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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.
I love gnocchi. My cousin is a chef. After years of begging, I finally managed to rope him into teaching me how to make gnocchi. That was probably ten years ago now. When I tried to make them on my own, I failed miserably. And didn’t make them again until recently.
A few months ago, I created a list of super frugal meals. Gnocchi totally topped the list. It’s just potatoes and flour, so I figured I’d give it another go.
Potato gnocchi is supposed to be incredibly easy to make, but it’s a bit of a diva. You have to bake the potatoes to retain moisture and scoop out the innards while they’re still hot. Then you have to squish the innards through a ricer (does anyone actually own a ricer?). Finally, you have to cook the gnocchi immediately or the dough breaks down.
Easy? Not so much. This White Bean Gnocchi completely takes the effort out of this dish. It’s faster, easier, and healthier than its starchy cousin.
Start by pureeing the beans until they turn into a smooth paste. Pour the paste into a large bowl. Add in the flour, mixing with a spatula until just incorporated.
Divide the dough into thirds. Work with one third at a time, keeping the remaining dough covered. Roll the dough into a snake about the thickness of your pointer finger. Cut into 1-inch pillows.
You can leave the slices as they are or you can add little ridges which help the sauce stick to the dough. I can’t say that I’ve ever eaten gnocchi and thought “I wish my gnocchi had more ridges so it can hold more sauce” but whatever floats your boat. If I feel like making the effort, I add ridges because they’re pretty.
If you’re fancy enough to own a gnocchi board like this one, feel free to use it. For the rest of us appliance-challenged folks, forks make a decent substitute. Place a dough pillow on the back of the fork prongs and roll/slide the pillow over the fork. You should get little ridges on one side and a finger indent on the other.
Boil the white bean gnocchi in a pot of heavily salted water until the first one begins to float. Drain and serve immediately. Top with your favorite sauce and enjoy. If you are trying to prevent migraines, most sauces contain common triggers. Try tossing the gnocchi with plain or infused olive oils and Italian Seasonings for a tasty but safe sauce alternative.
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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 White Beans – Cannellini or Great Northern
- 1 Tbs Olive Oil
- 1 tsp Salt
- 1/2 Cup Flour
Instructions
- Drain beans, reserving 2 Tablespoon of the liquid. Puree the beans, liquid, salt, and oil in a blender until smooth.
- Pour the puree into a large bowl and fold in the flour with a spatula. Knead with your hands until the flour is just completely mixed in.
- Cut the dough into quarters. Working with one quarter at a time, keep the remaining dough covered with a towel or plastic wrap.
- Roll the dough into a snake that’s about the thickness of your pointer finger. Slice the snake 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.
- 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.
Notes
Other white beans will work just as well, but Navy beans can trigger migraines. This gnocchi works well with any type of sauce, but most sauces contain migraine triggering ingredients. Olive oil topped with Italian Seasonings is a safe and tasty option. Try infused olive oils for different flavors.
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