2 x 400g cans white cannellini beans, drained and rinsed
100g plain flour
60ml olive oil
1/3 cup roughly chopped flat leaf parsley
Extra polenta for rolling gnocchi
2 medium zucchini, cut into 1cm dice
6-8 sage leaves, finely sliced
1 lemon, juiced
Salt flakes and cracked black pepper
50g pinenuts, roasted
100g grated parmesan
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.
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.
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.