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Potato Gnocchi and Black-Eyed Beans

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  • Author: Somi Igbene PhD ANutr
  • Prep Time: 5 minutes
  • Cook Time: 20 minutes
  • Total Time: 25 minutes
  • Yield: Serves 1
  • Category: Lunch/Dinner
  • Diet: Vegan


Want a spin to jacket potato and baked beans? You will love this flavourful potato gnocchi and black-eyed beans recipe.


  • 25g gnocchi
  • 171g cooked black-eyed beans
  • 1 small shallot, finely chopped
  • 1 small garlic clove, finely minced
  • 1 teaspoon olive oil
  • 1 red chilli, finely chopped
  • 1 teaspoon kucharek vegetable seasoning
  • 1 tablespoon tomato puree
  • 3 tablespoon finely chopped tomatoes
  • 2 tablespoons capers
  • 1 teaspoon mixed herbs, dried
  • 2 tablespoon fresh parsley


  • Heat olive oil in a medium saucepan over medium heat. Add shallots and fry for 30 seconds until softened. Stir in fresh tomatoes and fry for 4 minutes. Then add tomato puree, mixed herbs, chilli, vegetable seasoning and tomato puree. Fry for a further three minutes, taking care not to burn the tomatoes. Add small splashes of water if the pan gets too dry.
  • In the meantime, cook the gnocchi according to instructions on the package, reserving some of the cooking liquid.
  • Add the black-eyed beans and capers to the tomato sauce. Once they get warm, add the gnocchi with some of its cooking liquid. Stir carefully to combine and season with salt and black pepper if necessary. Cook for a further 2 minutes, then tip into a serving bowl and garnish with fresh parsley.


  • Serving Size: Per Serving
  • Calories: 456
  • Sugar: 12.4g
  • Sodium: 2275mg
  • Fat: 5.7g
  • Saturated Fat: 1.3g
  • Unsaturated Fat: 3.8g
  • Trans Fat: 0g
  • Carbohydrates: 76g
  • Fiber: 11.1g
  • Protein: 25.1g