RECIPES
White bean gnocchi, zucchini and sage lemon butter
By
40 minutes
7-10 minutes
6-8
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INGREDIENTS

Gnocchi

2 x 400g cans white cannellini beans, drained and rinsed
100g plain flour
85g polenta
1 egg
60ml olive oil
Salt flakes
1/3 cup roughly chopped flat leaf parsley
Extra polenta for rolling gnocchi

Sauce

100g butter
2 medium zucchini, cut into 1cm dice
6-8 sage leaves, finely sliced
1 lemon, juiced
Salt flakes and cracked black pepper

To serve

50g pinenuts, roasted
100g grated parmesan

METHOD

Gnocchi

1. Place all ingredients into food processor and blend until the mix comes together.
2. Using the extra polenta, roll the gnocchi dough into 1.5cm width logs and then cut logs into 1.5cm pieces of gnocchi.
3. Place 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.
4. Bring a large pot of water to the boil using the Boost function. Reduce to Induction setting 9 and add the gnocchi in batches.
5. 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.

Sauce

1. Heat butter in a frying pan on high heat, Induction setting 7. Sauté zucchini for 3-4 minutes.
2. Add sage, salt, lemon juice and toss gnocchi through the zucchini mix.

To serve

1. Portion 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

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  • Free Discovery Product Demonstrations

    Miele Experience

    Thursday 08th September 2016

    At 10:30 am - 12:00 pm

    Knoxfield

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    Free

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