Ready in 30 minutes, this protein-packed vegan white bean gnocchi is the perfect weeknight meal. Replacing potatoes with beans is a healthier alternative and reduces cooking time.
- 1 box (Size 15 Oz) White Beans (Cannellini Or Great Northern)
- 1 teaspoon Salt
- 1 tbsp Olive oil
- ½ cups Flour
Drain the beans, reserving 2 tablespoons of liquid. Puree the beans, liquid, salt and oil in a blender until smooth.
Pour the puree into a large bowl and stir in the flour with a spatula. Knead with your hands until the flour is completely mixed.
Cut the dough into quarters. Work with a quarter at a time, keeping the rest of the dough covered with a towel or plastic wrap.
Roll the dough into a snake about the thickness of your index finger. Cut into 1 inch pieces.
You can either leave the gnocchi as little pillows or make little crests. If you want the bones, roll them on a gnocchi board or slide the pillows over the back of a fork. Continue with the remaining dough.
If you plan to eat immediately, boil the gnocchi in a pan of salted water until the first gnocchi float to the surface. Drain and serve with your favorite sauce or in olive oil.
Note: To freeze, leave uncooked gnocchi on a baking sheet for eight hours or overnight. Flip after a few hours to let all sides dry. Put in a plastic bag and freeze.