· recipe ·
White Bean Gnocchi with Roasted Squash and Mushrooms
Canned cannellini beans are already cooked. Draining and blotting them removes packing liquid that would otherwise make their dough too loose.
Time and servings
- Prep
- 55 min
- Cook
- 45 min
- Total
- 100 min
- Servings
- 4
Nutrition per serving
- Calories
- about 540
- Protein
- 19 g
- Fat
- 22 g
- Carbs
- 72 g
Drain the beans thoroughly
Drain and rinse the cannellini beans, spread them on a clean towel, and blot until the surfaces no longer glisten.
Process the bean base
Process the dry beans with the garlic, 1 Tbsp15 ml of the olive oil, and 1/2 tsp3 g of the salt until smooth, scraping the bowl as needed.
Mix the white-bean dough
Fold 1 1/4 cups150 g of the flour into the bean puree just until a soft dough forms. Add more of the listed flour only if the dough smears instead of holding together; leave it slightly tacky.
Roll and cut the dough
Divide the dough, roll each portion into an even rope on a lightly floured surface, and cut the ropes into bite-size pieces.
Carpentry Dynasty gnocchi boards15% off with code WOFG15Shop on Amazon →Add the ridges
Roll each piece over a gnocchi board to create beautiful, well-defined ridges that help the sauce cling. A fork can make simple grooves.
Roast the squash and mushrooms
Heat the oven to 425°F220°C. Peel and seed the squash, cut it into small cubes, halve the mushrooms, and turn both with 2 Tbsp30 ml of the olive oil and half of the black pepper. Roast until the squash is tender and the mushroom edges are browned.
Heat the cooking water
Once the vegetables are in the oven, bring 3 quarts3 liters water to a gentle boil and add 1 tsp6 g of the salt.
Toast the pumpkin seeds
While the water heats, toast the pumpkin seeds in a dry skillet until fragrant and beginning to pop, then transfer them to a plate.
Poach and dry
Lower the gnocchi into the gently boiling water. Lift them as soon as they float and spread them on a tray until no surface water remains.
Crisp with sage
Heat 1 Tbsp15 ml of the olive oil with the sage in a wide skillet. When the leaves are aromatic, add the dry gnocchi and brown them on two sides; add the remaining black pepper and up to 1 tspup to 6 g of the salt only if needed.
Combine and brighten
Fold the roasted squash and mushrooms through the crisp gnocchi. Remove from direct heat, finely grate in 1 teaspoon5 ml lemon zest, squeeze in 1 tablespoon15 ml juice, and finish with the toasted pumpkin seeds.
