Quick Legume Gnocchi: The “Game-Changer” Protein Recipe Without Potatoes
If time is never enough and you are tired of the usual last-minute salads, I have the solution that will change your habits: quick legume gnocchi. An easy and clever recipe to load up on plant proteins, vitamins, and minerals in just a few minutes, perfect even for those who don’t like legumes or struggle to make children eat them.
Why Choose Legume Gnocchi?
Modern cuisine seeks a balance between speed and health. These gnocchi are the perfect synthesis:
Hidden Plant Proteins: Thanks to the velvety texture, the bold flavor of the legumes turns into something unexpectedly delicate. Even the most skeptical husbands won’t notice the difference!
Zero Rest Time: Put everything in the mixer and cook. No resting is needed, and no potatoes, drastically reducing preparation times.
Total Versatility: I chose borlotti beans, but you can experiment with cannellini, chickpeas, peas, or black beans depending on what’s in your pantry.
The Gourmet Union: Borlotti and Nebrodi Pork
To elevate this recipe, I paired the sweetness of borlotti with the savoriness of a Nebrodi pork ragù. The result? Gnocchetti that melt in your mouth, where the earthiness of legumes meets the excellence of Sicilian meats. Of course, they are also delicious with a simple pesto alla genovese or a fresh tomato sauce. The solution for your lunch at hand!
If you are interested in some alternative gnocchi versions, try experimenting with these ideas below:
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Boiling, Stove
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the same ones I use in my recipes; purchasing them through my blog only helps support me and my work, while it will cost you nothing extra!
- 18 oz canned borlotti beans (pre-cooked and drained)
- 1 cup all-purpose flour
- 4 tbsp extra virgin olive oil
- 2 pinches salt
- to taste pepper
Tools
- 1 Strainer
- 1 Mixer
- 1 Large Bowl
- 1 Dough Scraper
Steps
Rinse the beans under running water thoroughly, drain them well and transfer them to a mixer. Adjust with salt and pepper.
Emulsify with the oil and start blending.
You should obtain a compact yet soft and homogeneous mixture.
Transfer it to a large bowl and add the flour.
Knead for a few minutes directly in the bowl.
As soon as the mixture gains consistency, transfer it to a slightly floured surface and continue working it for a few more minutes until you form a smooth and homogeneous loaf.
Divide it into cylinders about 2 cm thick and, with the help of a dough scraper, cut out the gnocchi.
Boil them in plenty of salted water for a few minutes until they float to the surface.
I then sautéed them in a pan with Nebrodi pork ragù, but you can use any other sauce you like.
And voilà…the quick borlotti bean gnocchi are ready to be enjoyed!
Bon Appétit from La Cucina di FeFè!
Storage
👉 You can store the borlotti bean gnocchi in the fridge wrapped in a clean cloth and lightly dusted with semolina or flour. Or inside containers suitable for refrigeration, always lightly floured and separated from each other by small sheets of parchment paper for a maximum of 2-3 days.
Tips, Notes, Variations, and Suggestions
🟣 If you don’t have borlotti beans in the pantry, you can replace them with other varieties of the same legume, such as cannellini, azuki beans, red, black Mexican, or Spanish white beans, etc. The same goes for other types of legumes like chickpeas or peas.
FAQ (Frequently Asked Questions)
1. How to prevent gnocchi from becoming rubbery?
The secret is not to overwork the dough once the flour is added. Blend the legumes until you get a smooth cream, then incorporate the flour (also spelt or gluten-free) only for the time necessary to form a dough.
Can they be prepared frozen?
Yes, you can freeze them raw on a tray and drop them directly into boiling water while still frozen.
