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HOMEMADE BUTTERBEAN GNOCCHI IN A CREAMY CAVOLO NERO SAUCE WITH OLIVE TAPENADE 🤤🤤🧀 I cannot even begin to describe how insane this dish was, my first attempt at homemade gnocchi and it was a hit !! 🤩🤩 could lit eat the stuff without sauce it’s sooo good

🧀 BUTTERBEAN GNOCCHI WITH CREAMY CAVOLO NERO SAUCE 🧀 serves 2 (inspo of @spencooks !!)
✨ For the gnocchi: 2 Tins of butter beans • 180 g Plain flour • 1 Egg, beaten • tbsp Olive oil • 1½ tsps Fine salt • Knob of butter • tbsp Vegetable oil •
– Remove the shells of your butter beans, then blend & add to a large bowl. Stir the olive oil into the beaten egg, then add to the bowl with flour and salt. Stir with a wooden spoon, then knead lightly until the dough is smooth then
– Wrap the dough with cling film and leave in the fridge for 25 minutes
– when it’s ready, divide into 4 parts and roll each part into a log, then cut up into gnocchi squares with a knife and roll each piece of gnocchi over the back of a fork, then set aside
– Heat a non-stick pan with butter and oil then add the gnocchi. Toss so everything is well coated, then turn the heat down to medium. Leave to cook until the gnocchi are golden on all sides and fluffy in the middle, around 10 mins

✨for the sauce: 200g Cavolo nero leaves • Onion, diced • Head of garlic • 100g grated Parmesan • Large knob of butter • 1/2 Lemon, juiced • milk • 80 ml Boiling water • 40g cream cheese • Salt and pepper •
– Chop the top of the garlic head off so all the cloves are exposed, drizzle with olive oil and wrap in foil, then pop in a 180℃ oven for 45 minutes
– whisk the parmesan and boiling water together in a jug till it has all dissolved
– blanch the cavolo nero then fry in some oil with the onion and garlic till soft, then add in the parmesan sauce, a splash of milk, the lemon and cream cheese
– simmer till a thick sauce (add in some cornflour to thicken) then toss in the gnocchi so it’s fully coated in the sauce and season
– serve up your gnocchi with a tbsp of tapenade or salsa verde drizzled over top 🤩

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