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Gnocchi has a reputation for being pillowy soft, even a bit chewy. It’s a true comfort food that is unlike other pastas. Normally this dumpling-like pasta is made with potatoes, but this higher-protein version made with white beans in the dough and it’s every bit as delicious. If you’ve never made gnocchi from scratch before, now is your chance to get your hands a bit messy and have some fun.
To make this process very easy we are using the food processor to purée the white beans and to mix everything together properly. A bit of freshly minced garlic in the dough means that every bite has that wonderful flavor.
Once your beans are creamy and you’ve added the dry ingredients you only need to pulse this mixture until a ball of dough forms in the mixer. Take it out and begin kneading the dough and making the gnocchi shapes as soon as this ball forms to avoid over-working the dough.
Using white beans instead of potatoes in this recipe makes this pasta less carb heavy, which is a rarity in the world of pasta. These little gnocchi have around 13 grams of protein per serving, nearly double what regular all-wheat pastas typically contain and triple what potato gnocchi usually have.
Their creamy texture is a perfect match for rounded shape this pasta usually takes.
To form your gnocchi you’ll need to roll the dough out into a snake and then cut it into short pieces. You can leave them as little pillow shapes or form them into balls. To get the traditional gnocchi shape take the little balls of dough and use your finger to roll them along the tines of a fork.
The fold and the little ridges left behind are thought to hold more of the sauce.
For the sauce we’re using a simple jarred marinara, but you can use any type of sauce you like. Or make one from scratch.
The last step is to add some fresh basil on top – and a add a little parmesan on top if you’d like, too.
Adding beans to the pasta dough is an easy way to incorporate more protein into your pasta night. This can help you feel full longer while satisfying that gnocchi craving so it’s a win-win all around!
White Bean Gnocchi
Yield(s): 4 servings
35m prep time
8m cook time
363 calories
Diet: Vegetarian
you're making mealtime meaningful.
Ingredients
- 1 (15 oz) can cannellini beans, liquid reserved
- 2 cloves garlic, minced
- 1 ½ cups all-purpose flour, plus extra for coating
- ½ teaspoon salt, plus extra for boiling
- 1 tablespoon olive oil
- 1 ½ cups marinara sauce
- chopped basil for garnish
- parmesan cheese for garnish (optional)
Preparation
- In food process combine beans, 1/4 cup bean liquid, and garlic. Pulse until smooth.
- Add mixture to mixing bowl along with flour and salt. Stir until uniform in color. Knead dough a few times.
- Divide dough into 6 roughly equal portions. Roll first section into a long snake on your work surface. Cut into pieces ¾” long.
- Drag each piece of doughalong an upside down fork along until it curls up. Toss with a small amount of flour to keep gnocchi from sticking to each other. Repeat for remaining dough.
- Generously salt a pot of boiling water and add gnocchi. Cook for 1 minute or until pasta floats. Work in batches if needed to keep gnocchi from sticking to each other.
- In large skillet heat olive oil over medium heat. Add drained gnocchi and sauté until golden brown on the outside, about 2 minutes.
- Add tomato sauce to pan and cook until heated through. Serve with basil and some parmesan cheese.
Recipe adapted from Very Vegan Val.