Ingredients
1 can butter beans
1/4 cup of juice from the can
1 and 1/4 cup gram flour
2-3 tbsp nutritional yeast
1-2 garlic cloves
Those that aren’t vegan can use less of the juice and add an egg instead. It makes the gnocchi softer. The vegan version is quite nice though.
Method
Strain the juice from the beans. Set aside 1/4 cup of the juice.
Peel the garlic and chop finely or crush it with a garlic press.
Add the beans, juice, garlic and nutritional yeast to a blender and let it run until the blend is soft as velvet.
Scoop the blend into a big bowl and blend in the gram flour. Mix it with your hands until the dough is perfect.
Divide the dough into four pieces.
Roll each one into a fine log. Cut the logs into small cubes, or pillows as they’re sometimes called.
Put lots of water into a large pot and let the water boil. Add the small dough cubes to the water and let it boil for about 2-3 minutes. When those healthy protein bombs float to the surface, they are ready.
Fish them out of the water, add to a tomato based sauce and garnish with freshly chopped basil. I can recommend this recipe of tomato sauce, you just skip the soya mince. This sauce is really good as well, just replace the courgette with the gnocchi.
Serve with a generous amount of green salad.
One can play with the gnocchi recipe and add herbs or spices to it. Gnocchi is normally rather blend, but takes on the taste from the sauce it’s added to.
You can also fry the gnocchi (boiled) on a grill pan and serve with a green pesto or whatever you fancy.
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