chop 1 courgette and 1 pepper, fry in olive oil over a highish heat tossing occasionally, add a chopped shallot and a crushed clove of garlic, keep cooking until tender and lightly charred. De-glaze the pan with a splash of vinegar., remove from heat and set to one side.
Cook the gnocchi for a couple of minute and then drain. Add to a large mixing bowl along with the fried vegetables and a tin of drained cannelini beans.
Liquidise two large handfuls of washed spinach with a little olive oil, a clove of crushed garlic add a dash of cream, stir into the warm mixture.
Can be served hot, cold or warm.