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Gnocchi with Beans and Greens - gluten free pillowy gnocchi is easier to make than you might think! Just 2 base ingredients then some gentle spices for subtle flavour. Cooked up here with beautiful fresh green veggies, protein rich beans and a vegan creme fraiche sauce #veganrecipes #glutenfreerecipes #veganmealideas #meatfree | Recipe on thecookandhim.com

Gnocchi with Beans and Greens

Prep: 15 mins | Cook: 90 mins | Total: 105 mins | Quantity: 2 generous servings

Ingredients

Gnocchi:

  • 500g potatoes – peeled weight
  • 150g Hodmedods Green Pea Flour
  • 1/2 tsp ground cumin
  • 1/2 tsp dried oregano
  • 1/2 tsp salt
  • few good grinds of black pepper

Sauce:

  • 150g  Hodmedods Broad Beans – soak in cold water overnight
  • 200g tenderstem broccoli
  • drizzle of oil – I used avocado oil
  • 1 bunch spring onions – thinly sliced
  • 150g Edamame Beans
  • 200ml vegan creme fraiche – I used Oatly
  • salt and pepper – soak in cold water overnight
  • handful of toasted pine nuts – optional

Instructions

  1. The day before you want to make this recipe, rinse the broad beans then soak in cold water overnight
  2. To cook the broad beans simply add them to a pan of boiling water and simmer gently for around an hour until softened. You can peel the outer skin if you have the time (or inclination) but there's so many earthy flavours and nutrients I tend to leave them on!
  3. To make the gnocchi dice the peeled potatoes and put into a large pan. Cover with boiled kettle water, a good pinch of salt and boil gently for 15-20 minutes until the potatoes are soft and just cooked. You don't want to over-cook the potatoes as they become too watery
  4. Drain the potatoes then either mash very well with a potato masher or squeeze (in stages) through a potato ricer back into the empty saucepan
  5. Beat in the pea flour, cumin, oregano, salt and pepper until well mixed and you have a soft dough
  6. Tip onto a lightly floured work surface (you can use more pea flour if you want to keep these gluten free), cut the dough in half then roll both halves into long sausages
  7. Cut the gnocchi into even segments. It's then up to you how you decorate them - i just rolled the slightly on the counter to give them a softer, more rounded edge then pressed a fork into one of the sides
  8. Bring a large pan of water to the boil then add carefully add your gnocchi. I do this in 2 batches for this quantity of gnocchi
  9. When they float to the top either use a slotted spoon to remove them from the pan into a bowl then cook the broccoli for 5 minutes in the same water
  10. Heat a large frying pan with a drizzle of olive oil over a medium heat then add the gnocchi. Sizzle gently until crisp and coloured on one side then flip to cook the other side
  11. Stir in the spring onions and cook for a further minute then add the cooked broccoli, cooked broad beans, edamame beans and creme fraiche
  12. Gently stir everything together, warming the sauce through, taste and season
  13. Serve immediately sprinkled with a few toasted pine nuts if using

Notes

  • You can freeze the gnocchi before boiling if you're making enough for a few meals worth

Recipe by The Cook & Him at https://thecookandhim.com/recipes/gnocchi-with-beans-and-greens/