Dice 1 large onion and mince 2 garlic cloves. In a large pan, heat 2 tablespoons of olive oil over medium heat. Add the onion and garlic, cooking until softened, about 5 minutes.

Stir in 2 tablespoons of tomato purée, cooking for an additional minute. Add 1 can (about 400 grams) of drained butter beans, 1 can (about 400 grams) of chopped tomatoes, and cook for 10 minutes, allowing the sauce to thicken slightly.

Incorporate a handful of fresh spinach leaves into the sauce, stirring until the spinach wilts.

Meanwhile, cook 500 grams of gnocchi according to the package instructions, then drain.

Fold the cooked gnocchi into the tomato and bean sauce, gently mixing to ensure the gnocchi are well coated.

Remove from heat and stir in 2 tablespoons of crème fraîche for a creamy texture.

Serve hot, garnished with chopped fresh parsley and grated Parmesan cheese over the top.