Leftover Cacciatore Gnocchi al Forno with Cannellini Beans
Leftover Cacciatore Gnocchi al Forno with Cannellini Beans — 28 mins family dinner · Italian set · Uses leftovers. Part of a three-meal shopping base with ho…
Ingredients
- 150g leftover cacciatore tomato-veg sauce from Recipe 1
- 1¼ potatoes gnocchi
- 70g cannellini beans, drained and rinsed
- 40g spinach, fresh or frozen
- 30ml water, to loosen
- 25g mozzarella, optional
Method
- Heat oven to 200°C / 180°C fan.
- Put the leftover cacciatore sauce into a pan with a splash of water. Reheat until steaming hot.
- Stir in cannellini beans and spinach. Cook for 3–4 minutes until the spinach is fully heated through.
- Remove baby portions before adding cheese or adult seasoning. Mash beans and sauce as needed.
- Cook gnocchi according to packet instructions, usually 2–3 minutes, until they float.
- Stir gnocchi through the sauce.
- Transfer to a baking dish. Add mozzarella to adult and older child portions if using.
- Bake for 10–12 minutes, until bubbling.
- Let stand for 5 minutes before serving, especially for children, because tomato sauce gets very hot.
Storage and reheating
Cool leftovers within 2 hours. Refrigerate for up to 48 hours or freeze sauces without pasta or gnocchi. Reheat until steaming hot throughout and only reheat once. Keep baby portions free from added salt, chilli and salty cheese. Gnocchi is best eaten fresh once baked.
Safety and substitutions
Gnocchi can be sticky or gummy, so cut it small and keep it well coated in sauce for toddlers and babies. Beans should be squashed for under-1s and younger toddlers if needed. Keep baby portions free from added salt, chilli and salty cheese.
Why this recipe works
28 mins family dinner · Italian set · Uses leftovers. Part of a three-meal shopping base with household scaling.
Part of a three-meal set
Italian Cacciatore to Gnocchi Bake — Chicken cacciatore pasta with extra sauce, Tuscan lentil ragu with polenta, then leftover gnocchi al forno.
Updated 2026-07-20