I love simple, quick, and irresistibly good recipes, the ones that win everyone over, young and old. Today I want to share with you a true delight: fava bean gnocchi, a first course rich in flavor and perfect for spring.
Making them is easy and fun, and the result is so good that once tried, they will become a must in your kitchen.
Fava bean gnocchi have a soft texture and a delicate flavor, which lends itself to many different combinations. I chose to dress them with a tomato sauce and crispy pancetta, a timeless classic that enhances the sweetness of the fava beans and adds a tasty and irresistible touch. But if you want to experiment, you can opt for equally tempting condiments: butter and sage for a refined taste, a pecorino cheese cream for those who love strong flavors, or a basil or almond pesto for a fresher and lighter version.
Besides being quick to prepare, fava bean gnocchi are also a great idea for a tasty and genuine lunch.
Fava beans, in fact, are rich in fiber, proteins, and vitamins, perfect for a healthy and balanced diet. And if you have children who are picky at the table, don’t worry: their delicate taste and soft texture will win over even the little ones!
If you’re ready to get your hands dirty, follow me in the preparation of fava bean gnocchi. In a few steps, you’ll bring to the table a special dish, perfect for any occasion!
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- Difficulty: Easy
- Cost: Cheap
- Preparation time: 15 Minutes
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Spring, All Seasons
Ingredients
- 10.5 oz fava beans
- 1 egg
- 1 2/3 cups flour
- 6.7 oz cherry tomatoes
- 3 tbsps tomato puree
- 7 oz pancetta
- 1 shallot
- oil and salt to taste
Tools
- non-stick pan
- cutting board
- stainless steel pots
Steps
Here is the procedure:
Open the pods and blanch the fava beans in salted water for 10 minutes. Drain them and cool them in cold water.
I peeled them by gently squeezing them between two fingers to remove the outer shell, but if you prefer, you can leave them whole.
Place the blanched fava beans in a blender and purée them.
In a bowl, combine the fava beans with the egg and flour, and knead.
Divide the dough into 4 parts, form ropes the width of a finger, and cut them every 3/4 inch forming the gnocchi.
Prepare the sauce by adding a splash of oil, finely chopped shallot, and pancetta to a pan.
When the pancetta is cooked, add the cherry tomatoes cut in half and the tomato puree. Adjust the salt and if necessary, add half a cup of water.
While the sauce thickens, cook the gnocchi in salted water with a drop of oil. They are done when they float to the surface. Add to the sauce and sauté for a few minutes with fresh basil.
Enjoy your meal!
