Green Pea Gnocchi with Broad Beans and Greens

Green Pea Gnocchi with Fava Beans and Greens

by The Cook and Him

Looking for something different for dinner? With a few simple ingredients, making gnocchi at home couldn't be easier. This gluten-free recipe from The Cook and Him uses green pea flour, which adds a delicate pea flavour to the dish.

The basic recipe is relatively simple and easy to make. You can serve your homemade gnocchi with any sauce you like - but we'd recommend this delicious broad bean combination!

Yellow Pea, Fava Bean or Quinoa Flour work just as well.

You can freeze the gnocchi before boiling if you’re making enough for a few meals worth

Serves 2

Ingredients

For the gnocchi
For the sauce
  • 150g dried Whole Fava Beans, soaked in cold water overnight
  • 200g Purple Sprouting or Tenderstem Broccoli
  • Drizzle of Oil
  • 1 bunch Spring Onions, thinly sliced
  • 150g Edamame Beans
  • 200ml Vegan Crème Fraiche
  • Pinch of Salt and Pepper
  • Handful of Toasted Pine Nuts

Method

  1. The day before you want to make this recipe, soak the dried fava beans in cold water overnight
  2. To cook, add them to a pan of boiling water and simmer gently for 40 minutes to an hour until softened.
  3. To make the gnocchi dice the peeled potatoes and put into a large pan. Cover with boiled kettle water, a good pinch of salt and boil gently for 15-20 minutes until the potatoes are soft and just cooked.
  4. Drain then mash very well until smooth
  5. Beat in the pea flour, cumin, oregano, salt & pepper until well mixed to form a soft dough
  6. Tip onto a lightly floured work surface (you can use more pea flour if you want to keep these gluten free), cut the dough in half then roll both halves into long sausages
  7. Cut the gnocchi into even segments. It's then up to you how you decorate them - we would recommend rolling on the counter to give them a softer, more rounded edge then pressing a fork into one of the sides
  8. Bring a large pan of water to the boil then add carefully add your gnocchi. This is best done in 2 batches
  9. When they float to the top either use a slotted spoon to remove them from the pan into a bowl then cook the broccoli for 5 minutes in the same water
  10. Heat a large frying pan with a drizzle of olive oil over a medium heat then add the gnocchi. Sizzle gently until crisp and coloured on one side then flip to cook the other side
  11. Stir in the spring onions and cook for a further minute then add the cooked broccoli, cooked fava beans, edamame beans and creme fraiche
  12. Gently stir everything together, warming the sauce through, taste and season
  13. Serve immediately sprinkled with a few toasted pine nuts if you wish



The Cook and Him
The Cook and Him

Author



Leave a comment

Comments will be approved before showing up.


Also in Recipes for British Pulses, Grains, Seeds and More

Wrinkled Pea Masala
Wrinkled Pea Masala

by Nick Saltmarsh

Inspired by Felicity Cloake's Perfect Chana Masala, this simple but satisfying recipe substitutes whole wrinkled peas for the usual chana or chickpeas. It's delicious with either (or just about any whole pulse) but the especially high resistant starch content of wrinkled peas provides more nourishment for your gut flora.

Read More

Hemp Pesto
Hemp Pesto

by Nick Saltmarsh

This pesto really shows off our delicious and tender shelled hemp seed, evocative of pine nuts and hemp seed. With our fermented fava bean umami paste taking the place of the usual Parmesan cheese, this happens to be vegan.

Read More

Roasted Squash With Emmer Wheat & Lentil Pilau
Roasted Squash With Emmer Wheat & Lentil Pilau

by Jenny Chandler

This superb dish of bold, autumnal flavours was inspired by Mother Root's Ginger Switchel and created by Jenny Chandler. Featuring our Pilau Mix #2 and seasonal squash, it’s perfect for early autumn days. Serve with a Switchel & Soda garnished with a slice of pear for the ultimate feel-good night in.

Read More