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Gnocchi with Broad Beans and Burnt Butter Sauce

Gnocchi with Broad Beans and Burnt Butter Sauce recipe, brought to you by MiNDFOOD.

Gnocchi with Broad Beans and Burnt Butter Sauce

Don’t be afraid to have a go at making your own gnocchi. With just two ingredients, it couldn’t be easier to create these little balls of potato-pasta that, when served with seasonal broad beans, create a delicious and filling vegetarian dish.

Serves 4

1kg desiree potatoes

2 tsp sea salt flakes

white pepper

¾ cup plain flour, plus extra to dust    

750g fresh broad beans, podded  

60g butter, cut into cubes

1 cup grated pecorino cheese, to serve

 

1 Place whole potatoes into a large saucepan and cover with cold water. Place over a high heat and bring to the boil. Cook for 30 minutes or until tender when tested in the centre with a skewer. Drain and stand for 15 minutes or until cool enough to handle. Peel skin from potatoes and mash. Press potato through a sieve or potato ricer. Season with salt and pepper.

2 Add flour and stir until well combined and slightly sticky. If mixture is too sticky add a little more flour, 1 tbsp at a time. Do not add too much flour or the gnocchi will be heavy. Divide dough into 4 portions and roll each piece on a floured surface into 2cm-thick long logs. Cut each log into 2cm pieces. Gently roll, 1 piece at a time, over the back of a lightly floured fork forming ridges (this helps the sauce cling to the pasta).

3 Bring a large saucepan of water to the boil. Add beans and cook for 2 minutes. Remove with a slotted spoon and place into a bowl. Remove skins if necessary. Cover to keep warm. Return water to the boil. Add half the gnocchi and cook for 3-4 minutes or until gnocchi floats to the top of the water. Remove with a slotted spoon and add to bowl with broad beans. Repeat with remaining gnocchi.

4 Heat butter in a small saucepan over a medium heat. When butter has melted continue to cook until butter turns a rich golden brown. Spoon pasta and beans into serving bowls. Spoon over butter sauce. Top with grated pecorino and serve.

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