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
Scale
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.
