World of Gnocchi

· recipe ·

White Bean Gnocchi with Rosemary and Lemon

Cannellini beans make a mellow, creamy dough. Rosemary and lemon bring fragrance and brightness to the olive-oil finish.

White Bean Gnocchi with Rosemary and Lemon

Time and servings

Prep
65 min
Cook
15 min
Total
80 min
Servings
4

Nutrition per serving

Calories
about 370
Protein
11 g
Fat
15 g
Carbs
50 g
  1. Drain the beans thoroughly

    Drain the beans thoroughly

    Drain and rinse the cannellini beans, spread them on a clean towel, and blot until the surfaces no longer glisten.

  2. Process the bean base

    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.

  3. Mix the white-bean dough

    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.

  4. Roll and cut the dough

    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.

  5. Add the ridges

    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.

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  6. Prepare the rosemary finish

    Prepare the rosemary finish

    Strip and finely chop the rosemary leaves, chop the parsley, finely grate 1 teaspoon5 ml lemon zest, and squeeze 2 tablespoons30 ml juice.

  7. A pot of water heating on an electric stovetop

    Heat the cooking water

    Bring 3 quarts3 liters water to a gentle boil and add 1 tsp6 g of the salt.

  8. Infuse the rosemary oil

    Infuse the rosemary oil

    While the water heats, warm 3 Tbsp45 ml of the olive oil with the chopped rosemary and black pepper until fragrant without frying the herb dark.

  9. Poach the gnocchi

    Poach the gnocchi

    Lower the gnocchi into the gently boiling water and lift them as soon as they float, letting excess water drain away.

  10. White Bean Gnocchi with Rosemary and Lemon

    Coat and brighten

    Turn the poached gnocchi through the rosemary oil, remove the skillet from direct heat, and add the lemon zest, juice, and parsley. Add up to 1 tspup to 6 g of the salt only if needed.

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