Butter bean gnocchi

A great swap for getting more protein and fiber into your gnocchi!

If you love gnocchi but are trying to increase your protein intake this is the perfect recipe. The butter beans are high in protein and fibre compared to potatoes and make for the perfect substitute! I am cooking them with my all time favourite gorgonzola sauce which adds tons of flavours and it’s also a good source of protein.

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🌱Vegetarian

🍽2 portions

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Ingredients

For the gnocchi

• 200g canned butter beans, drained

• 40g Parmesan

• 1 egg

• 1 tsp salt

• 70-75g plain wheat flour

🧀For the gorgonzola sauce

• 50g Gorgonzola dolce

• 100g single cream

• 2 egg yolks (optional)

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Method

• Add the butter beans to a food processor or blender along with the egg, grated Parmesan and blend until obtaining a smooth paste

• Transfer mix to a bowl and add the flour. Mix well with a spatula and then your hands until getting a soft dough (it should be a bit sticky, just add a bit of flour to your hands to prevent too much sticking)

• Transfer dough to a floured surface and start making ropes by rolling it. Cut around 2cm pieces to make the gnocchi. Sprinkle with a bit of flour and toss so they don’t stick together

• Cook gnocchi in salted boiling water until they come afloat to the surface

• Make the sauce by adding the Gorgonzola and cream to a pan at medium heat and whisk until getting a homogeneous sauce

• Add the cooked gnocchi to the Gorgonzola sauce along with some of the cooking water and toss to coat for a couple of minutes. Season to taste. Turn off the heat and add the egg yolks and mix well jut before serving

• Serve with freshly ground black pepper

FAQS and Tips

• My dough is too wet annd i can shape it into a ball as it sticks everywhere. You can add a bit more flour to the dough so it’s less sticky and also make sure to properly flour your working surface

• If you cannot find gorgonzola dolce it is fine to use gorgonzola picante, but you may need to add a bit more cream

• Can I cok them with another sauce? Of course! They are also delicious with tomato passata and mozzarela