white bean gnocchi with lamb ragù

Gnocchi made with mashed beans and potato flour is such a brilliant idea. They're not quite as light as the ones made from mashed potatoes and wheat flour, but they have a great texture.

serves 4; hands-on time 25 min; simmering time 20-30 min

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 puree
500g British lamb mince
2 fresh oregano sprigs, plus extra (Dried oregano is an optional substitute)
200g tinned chopped tomatoes

to serve
Grated pecorino (optional)

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 mins.

Prepare the tomatoes by tipping them into a bowl and rinsing the tin with a little water. Put rinse to one side which may be needed.

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 puree and cook for 1 minute. Turn the hob to medium-high, add the mince and brown for 5 minutes. Chop the oregano, then add the tomatoes and as much water as is needed for the simmer. Season and simmer for 20-30 mins until thick. If using dried oregano, now is the time to add it.

Bring a large pan of salted water to the boil. Roll the chilled dough into 2 thin logs and cut into 2-3cm lengths. Boil, in batches, for 5 minutes, remove with a slotted spoon and toss with the ragu. Serve with pecorino and oregano.

Per serving 631 kcals, 28.5 fat (9.6g saturated), 40.3g protein, 53.3g carbs, (5g sugars), 0.4g salt, 13.3g fibre

Tip
If the lamb has a good fat percentage you won’t need to use so much olive oil, so reduce it to 1 tbsp when cooking the onion.


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