Description
Creamy white bean gnocchi delivers Italian comfort straight from Tuscany’s kitchens, blending hearty legumes with pillowy potato dumplings. Rustic yet elegant, this dish invites you to savor a delightful culinary journey through traditional flavors and simple ingredients.
Ingredients
Scale
Main Ingredients:
- 1 (15 ounces / 425 grams) can cannellini beans, liquid reserved
- 1 1/2 cups (180 grams) all-purpose flour
- 1 1/2 cups (360 milliliters) marinara sauce
Seasoning and Aromatics:
- 2 cloves garlic, minced
- 1/2 teaspoon salt
Finishing and Garnish:
- 1 tablespoon olive oil
- Chopped basil
- Parmesan cheese (optional)
Instructions
- Purée cannellini beans, reserved bean liquid, and garlic in a food processor until creating a silky, uniform mixture.
- Transfer bean purée to a mixing bowl, incorporating flour and salt. Gently knead the dough until it forms a cohesive, smooth texture.
- Partition the dough into 6 relatively equal segments, focusing on consistent sizing for uniform cooking.
- Roll each dough segment into elongated cylindrical shapes on a clean work surface, ensuring even thickness.
- Slice each cylinder into bite-sized pieces, approximately 34 total gnocchi dumplings.
- Utilize a fork’s backside to create traditional gnocchi ridges, gently pressing and rolling each piece to develop characteristic texture.
- Dust shaped gnocchi with a light flour coating to prevent potential adhesion.
- Prepare a large pot of generously salted water, bringing to a vigorous boil at 212°F.
- Carefully submerge gnocchi into boiling water, cooking approximately 1 minute until they spontaneously float to the surface.
- Heat olive oil in a large skillet over medium temperature (around 350°F), creating a golden sauté environment.
- Transfer boiled gnocchi into the skillet, browning for 2 minutes until exterior develops a crisp, golden complexion.
- Pour marinara sauce into the skillet, gently warming and coating the gnocchi.
- Garnish with fresh basil leaves and optional parmesan cheese before serving immediately.
Notes
- Ensure beans are thoroughly drained and patted dry to prevent excess moisture in the dough, which could make gnocchi too sticky or soft.
- For gluten-free option, swap wheat flour with almond or chickpea flour to maintain similar texture and protein content.
- Test one gnocchi piece in boiling water first to check consistency and adjust flour amount if dough seems too wet or fragile.
- Prevent gnocchi from sticking by generously flouring work surface and keeping shaped pieces separated on a lightly floured tray before cooking.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Dinner, Lunch, Snacks
- Method: Boiling
- Cuisine: Italian
Nutrition
- Serving Size: 4
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 450 mg
- Fat: 8 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 9 g
- Protein: 15 g
- Cholesterol: 5 mg