.
Butterbeans – Swap for cannellini beans for a classic Tuscan feel or chickpeas for a firmer texture and nuttier taste.
Vegetable stock – Use chicken stock for a deeper savoury base or mushroom stock for an extra earthy flavour.
Sun-dried tomatoes – Replace with tomato antipasti for a milder sweetness or roasted cherry tomatoes for a juicier texture.
Spinach – Swap for kale for a heartier green or rocket for a peppery, fresh bite.
Tomato puree – Use passata for a looser, saucier finish or pesto for a herby twist.
Cream cheese – Replace with mascarpone for extra richness or crème fraîche for a slightly tangy creaminess.
Parmesan – Swap for pecorino for a sharper, saltier kick or grana padano for a milder, nutty flavour.
Chilli flakes – Use fresh red chilli for a brighter heat or smoked paprika for gentle warmth with smokiness.
Fresh basil – Replace with parsley for a clean, herby finish or thyme for a more rustic Tuscan flavour.
Variations
Crispy pancetta version - Fry pancetta until golden, remove from the pan, then continue with the recipe in the same pan so the fat flavours the sauce. Stir the crispy pancetta back in at the end and finish with extra Parmesan and black pepper for a richer, savoury twist.
Roasted vegetable version - Add roasted courgette, peppers and red onion to the pan along with the butterbeans. The caramelised vegetables add sweetness and make the dish feel heartier while keeping it completely vegetarian and packed with colour.
Lemon and herb version - Stir a little lemon zest and a squeeze of lemon juice into the finished sauce and finish with extra basil or parsley. This brightens the creamy base and gives the dish a fresher, lighter flavour profile.
Equipment
Storage
Allow the Tuscan butterbean gnocchi to cool completely before transferring it to an airtight container. Store it in the fridge and aim to eat it within three days for the best texture and flavour. Because this dish contains cream cheese and Parmesan, it should always be kept chilled and never left at room temperature for extended periods.
When reheating, place the gnocchi in a saucepan over a low heat and add a splash of water, milk or vegetable stock. This helps loosen the sauce and brings it back to its original creamy consistency. Stir gently and frequently to prevent sticking. You can also reheat in the microwave in short bursts, stirring in between. Avoid reheating more than once, as repeated heating can cause the sauce to split and the gnocchi to become overly soft.
Top Tip
Taste the sauce before adding salt. The Parmesan, sun-dried tomatoes and butterbeans all contain natural salt, so you may find you need much less seasoning than expected. Adjust slowly to avoid over seasoning.
FAQ
Tinned or jarred butterbeans do not need soaking and can be used straight from the tin or jar, including their liquid, which helps thicken sauces and adds flavour.
Butterbeans are large white lima beans with a creamy texture and mild flavour. They are high in plant protein, fibre and slow release carbohydrates. They help keep meals filling and are often used in Mediterranean and Tuscan style cooking.
Tuscan pasta refers to creamy, tomato based Italian inspired pasta dishes featuring garlic, herbs, olive oil and often beans or leafy greens. These recipes are known for rich sauces, simple ingredients and rustic, comforting flavours rooted in central Italy.
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Recipe
Tuscan Butterbean Gnocchi
Equipment
- Large deep pan
Ingredients
- 500 g gnocchi
- 200 g cherry vine tomatoes
- 1 shallot diced
- 2 cloves garlic minced
- 570 g jar butterbeans in their stock
- 150 ml vegetable stock
- 75 g sundried tomatoes chopped
- 1 teaspoon oregano
- 100 g spinach roughly chopped
- 2 tablespoon tomato puree
- 2 tablespoon cream cheese
- 30 g grated Parmesan
- ½ teaspoon chilli flakes
- Handful chopped basil
- ½ lemon juice
Instructions
- Heat olive oil in a large pan over a medium heat. Add the shallot and cherry vine tomatoes and cook for 4-5 minutes until softened and lightly golden. Add the garlic and cook for a minute until fragrant.200 g cherry vine tomatoes, 1 shallot, 2 cloves garlic
- Stir in the sundried tomatoes, oregano, tomato puree and cream cheese. Let everything melt together into a creamy base. Pour in the vegetable stock and stir to combine.150 ml vegetable stock, 75 g sundried tomatoes, 2 tablespoon tomato puree, 2 tablespoon cream cheese, 1 tsp
- Add the butterbeans with their stock and the gnocchi. Stir well and simmer on medium heat for 5-6 minutes, stirring occasionally until the gnocchi is tender and the sauce has thickened.500 g gnocchi, 570 g jar butterbeans in their stock
- Stir in the spinach and cook until just wilted. Squeeze in the lemon juice, add the Parmesan and chilli flakes and mix until the Tuscan butterbean gnocchi is creamy and glossy. Serve hot topped with fresh basil.100 g spinach, 30 g grated Parmesan, ½ teaspoon chilli flakes, Handful chopped basil, ½ lemon
