Description
This homemade White Bean Gnocchi recipe features pillowy, tender gnocchi made from creamy white beans, flour, and egg. The beans add protein and a smooth texture, while sautéing the cooked gnocchi in olive oil gives them a delicious golden crisp on the outside. Perfect for a comforting and wholesome meal that pairs well with your favorite sauce or fresh herbs.
Ingredients
Scale
Main Ingredients
- 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
- 3/4 cup all-purpose flour, plus more for dusting
- 1 large egg
- 1 tablespoon olive oil, plus extra for sautéing
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Optional
- 1-2 teaspoons chopped fresh herbs like rosemary or thyme
Instructions
- Prepare the Beans: Drain and rinse the canned white beans thoroughly. Place them in a food processor and pulse until smooth and creamy, resembling a paste. Alternatively, mash by hand with a fork until no large chunks remain.
- Make the Dough: Transfer the mashed beans to a large mixing bowl. Add the flour, egg, olive oil, salt, and pepper. Stir with a spoon until a soft dough forms. If the dough feels too sticky, gradually add a little more flour, being careful not to overwork the dough to keep it tender.
- Roll and Shape the Gnocchi: Lightly flour a clean surface and turn the dough out onto it. Roll the dough into a long log approximately 1 inch thick. Cut the log into 1-inch pieces using a knife or bench scraper. For traditional gnocchi shapes, gently roll each piece over the back of a fork to create indentations.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Working in batches, gently drop the gnocchi into the water, avoiding overcrowding. When the gnocchi float to the surface, let them cook for 1-2 more minutes. Use a slotted spoon to remove them and set aside to drain.
- Sauté the Gnocchi: Heat olive oil in a large skillet over medium heat. Add the cooked gnocchi and sauté for 3-4 minutes, stirring occasionally, until they develop a golden, slightly crispy exterior.
- Serve and Enjoy: Serve the gnocchi hot, topped with your favorite sauce, a drizzle of olive oil, and optionally fresh herbs for extra flavor. Enjoy these comforting, tender bites made with wholesome ingredients.
Notes
- Adjust flour quantity as needed to achieve a workable dough; too much flour can make gnocchi dense.
- If the dough is sticky, chill it for 15 minutes before rolling to make shaping easier.
- Fresh herbs are optional but add a lovely aromatic element.
- Gnocchi are best consumed fresh but can be refrigerated and gently reheated by sautéing.
- Use gentle handling when boiling gnocchi to prevent breaking.
