If you’re looking for a comforting yet surprisingly light twist on traditional gnocchi, this White Bean Gnocchi Recipe is about to become your new favorite. These pillowy, tender gnocchi are crafted from creamy white beans instead of the usual potatoes, bringing a boost of protein and a silky texture that’s utterly addictive. Whether you’re a seasoned home cook or simply craving something cozy and homemade, this recipe combines simplicity with extraordinary flavor, making it a dish worth savoring every single time.
Ingredients You’ll Need
With just a handful of simple ingredients, this White Bean Gnocchi Recipe shows how humble pantry staples can transform into something truly special. Each component plays its role in creating that perfect gnocchi texture and flavor, from the creamy beans to the touch of fresh herbs that brighten every bite.
- Canned White Beans: The star of the dish, providing a smooth texture and rich protein; cannellini or Great Northern beans work wonders here.
- Flour: Just enough all-purpose flour helps bind the dough while keeping it soft and pillowy.
- Egg: Acts as a natural binder, lending tenderness to the gnocchi.
- Olive Oil: Adds richness and helps create a smooth, workable dough.
- Salt and Pepper: Essential for seasoning the gnocchi from the inside out, making every bite flavorful.
- Fresh Herbs (Optional): Chopped rosemary or thyme can be stirred in for an herby twist if you like.
How to Make White Bean Gnocchi Recipe
Step 1: Prepare the Beans
Start by draining and thoroughly rinsing your canned white beans to remove excess salt and canning liquid. Then, either mash them by hand with a fork or blitz them in a food processor until you have a smooth, creamy paste. This velvety base is what gives your gnocchi its signature softness and subtle bean flavor.
Step 2: Make the Dough
Transfer the mashed white beans into a large mixing bowl. Add the flour, egg, olive oil, salt, and pepper. Mix everything together until a dough forms. Keep an eye on the texture—if it’s too sticky, sprinkle in a little more flour, but be cautious not to overwork the dough as it can become tough. The goal is a soft, pliable dough that feels just right to the touch.
Step 3: Roll and Shape the Gnocchi
Lightly flour your workspace and turn the dough out onto it. Roll the dough into a long log about an inch thick. Using a knife or bench scraper, cut the log into small, bite-sized pieces roughly an inch long. For that classic gnocchi look, gently press each piece over the back of a fork to create subtle ridges, but don’t worry—if you skip this step, they’ll still taste amazing.
Step 4: Cook the Gnocchi
Bring a large pot of salted water to a boil. Working in batches to avoid crowding, carefully drop the gnocchi into the water. Once they float to the surface, let them cook for an additional 1 to 2 minutes to ensure they’re cooked through. Use a slotted spoon to fish them out and set them aside.
Step 5: Sauté the Gnocchi
Heat a drizzle of olive oil in a large skillet over medium heat. Add the cooked gnocchi and sauté for about 3 to 4 minutes, moving occasionally, until their edges turn golden and just a bit crispy. This step adds a wonderful textural contrast that makes the White Bean Gnocchi Recipe truly irresistible.
How to Serve White Bean Gnocchi Recipe
Garnishes
Simple garnishes like freshly chopped herbs—think basil, parsley, or thyme—bring a lively pop of color and fragrance. A light drizzle of extra virgin olive oil or a sprinkle of grated Parmesan cheese elevates the dish perfectly without overpowering its delicate flavor.
Side Dishes
This gnocchi pairs beautifully with fresh, vibrant sides like sautéed greens or a crisp mixed salad. Roasted vegetables or a bowl of garlicky mushrooms can also complement the dish, turning it into a full, satisfying meal that feels both wholesome and indulgent.
Creative Ways to Present
For a more elegant twist, toss your gnocchi in a browned butter and sage sauce or a simple tomato and basil sauce. You can even bake them with a layer of mozzarella and marinara for a comforting casserole-style dish. The versatility of the White Bean Gnocchi Recipe means you can get creative to suit your mood and occasion.
Make Ahead and Storage
Storing Leftovers
If you find yourself with extra gnocchi, store them in an airtight container in the refrigerator for up to three days. Keep them separate or lightly dusted with flour to prevent sticking.
Freezing
The gnocchi freeze quite well! Lay them out in a single layer on a baking sheet and freeze until solid. Then, transfer them to a freezer-safe bag or container. When stored this way, they’ll keep for up to two months, ready for a quick, tasty meal anytime.
Reheating
To reheat, gently sauté frozen or refrigerated gnocchi in a little olive oil until heated through and crispy on the edges, or drop frozen gnocchi directly into boiling salted water just until they float. This method keeps them tender and delicious without drying out.
FAQs
Can I use other types of beans for this White Bean Gnocchi Recipe?
Absolutely! While cannellini and Great Northern beans are ideal due to their mild flavor and creamy texture, other white beans like navy or baby lima beans can also be used with great results.
Is this gnocchi gluten-free?
This recipe calls for all-purpose flour, so it’s not gluten-free as is. However, you could experiment with gluten-free flour blends to adapt it, keeping in mind the texture might vary slightly.
Can I make this recipe vegan?
You can make a vegan version by replacing the egg with a flax or chia egg (ground seeds mixed with water) and using olive oil generously. The texture may differ a bit but it still turns out delicious.
How do I know when the gnocchi are done cooking?
The best indicator is when the gnocchi float to the surface of boiling water. Once they rise, let them cook for an additional 1 to 2 minutes to ensure they are cooked through.
What sauces go best with white bean gnocchi?
This gnocchi is a blank canvas! It pairs wonderfully with simple tomato sauces, browned butter with sage, garlic and olive oil, or even a creamy mushroom sauce. Experiment to find your favorite!
Final Thoughts
I can’t recommend this White Bean Gnocchi Recipe enough if you want to bring something both comforting and uniquely nourishing to your table. It’s surprisingly easy to make, perfect for weeknights or relaxed weekends, and endlessly adaptable to your tastes. Give it a try—you might just discover your new go-to comfort food that feels fancy but stays friendly and approachable.
Print
White Bean Gnocchi Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Boiling and Sautéing
- Cuisine: Italian
- Diet: Vegetarian
Description
Delicious and protein-packed white bean gnocchi made from creamy canned white beans, flour, and egg, then boiled and sautéed to golden perfection. This homemade gnocchi offers a tender, pillowy texture with crispy edges, perfect served with your favorite sauce or a drizzle of olive oil and fresh herbs.
Ingredients
Gnocchi Dough
- 1 can (15 oz) white beans (cannellini or Great Northern), drained and rinsed
- 3/4 cup all-purpose flour, plus extra for rolling
- 1 large egg
- 1 tablespoon olive oil, plus more for sautéing
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- Optional: 1 tablespoon chopped fresh herbs (rosemary or thyme)
Instructions
- Prepare the Beans: Drain and rinse the canned white beans thoroughly. Place them in a food processor and pulse until they form a smooth, paste-like consistency. If you don’t have a processor, mash them by hand until creamy.
- Make the Dough: Transfer the mashed beans to a large mixing bowl. Add the flour, egg, olive oil, salt, and pepper. Mix gently until a dough starts to form. If the dough is too sticky, add a little more flour carefully to avoid overworking it.
- Roll and Shape the Gnocchi: On a lightly floured surface, roll the dough into a long log about 1 inch thick. Cut into 1-inch pieces. Optionally, roll each piece over the back of a fork to create classic gnocchi ridges for texture.
- Cook the Gnocchi: Bring a large pot of salted water to a boil. Drop the gnocchi into the water in batches without overcrowding. Once they float to the surface, cook for another 1-2 minutes. Remove with a slotted spoon and set aside.
- Sauté the Gnocchi: Heat olive oil in a large skillet over medium heat. Add the cooked gnocchi and sauté for 3-4 minutes until golden and slightly crispy on the edges.
- Serve and Enjoy: Serve the warm gnocchi topped with your favorite sauce, a drizzle of olive oil, and fresh herbs if desired. Enjoy the comforting, flavorful bites!
Notes
- Adjust flour quantity based on bean moisture to achieve a dough that is firm but pliable.
- Rolling gnocchi over a fork is optional but adds classic ridges that hold sauce better.
- Cook gnocchi in small batches to prevent sticking and ensure even cooking.
- Sautéing adds a delightful crispy texture but can be omitted for a softer gnocchi.
- Serve with a simple tomato sauce, brown butter sage sauce, or just olive oil and herbs for quick preparation.
