White bean gnocchi with lamb ragù
- Portion size: Serves 4
- Hands-on time 25 min, simmering time 20-30 min
- Difficulty: easy
Everyone will enjoy this gluten-free gnocchi recipe, made with cannellini beans, and served with a hearty lamb ragu.
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Ingredients
- 2 x 400g tins white cannellini beans
- 150g potato flour
- 1 large free-range egg
- 3 tbsp olive oil
- 1 onion
- 2 garlic cloves
- 2 tbsp tomato purée
- 500g British lamb mince
- 2 fresh oregano sprigs, plus extra
- 200g tinned chopped tomatoes
To serve
- Grated pecorino (optional)
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Method
- Drain the beans, then pulse in a food processor with the flour, egg, 1 tbsp of the oil and 1 tsp salt to combine. Wrap in cling film and chill for 15 minutes.
- Finely chop the onion and garlic. Heat 2 tbsp oil in a pan on a medium heat (see tip). Add the onion and cook for 3-4 minutes until soft. Add the garlic and tomato purée and cook for 1 minute. Turn the hob to medium-high, add the mince and brown for 5 minutes. Chop the oregano, then add with the tomatoes and 375ml water. Season and simmer for 20-30 minutes until thick.
- Bring a large pan of salted water to the boil. Roll the chilled dough into 2 thin logs and cut into 3cm lengths. Boil, in batches, for 5 minutes, remove with a slotted spoon and toss with the ragù.
- Serve with pecorino and oregano.
Nutrition
- 631kcals Calories
- 28.5 (9.6g saturated) Fat
- 40.3g Protein
- 53.3g (5g sugars) Carbs
- 13.3g Fibre
- 0.4g Salt
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