Bean gnocchi with cherry tomato, anchovy, and caper sauce is a true explosion of Mediterranean flavors, perfect for those seeking a tasty, nutritious, and original dish.
I love experimenting with simple ingredients, transforming them into surprising dishes. This recipe is a great alternative to classic potato gnocchi, utilizing the creaminess and rich flavor of beans to achieve a soft and irresistible dough.
Making homemade bean gnocchi is easier than it seems! The texture of the legumes, combined with flour and a pinch of creativity, creates a soft and delicious pasta. To accompany them, I chose a sauce of fresh cherry tomatoes enriched with anchovies and capers, a condiment that enhances the delicate taste of the gnocchi with a savory and aromatic touch. The result? A dish that captivates at the first bite.
The ingredients of this recipe recall Mediterranean tradition, with a mix of sweetness, acidity, and savoriness that balances every bite.
Cherry tomatoes add freshness and color, anchovies provide depth of flavor, and capers add a lively and slightly tangy note. Everything is completed with a drizzle of extra virgin olive oil and a sprinkle of fresh basil or parsley for a final touch of freshness.
Perfect for a light lunch or a sophisticated dinner, bean gnocchi with cherry tomato, anchovy, and caper sauce is an idea to try and share.
Discover this recipe and bring the authentic flavors of Mediterranean cuisine to your table!
You might also like:
- Cost: Very economical
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 250 g cherry tomatoes
- 450 g cannellini beans
- 5/6 anchovies
- 1 tablespoon of capers
- 1 shallot
- 1 garlic clove
- olive oil and salt to taste
- 1 egg
- 170 g flour
- a few basil leaves
Tools
- non-stick pan
- steel pots
- cutting board
Steps
Here is the procedure:
In a pan with a drizzle of oil, sauté the finely sliced garlic and shallot. After a couple of minutes, add the chopped capers and anchovies.
Combine the halved cherry tomatoes, cook, and adjust the salt. Meanwhile, prepare the gnocchi by blending the beans.
In a bowl, mix the blended beans with an egg, salt, and flour, knead.
On a floured board, shape the dough into rolls about 1-2 cm wide (about 1/2 inch) and 2-3 cm long (about 1 inch).
Once all the gnocchi are made, cook them in salted water for 5/6 minutes or until they float to the surface.
Add them to the sauce and sauté for a few minutes with a drizzle of oil and fresh basil.
Enjoy your meal!
