No potatoes are needed for this white gnocchi! Simply grab a can of cannellini beans for an easy and nutritious option.
Gnocchi are typically made from cooked potatoes, flour, and sometimes eggs. The exact proportions can vary depending on the recipe. Some variations of gnocchi might incorporate other ingredients like ricotta cheese, semolina flour, or, in this recipe, cannellini beans.
How to make white bean gnocchi
Ingredients
Method
Combine cannellini beans, eggs and olive oil in a food processor. Process until smooth.
Transfer to a large bowl and mix in flour, salt and half the parmesan. Mix gently until a soft dough forms.
Roll out dough in portions on a lightly floured surface and shape into 2cm-wide logs. Cut logs into 3cm pieces.
Heat butter, sage, pine nuts and lemon zest in a large non-stick frying pan over medium heat. Cook, stirring, until nut brown in colour. Stir in lemon juice. Set aside and keep warm.
Cook gnocchi in 3 batches, in a large saucepan of rapidly boiling salted water, for 3 minutes, until they float. Scoop out with a slotted spoon. Add to frying pan with the soy beans and the remaining parmesan. Toss gently on a low heat to heat through before serving.
Should you put egg in gnocchi?
Traditional gnocchi recipes often include eggs as a binding agent, but this is not a strict requirement. Some recipes omit eggs entirely, particularly those that aim for a lighter texture. It ultimately depends on personal preference and the specific recipe you’re using.
Can you eat gnocchi like pasta?
Yes, you can eat gnocchi similarly to pasta. Gnocchi is often served with various sauces, similar to pasta recipes. They can be paired with tomato sauce, pesto, cream sauce, or butter-based sauces. Gnocchi can also be added to soups or served as a side dish, similar to pasta.