Oven Baked Vegetable Gnocchi | The Dizzy Dieter

Ingredients

• 500 g potato gnocchi
• 4 tablespoons extra virgin olive oil
• 4 cloves of garlic, finely diced
• 2 white onions, diced
• 500 g cherry tomatoes, halved
• 100 ml white wine
• 2X400g tin of butter beans or cannellini beans, rinsed and drained
• 400 g fresh spinach
• 40 g parmesan, finely grated
• 125 g ball of mozzarella, drained and cut into small chunks
• A few basil leaves, roughly torn up
• Juice of half a lemon
• Salt and pepper