Description
Ready in 30 minutes, this vegan protein-packed White Bean Gnocchi is the perfect weeknight meal. Replacing the potatoes with beans is a healthier alternative and cuts down on cooking time.
Ingredients
- 1 can (15 Oz. Size) White Beans (Cannellini Or Great Northern)
- 1 teaspoon Salt
- 1 Tablespoon Olive Oil
- ½ cups Flour
Preparation
Drain beans, reserving 2 tablespoon of the liquid. Puree beans, liquid, salt, and oil in a blender until smooth.
Pour puree into a large bowl and fold in flour with a spatula. Knead with your hands until flour is just completely mixed in.
Cut dough into quarters. Working with one quarter at a time, keep the remaining dough covered with a towel or plastic wrap.
Roll dough into a snake that’s about the thickness of your pointer finger. Slice into 1-inch pieces.
You can either leave the gnocchi as little pillows or make little ridges. If you want the ridges, roll it off of a gnocchi board or slide the pillows across onto the back of a fork. Continue with remaining dough.
If you plan to eat immediately, boil the gnocchi in a pot of salted water until the first gnocchi floats to the top. Drain and serve with your favorite sauce or tossed in olive oil.
Note: To freeze, leave the uncooked gnocchi on a baking sheet for eight hours or overnight. Flip after a few hours to let all sides dry. Toss in a plastic bag and freeze.
