Bean GNOCCHI are a very quick, economical, tasty and healthy alternative to traditional potato gnocchi. They are perfect for those following a vegan diet or for anyone who wants something light.
Unlike traditional potato gnocchi, these have a firmer texture due to the higher protein content of the legumes, and they will win you over with their flavor and versatility.
Bean gnocchi can be dressed with a variety of sauces, such as a classic tomato sauce, pesto, butter and sage, or even a mushroom sauce. Their soft texture and delicate flavor make them a versatile base for many recipes.
For this recipe I used cannellini beans, but you can substitute borlotti, black beans or red beans depending on your preference.
YOU MIGHT ALSO LIKE:
- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 10 Minutes
- Portions: 2 people
- Cooking methods: No-cook
- Cuisine: Italian
- Seasonality: All seasons
- Energy 304.00 (Kcal)
- Carbohydrates 61.08 (g) of which sugars 1.53 (g)
- Proteins 14.24 (g)
- Fat 1.48 (g) of which saturated 0.20 (g)of which unsaturated 0.53 (g)
- Fibers 7.98 (g)
- Sodium 494.04 (mg)
Indicative values for a portion of 173 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients
- 8.6 oz (about 1 cup) canned cannellini beans (drained weight)
- 3/4 + 1 tbsp cup (≈3.5 oz) all-purpose flour
- to taste salt
Tools
- 1 Mixer
- 1 Bowl
- 1 Work surface
- 1 Gnocchi board
- 1 Pastry cutter
Steps
Preparation of the BEAN GNOCCHI takes 10 minutes and is very easy.
Thoroughly drain the cannellini beans (this operation is very important to avoid the dough becoming too wet), place them in the mixer and blend until you get a smooth cream. If you don’t have a food processor you can use an immersion blender.
In a bowl, add the flour, the bean purée and season with salt.
Mix all the ingredients first with a fork and then with your hands until you obtain a smooth, compact dough.
Transfer it to the work surface, divide it into four parts and work each one to form little ropes.
Cut each rope into pieces and, using a gnocchi board or a fork, give them the classic shape.
Place them on a tray and cover with a kitchen towel until ready to cook.
VARIATIONS
You can replace wheat flour with rice flour or chickpea flour to make gluten-free gnocchi.
To further flavor the dough you can add pepper and aromatic herbs such as parsley or basil.
STORAGE
Arrange the gnocchi on a tray in a single layer, making sure they do not touch each other, and place them in the freezer for about 1-2 hours until well frozen. This prevents them from sticking together. Then transfer them to a freezer bag.
