RECIPES
White bean gnocchi with zucchini and sage lemon butter
By Miele
40 minutes plus refrigeration time
Preparation time
10 minutes
Cooking time
6 servings
INGREDIENTS
White bean gnocchi
2 x 400 g tins white cannellini beans, drained and rinsed
100 g (⅔ cup) plain flour
85 g (½ cup) instant polenta
1 egg
60 ml (¼ cup) olive oil
Salt flakes
⅓ cup roughly chopped parsley leaves
Extra polenta for rolling gnocchi
Zucchini and sage lemon butter
100 g butter
2 zucchini, cut into 1cm dice
6 large sage leaves, finely sliced
1 lemon, juiced
Salt flakes and pepper, to taste
To serve
50 g pinenuts, toasted
Finely grated parmesan
METHOD
White bean gnocchi
- Place all ingredients into food processor and blend until the mix comes together.
- Using the extra polenta, roll the gnocchi dough into 1.5cm width logs and then cut logs into 1.5cm lengths.
- Place the gnocchi onto a clean tea towel lined tray, making sure the gnocchi do not touch each other. Sprinkle with extra polenta and cover with plastic wrap and chill.
- Bring a large pot of water to the boil using the Boost function. Reduce to Induction level 9 and add the gnocchi in batches.
- After approximately 2 minutes, the gnocchi should rise to the surface of the boiling water. Using a slotted spoon, remove gnocchi and add to the sauce, toss and serve.
Zucchini and sage lemon butter
- Heat butter in a frying pan on high heat, Induction level 7. Sauté zucchini for 3-4 minutes or until soft.
- Add the sage, salt, lemon juice and toss gnocchi through the zucchini mix.
To serve
- Portion the gnocchi and sauce into warm bowls and garnish with roasted pinenuts and parmesan cheese.
HINTS AND TIPS
- This recipe is nice served with fresh prosciutto or cured salmon.
- Blue cheese or soft fetta are a nice alternative for this recipe in place of the parmesan cheese.
- Gnocchi can be made in advance and frozen in portions and used when required.
APPLIANCE / FUNCTION
Miele
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