Posted in Recipes on 12.02.2019
Gnocchi with Beans and Greens
prep: 15 mins / cook: 1 hour 30 mins / inactive: 0 mins / total: 1 hour 45 mins / quantity: 2 generous servings Print recipe?
Gluten free, soft pillowy gnocchi is easier to make than you might think! Just 2 base ingredients then some gentle spices for subtle flavour!
I didn’t set out to make a gluten free gnocchi recipe but I’ve fallen a bit in love with Hodmedods pea and bean flours. They give everything a wonderfully subtle flavour and, dependent upon which flour you use, a lovely pea green or sunshine yellow hue!
If you’ve always wondered how to make gnocchi but been put off by thinking you need specialist equipment and even more specialist expertise, let me show you just how easy it is.
How to make gnocchi …
The gnocchi dough is a simple mixture of mashed potato and flour. You can use a standard potato masher and some elbow grease to get lump free mashed potato. Or you can use a potato ricer which gives perfectly smooth and creamy potatoes while also a being bit easier on the ol’ arm muscles!
You then simply divide the dough in half (or in quarters if you’ve doubled the recipe to make some for a crowd or the freezer) and roll into long sausage shapes.
How to cook gnocchi …
Cut your sausages into little pieces then shape how you want really. I just simply gave each one a little roll on the work surface then press a fork into one side for a bit of texture.
To cook them all you do is gently plop them into a large pan of boiling water and when they float to the top they’re cooked. If you’re cooking a large quantity of gnocchi it might be easier to cook them in a couple of batches but it only takes 2-3 minutes for them to float to the top. Remove the ones that are cooked, with a slotted spoon and put to one side while you cook the remainder
I also quickly fried them after boiling. I’d never done this before but it gives a lovely crispy texture – almost like little jackets to the soft dough inside.
The veggies, beans and sauce are all very simple. The broad beans take a little bit of pre-preparation as they need to be soaked in plenty of water overnight to allow them to re-hydrate properly. They’re then boiled for an hour until just soft – I prefer them with a little bite still.
I honestly hope I’ve encouraged you to have a go at making your own gnocchi – I found it incredibly relaxing slicing, rolling and forking! The gnocchi dough is quite tactile and very easy to work with and this gnocchi recipe has a lovely flavour as well as being hearty and filling!
If you’re looking for other gluten free tasty meals try these:
- Vegan Meatballs – protein and flavour packed – great hot or cold!
- Mushy Pea Parsnip and Potato Cakes – a perfect brunch recipe!
- Vegan Shepherd’s Pie – hearty and warming
- Thai Quinoa Salad with Almond Butter Dressing – perfect for meal prep!
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Gnocchi with Beans and Greens
prep: 15 mins / cook: 1 hour 30 mins / inactive: 0 mins / total: 1 hour 45 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
- The day before you want to make this recipe, rinse the broad beans then soak in cold water overnight
- 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!
- 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
- 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
- Beat in the pea flour, cumin, oregano, salt and pepper until well mixed and you have a soft dough
- 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
- 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
- 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
- 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
- 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
- Stir in the spring onions and cook for a further minute then add the cooked broccoli, cooked broad beans, edamame beans and creme fraiche
- Gently stir everything together, warming the sauce through, taste and season
- 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
Some products I used in today's post...
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Hello there! I’m Sam, former Michelin star pastry chef and now your go-to vegan foodie on a mission to make plant-based eating a deliciously easy adventure! From cozy comfort foods to vibrant salads and decadent desserts, there’s something for everyone in my kitchen.
Whether you’re cooking for one or for a houseful I believe food doesn’t have to be complicated to be full of FLAVOUR and I want to show you how. I’ve been a rigorous meal planner for over a decade whilst embracing seasonal ingredients (because that’s where the real flavour is!)
I’m also a dedicated dog mum to Nooch and Baxter and enjoy cooking them homemade treats (many of which are posted here) when I’m not screaming at the tennis or devouring fantasy fiction.
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