Have you ever tried Broad Bean Gnocchi? They are amazing for those who love broad beans like I do but want to cook them in an alternative way. I guarantee that they are truly fantastic, try them yourself and let me know what you think.
Plus, I’ll reveal a little trick to easily clean broad beans, so you spend as little time as possible.
You can experiment with various seasonings, even simply sautéed with butter and sage in a pan they will be delicious, enhancing their taste.
- Difficulty: Easy
- Cost: Economical
- Rest time: 1 Hour
- Preparation time: 1 Hour
- Portions: 4 servings
- Cooking methods: Stovetop
- Cuisine: Italian
Ingredients
- 2.6 lbs broad beans (frozen, 1.4 lbs of peeled broad beans)
- 2.5 cups all-purpose flour
- 1 egg
- 2 pinches coarse salt
Preparation
Put the frozen broad beans directly into a bowl with lukewarm water. As soon as they start to thaw, you can pierce the outer skin and with a slight pressure, they will come out easily. After this step, I weighed the broad beans and obtained about 1.4 lbs.
Now put about a quart of water in a pot, once it boils, add the coarse salt and peeled broad beans. Boil for about 15-20 minutes until the broad beans are well cooked. Drain them and let them cool completely.
Place the broad beans in a food processor and run it until you get a puree. Do not put them all in at once, otherwise the processor will be too full. I recommend putting them in at least in two batches.
On a floured surface, place the broad bean puree, an egg, and about 0.8 cups of flour. With floured hands, start kneading. I recommend adding the rest of the flour gradually to adjust the consistency. The dough should be soft but easy to handle. I used about 2.5 cups of flour in total.
Divide the dough into six or seven parts, and with each, form logs about the size of a finger. Cut the gnocchi with a floured knife about 0.6 inches long.
Place the gnocchi on a floured surface. You can decide to enjoy them immediately or, if you prefer, place them on a floured tray, cover them with cling film, and put them in the freezer. Once frozen, remove them from the tray and place them in a suitable bag to enjoy later. With these quantities, I obtained about 2.2 lbs of gnocchi.
Tips/Advice
The amount of flour may vary depending on the amount of water contained in the broad bean puree; however, the gnocchi should be slightly soft but easy to handle.
Here’s a suggestion on how to season them:
Broad Bean Gnocchi with Parmesan Bechamel and Pancetta
If you liked the Broad Bean Gnocchi recipe, try other recipes with broad beans:
Perch with Beer on Broad Bean Puree
Spicy Lentil, Broad Bean, and Chicken Soup
From Basilicata: Broad Bean and Chicory Puree
From India: Broad Bean, Bean, Potato, and Duck Curry
Spaghetti with Broad Bean Pesto, Clams, and Bacon
Whole Wheat Penne with Broad Bean Pesto and Surimi
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