If time is never enough for you, and the idea of always settling for the usual salads to be quick doesn’t appeal to you, I present an easy solution that will be a real game-changer in the kitchen! I’m talking about these quick legume gnocchi. I chose borlotti beans, but you can ultimately replace them with other types like cannellini, red, black beans, or even use chickpeas or peas! A recipe that’s therefore very versatile, and the great thing is it’s a smart way to get a full load of plant proteins, vitamins, and minerals, even for those who don’t love legumes or eat them reluctantly! In fact, these gnocchi are ready in just a few minutes by putting everything in a mixer, they don’t require resting time, and their flavor, often too pronounced on the palate, transforms into something unexpectedly tasty as simple gnocchi! I dressed them with a pork ragù from the Nebrodi mountains, a gift from the past holidays, and I must say they not only melted in the mouth, but my husband didn’t even realize the gnocchi were bean-based! Of course, you can dress them as you wish; even a simple tomato sauce or pesto will work great, and you’ll see you’ll even get your kids or the most skeptical guests to eat legumes!
If you are interested in some alternative versions of gnocchi, try experimenting with these ideas below:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 15 Minutes
- Portions: 4 people
- Cooking methods: Boiling, Stovetop
- Cuisine: Italian
- Seasonality: All Seasons
Ingredients:
⚠ THIS RECIPE CONTAINS ONE OR MORE AFFILIATE LINKS. The products I recommend are the ones I use in my own recipes. Purchasing them through my blog only helps support me and my work, while it won’t cost you anything extra!
- 18 oz canned borlotti beans (pre-cooked and drained)
- 1 cup all-purpose flour
- 1/4 cup extra virgin olive oil
- 2 pinches salt
- to taste pepper
Tools:
- 1 Colander
- 1 Mixer
- 1 Bowl
- 1 Scraper
Steps:
Rinse the beans thoroughly under running water, drain them and transfer them to a mixer. Adjust with salt and pepper.
Add the oil and blend.
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 lightly floured surface and continue kneading for a few more minutes until you form a smooth and homogeneous dough.
Divide it into thin cylinders and, with the help of a scraper, cut your gnocchi.
Cook them in plenty of salted water for a few minutes until they float to the surface.
I then tossed them in a pan with Nebrodi pork ragù, but you can use any other seasoning you prefer.
And voilà… your quick borlotti bean gnocchi are ready to be enjoyed!
Enjoy your meal from La Cucina di FeFè!
Storage
👉 You can store the borlotti bean gnocchi in the fridge wrapped in a clean cloth and dusted with a little semolina or flour. Or in suitable refrigeration containers, also lightly floured and separated by small sheets of parchment paper for a maximum of 2-3 days.
Tips, notes, variations, and suggestions
🟣 As I mentioned above, you can replace borlotti beans with other varieties of the same legume, such as cannellini, azuki beans, red ones, black or white beans from Spain, etc. The same goes for other types of legumes like chickpeas or peas.
